Mango Coconut Bread

Recipe from Mama Me Gluten Free (dot) com

Projected prep time: 15 minutes; Projected bake time: 45 minutes to 1 hour


1 cup mango puree

1 cup organic pure cane sugar

1/4 cup organic extra-virgin coconut oil

2 large eggs

2 cups Pamela's baking and pancake mix (not the bread flour blend)

1/2 cup shredded coconut

(Optional: 1 tbsp. milled flax seed)


Preheat oven to 350 degrees and grease a bread loaf pan.

Slice mangoes.

Then mash them to make a puree (or run them through the processor - but you have less to clean if you just mash them).

Cream sugar with the oil. Beat eggs into the sugar mixture.

Add mango puree and Pamela's baking mix, mix well and then mix in the coconut. Pour into greased loaf pan.

Bake for 45 minutes to 1 hour (depending on oven), until center springs back when touched and a toothpick or knife inserted in the center comes out clean.