- 2 ripe mango, peeled
- 100ml milk, plus a splash more
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 650g strong white flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 100g light muscovado sugar
- 7g sachet fast-action dried yeast
- 3 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g raisin
Cut the flesh off one mango and blitz to a purée in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there aren’t any lumps, then add the yeast and a pinch of salt.
Beat 2 of the eggs. Make a well in the flour, then work in the mango purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.
Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned – they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.
Lime & chilli mangoTo make a simple dessert, pound lime zest with a small piece of red chilli and some brown sugar using a pestle and mortar, then sprinkling it over mango slices.