Mango Nut Bread

  • 3/4 c  butter
  • 1  c  sugar
  • 2 eggs
  • 2  c  ripe mango, chopped fine
  • 3  c  flour
  • 1  1/2  t  soda
  • 1 T  lime juice
  • 1/4  t  salt
  • 1/2  c  chopped pecans
  • 1  t  vanilla
  • 1/2  c  buttermilk
  • 1/2  t  allspice

Cream butter and sugar, add eggs.  Stir in dry ingredients, mango, lime juice, vanilla and buttermilk.  Mix well, add nuts.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 45 minutes, or until done.

This recipe was published in Evelyn Horne’s ‘What’s Cooking” column in the October, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum.

Published in: on February 12, 2008 at 8:36 pm Comments (1)

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  1. On May 24, 2008 at 6:50 pm Ruth Holmberg Said:

    I’m SO HAPPY that I thought to look on the web for this recipe. I had a copy of it for many years (from when I worked at Press Printing in Fort Myers back in the 80s and early 90s) and have been searching frantically for it this weekend. Mangos are plentiful now and I’ve been craving some of this delicious bread.

    I’ve used many of Evelyn’s recipes over and over again through the years. She’s a national treasure in my book. Thanks for being here!

    Ruth


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