Name: Mango tea loaf plait
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 2 loaves
Cuisine: British
Ingredients: 2 ripe mangoes peeled; 100ml milk plus a splash more; 50g soft butter; 650g strong white flour; 100g light muscovado sugar; 7g sachet fast-action dried yeast; 3 eggs; 140g raisin

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Mango tea loaf plait

Mango tea loaf plait

Barney Desmazery

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Makes 2 loaves

More effort

Prep: 30 mins

Cook: 40 mins

Plus rising

A star rating of 3.1 out of 5.9 ratingsRate

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Mango makes the perfect addition to
a sticky tea loaf. Serve this freshly sliced
or toasted with butter for breakfast

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cinnamon pecan sticky buns

A star rating of 4.5 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

2 ripe mangoes

peeled
100ml milk

plus a splash more
50g soft butter
650g strong white flour
100g light muscovado sugar
7g sachet fast-action dried yeast
3 eggs
140g raisin

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Nutrition: per serving

kcal167
fat3g
saturates1g
carbs32g
sugars12g
fibre2g
protein5g
salt0.08g

low

Method

step 1

Cut the flesh off one mango and blitz to a purée in a food processor, then set aside. Finely dice the second mango and set aside separately. Gently warm the milk with the butter just until the butter melts. In a large bowl, mix the flour and sugar together with your fingers so there aren’t any lumps, then add the yeast and a pinch of salt.
step 2

Beat 2 of the eggs. Make a well in the flour, then work in the mango purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the raisins, then the diced mango, until smooth, but slightly sticky. Cover with cling film and leave to rise for 2 hrs in a warm place until doubled in size.
step 3

Heat oven to 200C/ fan 180C/gas 6. Tip the dough out onto a lightly floured surface and cut in half. Work each half into a flat ciabatta-shaped loaf, then place on a non-stick baking sheet. Leaving one end intact, cut each loaf into 3 along the length. Plait each loaf, then pinch the dough at the ends so they hold their shape. Leave for 30 mins until risen slightly, then beat the remaining egg with a splash of milk. Brush the loaves liberally with egg wash, then bake for 40-50 mins until browned – they should sound hollow when tapped underneath. Leave to cool completely before eating. The loaves can now be frozen for up to 1 month.

RECIPE TIPS

LIME & CHILLI MANGO

To make a simple dessert, pound lime zest with a small piece of red chilli and some brown sugar using a pestle and mortar, then sprinkling it over mango slices.

Recipe from Good Food magazine, March 2009

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A star rating of 3.1 out of 5.9 ratings

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