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  1. Home
  2. sweet bread recipe

Mango, Blueberry and Coconut Bread

It's Sugar free! - by Barbara Northwood
  • 23 Sep 2019
Mango, Blueberry and Coconut Bread
Prep: 25 Minutes - Cook: 80 Minutes - Serves 8
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Did someone say mango, blueberry and coconut? 

Ingredients

625g jar mangoes sliced in juice, drained

1 cup milk

2 eggs, lightly beaten

50g unsalted butter, melted, cooled

1½ cups self-raising flour

½ cup plain flour

½ tsp bicarbonate of soda

¹/³cup Natvia

2/³cup shredded coconut

¾ cup frozen blueberries

2 tblsps traditional rolled oats

Spreadable butter, to serve

Method

  1. Grease a large, deep loaf pan (base measures 11.5cm x 20cm, 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.

  2. Blend mango in a blender until smooth. Reserve 1 cup. Use remaining puree for another recipe. Transfer reserved puree to a large jug. Add milk, eggs and melted butter. Whisk until combined.

  3. Sift combined flours and soda into a large bowl. Stir in Natvia and ½ cup of the coconut. Add mango mixture. Stir until combined. Gently fold in berries. Pour into prepared pan. Smooth over top. Sprinkle with combined oats and remaining coconut.

  4. Cook in a moderately slow oven (160C) for about 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.

  5. Serve warm or cold bread cut into slices with butter.

  • sweet bread recipe
  • summer fruit recipes
  • mango recipe ideas
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  • beautiful berries
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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