Week 6 - Day 2

*From where did mangos originate?

*What nutrients do mangos contain?

*How many different types of mangos are there throughout the world?

a.  100

b.  500

c. 1000

Find out the answers in today's lesson on page 81.

As always, gather your ingredients and supplies.

Grind your grains.

I ground mine together and just used a total of 2 cups of flour.

Beat the eggs, oil, and vanilla together.

Blend together the dry ingredients.

Add the dry ingredients to the wet ingredients.

Chop the dates into tiny pieces.

(I cut these pieces shown here into halves and quarters.)

Slice the mango.

I found that using a mango that isn't fully ripe

and is slightly hard on the outside

works better for this recipe.

(These photos were taken for a different lesson

but will give you an understanding of how to cut a mango.)

Cut from end to end

down along the side of the inner pit.

Cut down both sides of pit.

Cut down around edges of pit on both sides.

Then discard the pit.

Peel off the outer skins.

Slice into long skinny slices.

Then slice in opposite direction to make little diced pieces.

  

Fold in the mangos, nuts, and dates.

I used chopped hazelnuts today,

but also like macadamias and pecans.

You could also use walnuts or pistachios. 

Use a spatula to get all of the batter into the loaf pans.

Bake as directed.

Slide a clean butter knife around the edges of the bread,

then turn out onto a cooling rack.

Flip bread right side up.

Once the bread has cooled slightly, slice into pieces to eat!

See you in the next lesson!