Mango Gingerbread

Mango Gingerbread

Serves 1 (9
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Pre-preparable
Occasion Casual Party, Christmas, Easter, Halloween, Thanksgiving


  • 1 1/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ginger (ground)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon mace
  • 1/4 cup margarine
  • 1/4 cup brown sugar
  • 2 eggs (beaten)
  • 1 tablespoon molasses
  • 1/3 cup mango puree (for bread)
  • 1/2 cup buttermilk
  • 1/2 cup mango puree (for topping)
  • 1 tablespoon arrowroot (for topping)
  • 2 tablespoons honey (for topping)
  • 1 tablespoon orange zest (for topping)


Step 1 Combine first 9 ingredients. Set aside. Cream margarine. Gradually add sugar and beat until fluffy. Add eggs, molasses and 1/3 cup mango. Beat well. Add flour mixture to creamed mixture alternately with buttermilk. Begin and end with the flour mixture. Mix well. Pour into prepared pan. Bake 350° oven 50 minutes in pan. Remove from pan and cool completely.
Mango Topping
Step 2 Combine mango and arrowroot in 1-cup glass measure. Microwave at high until it boils, about 2 minutes. Stir in honey and orange zest. Spoon topping over gingerbread, about 1 tablespoon per serving.


Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.