Mango-Coconut Loaf


-2 Eggs
-1 Cup sugar
-1/2 cup unsalted butter, softened
-1 tsp vanilla
-1 mango, pureed
-1/2 shredded coconut, toasted
-1/2 cup sour cream
-zest of 2 lemons, fine shreds
-2 cups all purpose flour
-2 tsp baking powder
-1/2 tsp salt
-1/4 tsp baking soda

-1/2 cup confectioner’s sugar
-1 TBSP milk
-1 TBSP mango puree
-1 tsp lemon juice
-pinch of salt


Pre-heat the oven to 350 degrees.
Puree the mango, set aside ( one tablespoon for the glaze. Use the rest for the bread batter)
In your mixer, beat the eggs, sugar and butter until light and fully combined. Mix in the vanilla, mango puree, sour cream, and lemon zest.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet batter just until combined. Pour into a buttered loaf pan and bake for 45 – 50 minutes or until a cake tester comes out clean.
Make the glaze by whisking together the confectioner’s sugar, milk, remaining mango puree, lemon juice and salt until combined and thick. Pour over the cooled bread. Top with toasted coconut.

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