Do you have a travel tradition? Something small you do on every trip? Neither do I, but as of this very moment I want to change that. Starting with sharing some travel inspirations with my fellow travelers. So, first tip, if you want to feel in Hawaii, try this Coconut Brown Butter Mango Bread recipe.
1cup plus 1 tablespoonLAND O LAKES® unsalted butterdivided
1/2cup plus 2 tablespoonspacked light brown sugardivided
3cups dicedmango(from 3 to 4 large ripe mangoes)
2teaspoons plus 1 pinchkosher saltdivided
2tablespoonsdark rum
1 3/4cupscake flouror all-purpose flour
3teaspoonsground cinnamon
2teaspoonsbaking soda
1/2cupgranulated sugar
1tablespoonvanilla bean paste or extract
3largeeggsroom temperature and lightly beaten
1cup raw coconut flakesdivided
For The Topping:
1pinchraw coconut flakes
3slicesfresh mango
Instructions
Make The Brown Butter: Heat the oven to 350°F and arrange a rack in the middle. Meanwhile, place 1 cup (2 sticks) of the unsalted butter in a medium frying pan over medium-low heat. Cook until melted and begins to brown and smell nutty (about 12 minutes). Immediately remove from heat, pour in a heatproof bowl, and set aside until ready to use.
Make The Mango Bread: Wipe out the medium pan and return it to the stove over medium heat. Add the remaining 1 tablespoon of the unsalted butter along with the 2 tablespoons of brown sugar, the diced mango, and the pinch of salt. Stir and cook until the mixture bubbles and the mango begins to soften. Stir in rum then cook until the alcohol smell is cooked off (about 1 minute). Remove from heat and set-aside until ready to use.
Sift together the remaining salt, cake flour, cinnamon, and baking soda into a large bowl. Add the brown butter, remaining brown and granulated sugars, vanilla bean paste or extract, eggs, and 1 cup of coconut. Stir until the mixture is thoroughly moistened. Add the mango with the sauce and stir until just combined.
Bake The Mango Bread: Divide the mixture among 1 (9.5-inch-by-5-inch) metal loaf pan or 3 well greased (6-inch by 2.5-inch) metal or paper loaf pans. Top each loaf with 3 slices of mango and a pinch of coconut.Bake until the loaves are well-risen, golden brown, and a toothpick inserted comes out with just a few crumbs, about 50 minutes to 1 hour. Set aside 10 minutes before serving.