Ingredients
- 625g jar mangoes sliced in juice, drained
- 1 cup milk
- 2 eggs, lightly beaten
- 50g unsalted butter, melted, cooled
- 1½ cups self-raising flour
- ½ cup plain flour
- ½ tsp bicarbonate of soda
- ¹/³cup Natvia
- 2/³cup shredded coconut
- ¾ cup frozen blueberries
- 2 tblsps traditional rolled oats
- Spreadable butter, to serve
Method
-
Grease a large, deep loaf pan (base measures 11.5cm x 20cm, 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.
-
Blend mango in a blender until smooth. Reserve 1 cup. Use remaining puree for another recipe. Transfer reserved puree to a large jug. Add milk, eggs and melted butter. Whisk until combined.
-
Blend mango in a blender until smooth. Reserve 1 cup. Use remaining puree for another recipe. Transfer reserved puree to a large jug. Add milk, eggs and melted butter. Whisk until combined.
-
Cook in a moderately slow oven (160C) for about 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.
-
Serve warm or cold bread cut into slices with butter.
This recipe originally appeared on New Idea Food
