Easy Mango Bread with Native Mangoes

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Mango Bread

It’s mango season here in Puerto Rico and they are plentiful after the winter rains.  Native Puerto Rican mangoes are so sweet when tree ripened and the fragrance just perfumes the air.  They’re all over the island and can be picked up along the interstate highways or picked right off the heavily laden trees surrounding the Balneario, board walk along the beach.   They make a lovely jam with saffron, smoothies with banana and yogurt, juice for rum punches, and quick breads.

The semi-ripe mangoes make a terrific hot chutney or salsa with Scotch Bonnet chilies and the little green mangoes make a tangy sweet and sour pickle reminiscent of Chinese pickled cherries.

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