Mango Bread

1. ***I use 3 cups of cut up frozen mangoes from Trader Joes, defrost them in the microwave, and dice them.***.

2. Preheat Oven at 350* Grease square baking pan.

3. Combine Flour, Baking Soda, Baking Powder, Salt and Ginger. Add 1 c butter, mango & egg yolks & whip well.

4. Pour batter into pan and bake for 35-40 minutes. 5 minutes before done -- cut up 1/8 butter and place evenly over the top for a buttery crust. Done when you poke a knife in the middle and it comes out clean.

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Nutrient	Quantity
Total fats	137.3922 g
Protein	83.4678 g
Carbohydrates	837.5905 g
Energy	4810.288 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4957 g
Water	511.3146 g
Aspartic acid	7.7091 g
Calcium, Ca	1641.616 mg
Lutein + zeaxanthin	671.79 g
Fiber, total dietary	41.7452 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	3212.88 g
Niacin	30.1074 mg
Vitamin A, RAE	468.81 g
Arginine	9.5007 g
Riboflavin	1.7829 mg
Tocopherol, beta	0.075 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.2051 g
Glutamic acid	16.2222 g
Sodium, Na	2018.6 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1704 g
Total lipid (fat)	137.3922 g
Manganese, Mn	9.7261 mg
Fructose	25.6437 g
Proline	3.7445 g
Fatty acids, total saturated 16:0	15.7983 g
Fatty acids, total saturated 8:0	0.005 g
Sucrose	342.7511 g
Choline, total	490.202 mg
Sugars, total	382.1993 g
Serine	4.6521 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	6.2223 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	3.2915 mg
Selenium, Se	105.8044 g
Ash	23.5466 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	50.8553 g
Pantothenic acid	8.3504 mg
Phenylalanine	4.2519 g
Copper, Cu	5.2147 mg
Betaine	0.679 mg
Thiamin	3.9632 mg
Retinol	189.21 g
Methionine	2.327 g
Iron, Fe	12.3459 mg
Carbohydrate, by difference	837.5905 g
Phosphorus, P	2650.156 mg
Folate, total	544.33 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	0.7278 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Lycopene	14.85 g
Alanine	4.6423 g
Cholesterol	553.35 mg
Valine	4.7338 g
Fatty acids, total saturated 18:2 undifferentiated	52.9588 g
Glycine	4.6134 g
Carotene, alpha	63.93 g
Glucose (dextrose)	13.0113 g
Fatty acids, total saturated 14:0	0.4443 g
Zinc, Zn	16.6637 mg
Isoleucine	3.5834 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.0118 g
Fatty acids, total polyunsaturated	54.7947 g
Fatty acids, total saturated 14:1	0.0122 g
Leucine	6.5521 g
Tocotrienol, alpha	0.1638 mg
Vitamin A, IU	6252.12 IU
Folate, DFE	544.33 g
Tryptophan	1.4326 g
Vitamin C, total ascorbic acid	180.48 mg
Phytosterols	0.9 mg
Galactose	0.0357 g
Fatty acids, total saturated 20:0	0.0163 g
Tocotrienol, beta	0.0495 mg
Lactose	0.0357 g
Tyrosine	3.705 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	21.153 g
Fatty acids, total saturated	23.301 g
Histidine	2.2719 g
Fatty acids, total monounsaturated	52.2885 g
Threonine	3.275 g
Folate, food	544.33 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	66.33 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	6.3078 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	473.992 mg
Lysine	3.3024 g
Potassium, K	2588.74 mg
Cystine	1.5063 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Salt	1 teaspoon	0	0	0
Ginger	3 teaspoons	4.8	1.0662	0.045
Baking powder	1 teaspoon	2.438	1.2742	0
Butter	1 cup	1368	62.856	115.2
Baking soda	1 teaspoon	0	0	0
Brown sugar	1 cup	836	215.798	0
Mango	3 cups	297	74.151	1.881
Egg yolk	3	164.22	1.8309	13.5354
flour	3 cups	1734.84	379.8162	6.7308