What we're baking this week:   Fresh Mango Bread.
What we are baking this week

What we're baking this week: Fresh Mango Bread.

What we're baking this week:  

Fresh Mango Bread.



It's one of the best mango seasons that I can remember, and it's felt like "Easter"  every day as I grab my ESPRIT totebag and head out to pick up all the  sweet and rosy skinned mangoes that fall overnight.


I've really enjoyed making this bread.
(which really tastes more like Cake, if you ask me).


I tend to deviate from the base recipe and throw in some "bonus" ingredients like Chia Seeds.
(Chia seeds are a rich source of plant-based omega-3 fatty acids and protein, with 4 grams of protein per ounce of seeds.)


(Ashwagandha has been used in Ayurveda for over 3,000 years to boost immunity, improve energy, and increase mental focus. A great way to get your daily dose of this stress-busting herb is to add it to a snack, like this recipe! )



As an adaptogen, Ashwagandha improves the health of the adrenal system, which is responsible for managing the body’s hormonal response to stress. While a little bit of stress can keep us motivated and focused, remaining a constant state of heightened alertness can make us feel fatigued and irritable and lead to problems with sleep, digestion, and concentration.
Ashwaganda keeps stress in check.

I really love this herb.

And lastly,  Macca.

Macca is also considered an adaptogen, rich in antioxidants.  I especially  like that it helps enhance energy, mood and memory,   balances my hormones, and supports my physical workouts.

Okay, here's the recipe.




  • Bonus ingredients.
  • Chia seeds,
  • Macca powder,
  • Ashwagandha Powder
  • Flax Meal


  • Preheat oven to 350 degrees.
  • Combine all of the dry ingredients.
  • Beat eggs with oil and add to flour mixture.
  • Add mangoes, lemon juice and raisins.
  • Mix well.
  • Pour into 2 greased 8x4 loaf pans.
  • Bake for about 1 hour or until toothpick comes out clean.

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