Pistachio Mango Bread with Caramel Icing

Banana bread has a little competition.  Moist, delicious and a little different.


3 ripe mangoes (if you can get the yellow Champagne ones, they're great)

1 stick butter

1 cup sugar 

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

2/3 cup chopped, salted pistachio nuts


14 ounce can sweetened, condensed milk

1 cup light brown sugar

2 tablespoons softened butter

1/2 teaspoon vanilla extract

1/4 teaspoon salt


Preheat oven to 350 degrees.  Butter and flour a loaf pan.

A great way to peel the mangoes is to slice off the four sides and scrape them from the skin into a glass.  Then, take a paring knife and get any extra fruit (and then suck on the 'bone').

Place butter and sugar in a food processor and process until creamy.  Incorporate eggs and mango.  Mix together flour and baking soda and add that to the mixture, blending well.  Add pistachios and pulse just a few times.  Pour mixture into prepared pan and bake 55 minutes, or until done.  Allow to cool.

Meanwhile, make icing:  In a small saucepan, whisk together condensed milk and brown sugar over medium heat.  Bring to a boil, reduce to simmer and let cook 5 minutes, stirring.  Remove from heat and stir in butter, extract and salt.  Allow to cool a little bit.

Remove mango bread to a pretty place and spoon caramel icing over, letting a little run down the sides.  Note:  I made extra caramel icing because it's really good on top of ice cream.  Serves 8.