cup (1 stick) of butter
4.5 oz. jar of E. Waldo Ward's Crystallized Ginger
1 cup sugar
2 cups all-purpose flour
1/4 tsp salt
1 cup fresh mango puree (2 to 3 mangoes)
1 tsp baking soda
to 350F and butter a 9x5" loaf pan.
and sugar with blender on low to medium speed until blended.
Stir in eggs,
one at a time, until creamy.
puree. Mixture will look "separated" but will come back
together when dry ingredients are added later.
In a small
bowl, combine flour, baking soda and salt.
ingredients into the creamy mixture and do not overmix.
Using a rubber
spatula, gently fold in the crystallized ginger.
into loaf pan.
Bake at 350F
'til lightly browned, for about 1 hour.
in the pan for 15 minutes, then transfer to cooling rack.