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Mango Gingerbread with Macadamia Streusel

4.4

(20)

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Mango Gingerbread with Macadamia StreuselLisa Hubbard

Australian crystallized ginger is especially moist; it's sold at some supermarkets and specialty foods stores.

Recipe information

  • Yield

    Makes 9 servings

Ingredients

Streusel

1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
1/4 cup sugar
2 1/2 tablespoons finely chopped crystallized ginger

Gingerbread

2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 1/2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pound ripe mangoes, peeled, pitted
1/2 cup buttermilk
1/4 cup canola oil
2 large eggs

Preparation

  1. For streusel:

    Step 1

    Stir all ingredients in small bowl to blend.

  2. For gingerbread:

    Step 2

    Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.

    Step 3

    Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.

  3. Baker's wisdom:

    Step 4

    Buttermilk and baking soda help give the gingerbread a tender texture.

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