I get it; it’s summer time, it’s hot and you want something light and refreshing. At times, it’s so darn hot that you don’t feel like eating anything at all! But there are those days where I miss fall and winter so much that I cannot wait for the pumpkin spice everything to roll around with a sprinkle of cinnamon on everything. So, I thought to myself, “Why not mix the two seasons together?” Today, we will be making a Paleo Hawaiian Mango Bread topped with toasted coconut. The mango brings back quite a few memories for me, but one stands out in particular. The summer of 1992 was a very exciting summer for me. Being five years old, everything in the world was exciting. Everything was still new and innocent. It was my first out of the country family vacation and I was going on my first plane ride! I remember that I constantly got in trouble because I couldn’t contain my excitement. I have a feeling that this is just an excuse I’m telling myself to deny the fact that I was a little hurricane, just like my son. One of our destinations was Hawaii. Due to my age at the time, my recollection of the vacation is a bit fuzzy. I have snippets of very vivid memories from the trip. I remember walking onto a set of wooden steps that creaked under my sneakers. These steps lead to a large patio shaded by palm trees that were there long before the café was built. The café was decorated with colorful macaws and beachy decors. We sat at the table waiting for my dad to get our drinks. A few minutes passed and my dad bought over a yellow slushy (no, not the “yellow” snow cones that our puppies create at winter time). It was a mango slushy. It was sweet, refreshing, and cold, VERY cold. It was perfect for the hot summer day. The mango truly is a magnificent fruit. So this recipe represents two very wonderful memories of mine and I hope you will enjoy it as much as I do.
Paleo Hawaiian Mango Bread:
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Coconut Palm Sugar
Coconut Flour
Almond Meal
Chestnut Flour
Tapioca Starch
Sweet Potato Starch
Baking Soda
Salt
Ground Vietnamese Cinnamon
Ground Nutmeg
Sesame Seeds
Large Eggs
Honey or Agave Nectar
Melted Butter (Preferably Grass Fed)
Ripe Large Plantains (Mashed/Puree)
Diced Mangos
Pure Vanilla Extract[/ezcol_3quarter] [ezcol_1quarter_end]
3/4 Cup
1/2 Cup
1/2 Cup
1/4 Cup
1/4 Cup
1/4 Cup
1 1/2 Tsp
1/2 tsp
2 tsp
1/2 tsp
2 tsp
4
1/4 Cup
1/2 Cup
2
2 whole mangos
1 tsp[/ezcol_1quarter_end]
1. First things first, preheat your oven to 350° and sift all of the dry ingredients together thoroughly, except for the sesame seeds. The sesame seeds really adds a great nutty flavor to the bread.
2. Add in melted butter, mashed plantains, eggs, honey, vanilla extract, sesame and diced mango to the dry mixture.
3. Mix the ingredients together until all of the lumps are gone.
4. Pour the batter into a lightly greased loaf pan and top with the toasted coconuts. If you cannot find toasted coconut, you can easily get a pack of sweetened coconut and toast it in a pan over medium heat, until golden brown.
5. Depending on what size loaf pans you use, coated or non-coated pans. Personally, I used dark mini loaf pans and baked it at 350° for 40-43 minutes. If you are using a regular size dark loaf pan, you can bake it for 1 hour to 1 hour & 15 minutes.
Baking Note: Baking time can vary depending on the temperature in your home, the altitude you are baking at and the humidity of the day. Just adjust the time until you insert a toothpick or paring knife comes out clean when you poke it in the middle.
