Mango Apricot Bread Recipes

Steps:

• Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

Steps:

• Slowly pour rose into a chilled glass pitcher, holding bottle at an angle to help preserve the carbonation. Add an equal amount of apricot mango juice. Serve in chilled Champagne flutes.

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9x5-inch loaf pan.
• In a large bowl, combine flour, baking soda, salt and cinnamon.
• In another bowl, beat together the butter, oil and sugar until light and fluffy (sometimes I just do this by hand instead of using the mixer; the mixture is less airy, and the bread becomes more dense and rich).
• Stir in the egg, then the vanilla.
• Blend this mixture into the flour mixture.
• Now fold in the mango, apricots, walnuts and coconuts; do not overmix.
• Pour batter into prepared loaf pan, then bake in preheated oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.