It’s the Mango Season

The mango season is upon us, and almost every different type of mango tree from the Julie mango, to the ice cream mango and little pa mango trees are in full bloom.

Nothing brings back so much memories of childhood days, when me the neighbours kids got together and we went paranging by a lot of the mango trees in the neighbourhood, oh how I missed those golden days, when the children from the community would come together and we all would go climb the mango trees, some would stand on the ground and pelt the mango, as they were afraid to climb, but we all would have fun and even full a bag or  pigtail bucket and give to the adults, whose mango trees that we have raided. Many of us, would relax under the mango trees and eat the ripe mangoes and the green ones, we would take them home and make chow, and our parents would make different recipes with the mangoes, all great tasting and delicious.

I would be sharing some of the recipes that made mango great with you.

MANGO BREAD

2 cups flour

2 tsp baking soda

2 cups sugar

1/2 tsp. salt

1 1/2 tsp ground cinnamon

3 eggs

3/4 cup oil

2 cups diced julie mangoes (ripe but firm)

1 tsp vanilla essence

1/2 cup grated coconut (white part)

Few dashes of bitters

2 oz rum

1/4 cup walnuts or raisins (optional)

 

Sift together in mixing bowl – flour, baking soda, salt and cinnamon. Make a well in middle.

Beat eggs, add  sugar, oil, essence, dash of bitters and rum. Pour into middle of flour, add diced mango and walnuts or raisins. Mix well.

Divide batter/dough in two greased and floured pans cover and let it stand for 20 minutes before baking.

Bake in a preheated oven 350 degree F for approximately 1 hour. Remove from pans and cool on wire rack.

 

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