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Recipes

Mango Gingerbread with Macadamia Streusel

By Tori RitchiePhotography by Lisa Hubbard

5.0

(4)

Image may contain Food Bread Plant and Pork

Recipe information

  • Yield

    9 Servings

Ingredients

STREUSEL

1

/3 cup finely chopped lightly salted dry-roasted macadamia nuts

1

/4 cup sugar

2

1/2 tablespoons finely chopped crystallized ginger

GINGERBREAD

2

cups all purpose flour

3

/4 cup (packed) golden brown sugar

1

1/2 tablespoons ground ginger

2

teaspoons baking powder

1

teaspoon baking soda

1

/4 teaspoon salt

1

pound ripe mangoes, peeled, pitted

1

/2 cup buttermilk

1

/4 cup canola oil

2

large eggs

Need to make a substitution?

Preparation

  1. FOR STREUSEL:

    Step 1

    Stir all ingredients in small bowl to blend.

  2. FOR GINGERBREAD:

    Step 2

    Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.

    Step 3

    Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. DO AHEAD:Can be made 8 hours ahead. Cover and store at room temperature. Cut bread into 9 squares and serve.

  3. Baker's Wisdom

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