Large, ripe mango - 1All Purpose flour / maida - 2 cups Sugar - 1/2 cup
Brown sugar - 1/2 cup
Canola oil - 1 cup
Flax seeds - 3 tablespoons
Baking powder - 1 teaspoon
Baking soda - 1 pinch
Golden raisins - 1/2 cup
Cinnamon powder - 1 teaspoon
Ground ginger - 2 teaspoons
Nutmeg - 1/2 teaspoon
Salt - 1/2 teaspoon
Icing sugar - for dusting (optional)
Preheat oven to 350 degree F.
Grind the flax seeds with 1/4 cup of water in a blender.
In a pan whisk together the ground flax seeds and oil till well blended. In another vessel, take the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt and mix them together without any lumps. Pour the liquid ingredients into the dry ingredients and mix well until all the ingredients are well incorporated to form a very thick batter.
Stir in the mangoes and raisins.
Butter and flour the loaf pan. Shake off excess flour. Pour in the batter into the loaf pan and level the top with a spatula.
Bake the bread for about 60 to 70 minutes, until a fork inserted in the center comes out clean.Let the bread cool for about 5 minutes. Loosen the cake by running a knife along the sides of the pan. Transfer it to a wire rack and cool well. You can dust the top with icing sugar if you like.
Slice and serve..
Store the leftovers in a wrapped plastic bag. Tastes best the next day because the spices get infused into the bread very well.
Sending this spiced mango bread to