Mango Bread

1. Preheat the oven to 350° F. Spray a loaf pan with nonstick spray and cut a piece of parchment paper the size of the bottom of the pan. Lay the parchment in the pan and spray again. Set aside.
2. For muffins: line a muffin tin with liners and spray with vegetable spray set aside.
3. In a large bowl, combine 3 cups all purpose flour, 1 cup sugar, 4 teaspoons baking powder. ½ teaspoon baking soda, 1 teaspoon iodized salt. Whisk until evenly combined. Set aside.
4. In a small bowl or 2 cup measuring cup, combine 1½ cups whole milk, 1 large egg, 2 tablespoons vegetable oil, and 1 teaspoon vanilla, almond or coconut extract, 2 teaspoons lime zest. Whisk to combine.
5. Add the wet ingredients to the dry ingredients and stir until no dry bits are left. Stir in the ½ cup mango puree until well mixed. Add the 1 cup finely diced mango and½ cup sweetened flaked coconut. Stir to combine.

FOR MANGO BREAD:

1. Fill the loaf pan ¾ full with the batter and lay sliced or diced mango bits over the surface (optional). Bake the bread for 45 -55 minutes or until a cake tester comes out clean.

FOR MANGO MINI MUFFINS:

1. Fill the muffin tins ¾ full with the batter and bake for 18-20 minutes
2. Let the bread and muffins rest in the pan for 5 minutes before transferring to a wire rack to continue cooling.