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Nutrition: per serving

  • kcal167
  • fat3g
  • saturates1g
  • carbs32g
  • sugars12g
  • fibre2g
  • protein5g
  • salt0.08g
    low

Method

  • step 1

    Cut the flesh off one mango and blitz to a purée in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there aren’t any lumps, then add the yeast and a pinch of salt.

  • step 2

    Beat 2 of the eggs. Make a well in the flour, then work in the mango purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.

  • step 3

    Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned – they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.

RECIPE TIPS
LIME & CHILLI MANGO

To make a simple dessert, pound lime zest with a small piece of red chilli and some brown sugar using a pestle and mortar, then sprinkling it over mango slices.

Recipe from Good Food magazine, March 2009

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.1 out of 5.9 ratings

janlou

A star rating of 1 out of 5.

I wish I had read the recipe reviews before I made this, I really wouldn't have bothered! The dough was impossible to work with, it was dense , browned far too quickly and was really rather tasteless! I can't imagine who tested this recipe, it just simply doesn't work! Not what I expected from…

picklelilley

I halved this to make one loaf. Didn't have any of the issues others seem to have had (you don't have to add all the milk/butter and it doesn't tell you to kneed - just work in the fruit) Found it quite hard to keep the mango chunks inside though!!

Was yummy.

helloanne1234

A star rating of 4 out of 5.

Following the advice of the comments above i also only used one mango, cut into chunks, not purreed. The tea loaf came out perfect. Obviously this recipe was not tested properly but a little trial and error seems to show that only one mango is needed, and a little extra flour.

jen_gunn

I have to agree, the dough was impossible to work with. I added so much extra flour and am waiting for the result, it´s still in the oven! Such a shame as usually all recipes are flawless. I do wonder if I killed the yeast by adding the milk/butter too hot. The recipe sounds great but I am not…

x--annabanana--x

A star rating of 2 out of 5.

I had exactly the same problems as the previous reviewers. The dough became way too sticky to handle after adding the mango but this was resolved by adding more flour. However when I cooked it, it browned way too quickly and needed less time than it said it needed. Once cooked it was really dense…

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