Name: Mango, Blueberry and Coconut Bread
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 8
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

Mango, Blueberry and Coconut Bread

It's Sugar free!

Serves 8

Prep

25M

Cook

1H 20M

Total

1H 45M

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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.

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

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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