I’ve always said, “Sometimes you get lucky.” Just last weekend when we visited the supermarket, I saw mangos for sale for $5.99/lb. I realized that I hadn’t had a mango all summer, but I also thought that the price was a bit spendy for something that would not be as good as something I could get at the farmers’ market. It’s just that I’ve finally really just started walking again! We did manage to find a couple of small mangos from a nearby tree on the way home from the store, but they were too small to inspire me to cut them open.
Walking again is what brings me to to this post. I saw my doctor last week for my 6 week appointment regarding my recent knee replacement, and we discussed exercise and how much I couldn’t wait to get back into it. I told him I was already being a bit abusive, with spending a recent Saturday with friends, exploring nurseries in Waimanalo for hours. I told him that I was sore for a couple of days after, but it was totally worth it. He advised me that yes, that was to be expected for a while, but I would still recover. Anxious as I am, I took this as a green light. Also, the way I see it, the only way to build up any kind of stamina is to just do.
So this past Monday morning, I took a little bus ride and a bit of a hike to Kahala Beach to attempt catching a sunrise. I was a bit late for the colors, but I managed to get a couple of really nice shots.
How I’ve missed it!
On the way home, walking through an old, favorite Kahala neighborhood, I happened to run into a lady pulling mangos off of her huge tree, in her front yard.
She said hello and I noticed the pile of the fruit sitting on a platform by her fence. “Help yourself,” she said, though I noticed the sign that advised to take just two. I very, happily complied. She said that she was out there almost every morning at the same time to pull the ripe ones off the tree. She could only eat so many herself, so she offered them to whoever happened to pass by. Sweet! I thanked her profusely, and made my way home, dreaming of the luscious mango bread that I was going to make.
Now, I’m going to put a little bit of a kink into this recipe, just because I tried something a little bit different about a month ago with some banana bread I made. That banana bread was a good test for a great variation on any quick bread that you like.
It is a little bit like an upside down cake, but not using the traditional pineapple and maraschino cherries.
This variation simple means baking it in a round baking pan and melting about 2 tablespoons of butter to put on the bottom of the pan. Then you sprinkle about 2-3 tablespoons of sugar on top of the butter. Arrange fruit on top of that, pour on the batter and bake. Invert when done. It makes it just a little bit more special.
This recipe is also very flexible. I used about half white whole wheat flour (I’m a King Arthur Flour fan!) mixed in with all purpose, just to make it a bit healthier. You can skip the nuts if you are allergic, or use whatever kind you have available.
So when life gives you mangos, you just follow this recipe:
Preheat the oven to 350º. Butter a loaf pan or round baking pan, if you are trying the variation. Truthfully I needed both, because these mangos were huge!
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1½ cups sugar
¼ cup macadamia nut oil (vegetable oil or olive oil will do)
¼ cup melted butter
1 teaspoon vanilla
2 ripe medium mangos (and their juice) peeled,
pitted and diced (approximately 2 cups… more if you’re trying the upside down variation)
¼ cup chopped macadamia nuts
¼ cup chopped walnuts
In a medium sized bowl, whisk together flour, baking soda, salt, cinnamon and ginger. Set aside.
In a larger bowl, mix together the oils and sugar, then beat in the eggs and vanilla. Gradually add in the dry ingredients, making sure not to over-mix… that will just make the bread tough.
Lastly, fold in the nuts, if you’re using them. Pour the batter into the pan (or pans, if you have lots of batter like I did) and bake for approximately 45 mins to 1 hour. This will depend on if you are making more than one bread, so I kept checking on it every 15 minutes.
Check with a toothpick for doneness, and when it comes out dry, let it sit in the pan for a bit while it cools.
If you make the variation, gently go around the edge of the pan with a small spatular before inverting onto a plate.
Until next time, enjoy the bounty of summer, while it’s here and never take walking for granted. ❤