Mango Tea Bread Recipe

Mango Tea Bread Recipe

Ingredients : Makes two 23 x 13cm loaves

275 g

10 ml

10 ml

2.5 ml

115 g


285 g

120 ml


85 g

65 g

Plain flour

Bicarbonate of soda

Ground cinnamon


Margarine, at room temperature

Eggs, at room temperature


Vegetable oil

Large ripe mango, peeled and chopped

Desiccated coconut


Method :
  • Preheat the oven to 180oC / 350oF / Gas 4. Line the base and sides of two 23 x 13 cm loaf tins with greaseproof paper and grease the paper.
  • Sift together the flour, bicarbonate of soda, cinnamon and salt. Set aside until needed.
  • Cream the margarine until soft. Beat in the eggs and sugar until light and fluffy. Beat in the oil.
  • Fold the dry ingredients into the creamed ingredients in three batches, then fold in the mango, two-thirds of the coconut and the raisins.
  • Spoon the batter into the tins. Sprinkle over the remaining coconut. Bake until a skewer inserted in the centre comes out clean, about 50-60 minutes.
  • Leave to stand for 10 minutes before turning out to a wire rack to cool completely.

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