Tasha's Artisan Foods

Mango Bread Recipe

May 7, 2024

Mango bread is soft, delicious, and full of tropical flavors, making it a great way to make the most of the mango season. And the recipe couldn't be simpler. Just whisk, mix, and bake!

Mango bread on a white board with ingredients on the side.

Like every summer, I dive into the world of mangos like there’s no tomorrow. From vegan mango curd to the ricotta mango cheesecake to the well-loved creamy mango shrikhand, I make it all. So, when I say this mango coconut bread is one of the best ways to use the yummy, juicy fruit in a recipe, I’m not kidding.

The delicious tropical treat is made with ripe mangoes and is very similar to this coconut banana bread in texture. Not to mention, it's golden brown, coconutty from the shredded coconut, and buttery, crunchy from macadamia nuts, the quick bread is perfect as a snack or dessert.

Love fruity quick breads? Then you must try my soft & zesty blueberry lemon bread, sweet strawberry banana bread, and moist and buttery peach bread!

[feast_advanced_jump_to]

Why You'll Love This Recipe

This mango bread recipe is so easy and simple to follow. No special equipment, no beaters, or technique!

The taste of this Filipino mango bread is unparalleled! Mango lends its natural sweetness and fruity aroma, while coconut adds a hint of tropical essence and a subtle chewiness. The macadamia nuts, with their creamy texture and nutty taste, provide a satisfying crunch and a touch of richness that complements the other ingredients perfectly.

It's perfect for a cozy teatime or even dessert. I love it toasted and smeared with butter for breakfast, too!

Recipe Ingredients

Mango: This is mango bread with mango purée. Use ripe mangos that are not stringy. I went with Kesar. If you do use a fibrous mango, be sure to strain your purée. You can also use canned mango puree if that's what you have.

Coconut: Desiccated coconut is easily available, and it adds a lovely flavor. Of course, you can use shredded coconut too in this mango loaf bread. I would suggest you chop it finely.

Flour: You can use all-purpose flour or whole wheat flour for the recipe. By all means, mix half of each.

Macadamia nuts: Nutty and creamy, these nuts go so well with the tropical vibe of this easy mango bread.

Oil: I used sunflower. Feel free to substitute with canola or coconut.

Yogurt: adds moisture, making the mango bread moist and soft. Plain Greek yogurt is the best choice. You can use homemade yogurt as long as it is thick and well-drained.

Vanilla extract brings depth to the quick bread. Use homemade vanilla extract or store-bought.

Sugar: Cane, raw, or castor; pick what’s at hand for the mango bread recipe.

See the recipe card for full details about ingredients and quantities.

Variations

For the extra crunch, I topped this mango loaf cake with macadamia nuts and shredded unsweetened coconut.

You can top it with almond flakes or any chopped nuts of your choice.
Or add cinnamon to the fresh mango bread batter.

How To Make Mango Bread

Step 1: Preheat your oven to 180°C 350°F. Grease a loaf tin well.

Step 2: In a large bowl, whisk together the flour, desiccated coconut, baking powder, baking soda, and salt.

Step 3: Next, mix mango puree, Greek yogurt, oil, sugar, and vanilla extract in a separate smaller bowl.

Step 4: Pour the wet ingredients over the dry ingredients and mix well until no white streaks of flour are visible. The batter of this mango loaf bread recipe will be thick.

Step 5: Fold in the chopped macadamia nuts.

Step 6: Transfer the batter for fresh mango bread to your prepared cake tin. Top with more macadamia nuts and shredded unsweetened coconut, if you wish.

Mango Bread batter with macadamia nuts and shredded coconut on top in a loaf tin.

Step 7: We bake the Hawaiian mango bread recipe for 40-45 minutes or until a skewer inserted in the center comes out clean.

Step 8: Then, let the mango coconut bread cool in the tin for 10-15 minutes before turning it onto a cooling rack to cool completely.

Final step: Slice and enjoy!

Pro Tips

Do not over-mix the batter for this simple mango bread recipe.
The batter for this quick bread is thick. But if it looks too thick or dryish, please add 1-2 tbsp of lukewarm milk.
To prevent the bread from over-browning, loosely tent with aluminum foil after 30-35 minutes.
Let the bread cool completely before slicing so the crumb sets and the flavors develop well.

Sliced mango bread on a white marble board.

How To Store

As with all quick breads, this mango bread is also best enjoyed the same day.

In case you have leftovers, cover the mango bread or place it in an airtight container and keep it refrigerated. Reheat in a toaster or for 10 to 15 seconds in the microwave.

You can also freeze fresh mango bread as a whole loaf or sliced. Wrap it in aluminum foil, and it’ll stay good for up to a month. Thaw at room temperature.

How To Serve The Hawaiian Mango Bread

This delightfully moist mango quick bread is a perfect accompaniment to your favorite cuppa. It's wonderful with Korean strawberry milk or a refreshing peach iced tea!

Add a dollop of creamy cream cheese on top of the mango bread for a lovely contrast of flavors. Try it toasted with a pat of honey cinnamon butter for breakfast - so good!

A slice of mango bread cut into half on a small plate.

More Mango Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mango bread recipe as much as we do!

📖 Recipe

Easy Lemon Tiramisu Recipe

May 2, 2024

Lemon tiramisu is a delightful variation of the classic Italian coffee dessert. It combines the creamy richness of mascarpone cheese with the tangy sweetness of lemon curd. Moreover, the fresh, bright, and citrusy dessert has no eggs and no alcohol.

This is the best lemon tiramisu recipe. If you love tiramisu but prefer a caffeine-free version, this is the one for you! Undeniably creamy, it mixes the goodness of traditional tiramisu with a burst of tangy lemon flavor.

For me, it’s the taste of summer - tangy, zesty, and refreshing, perfect for summer gatherings or a sweet treat at home. Above all, anyone can whip up this delightful dessert with simple ingredients and super-easy steps.

If you like tiramisu with different flavors, you must try these easy versions - Biscoff tiramisu, masala chai tiramisu, and strawberry tiramisu!

[feast_advanced_jump_to]

Why You'll Love This Recipe

A winner: Tiramisu in any flavor is always the perfect choice for dessert.

Simple: Easy and straightforward, with no egg whites to be whipped. Plus, the tiramisu is sans alcohol!

Make ahead: You can make the lemon curd and the no-bake dessert a day or two before and let it chill in the fridge.

Refreshing twist: Lemon curd and syrup give it a zesty lemon flavor that is perfect with the creamy layers of mascarpone.

Recipe Ingredients & Swaps

Lemon curd: The star of the show! You can use homemade lemon curd or a store-bought version.

Ladyfinger biscuits: I used store-bought because they save time and are easily available. You can make the biscuits at home or use pound cake, sponge cake, or even homemade rusk for this lemon mascarpone tiramisu recipe.

Mascarpone gives a delicate creaminess to the tiramisu. You can use cream cheese if you’re out of mascarpone. It’ll give the dessert a more cheesecake-like texture though.

Whipping cream: I prefer cream with 30 to 35% fat whipped to a soft to medium peak.

Sugar: Icing or powdered sugar will work in this recipe.

How To Make Lemon Tiramisu

Step 1: Heat half a cup of sugar with water and lemon peel. After it comes to a boil, take the syrup off the heat and set it aside to cool.

Step 2: Whisk mascarpone cheese with icing sugar.

Step 3: Next, fold in whipped cream and lemon curd. Don’t overmix. You’re looking for a light, smooth tiramisu filling.

Step 4: Start assembling the tiramisu with eggless lemon curd by dipping each ladyfinger in the syrup we made in Step 1.

Step 5: Arrange the soaked cookies in a single layer in your serving dish. Use whatever catches your fancy—a round plate, a rectangle dish, or a square pie dish.

Step 6: Spread half of the mascarpone-lemon curd mixture on top.

Step 7: Make another layer of soaked ladyfingers and top with the rest of the mascarpone filling.

Step 8: Swirl lemon curd on top.

Step 9: Refrigerate for at least 8 hours or overnight to allow the flavors to meld.

Final step: Serve and savor!

Pro Tips

Don’t use metal utensils. You don’t want the acid in the lemon to react, giving your eggless tiramisu a metallic taste.
The mascarpone should be at room temperature.
Fold the mascarpone, whipped cream, and lemon curd with a light hand so it remains light and airy.
Give the cookies a good dunk in the syrup, for about 1-2 seconds. We don't want mushy cookies, just soft ones.
Let it chill. Give the tiramisu a good 8 hours in the fridge, so the ladyfinger biscuits have the time to soak up the flavors.
Leftover lemon syrup? Use it in iced teas, mocktails, and cocktails.

a slice of lemon tiramisu on a small plate with a fork

Lemon Tiramisu Recipe FAQs

How to make lemon tiramisu eggfree?

We’re using whipping cream instead of egg whites in the mascarpone mixture and eggless lemon curd instead of egg yolk. So, the simple recipe is pretty much without eggs.
To make it completely eggless, use egg-free Savoiardi or ladyfingers. You can even make lemon tiramisu with eggless pound cake, or cake rusk.

How to make gluten-free lemon tiramisu?

Use a gluten-free substitute for ladyfingers. A gluten-free sponge or pound cake will also work well here.

Can you make it ahead?

Yes, you can prepare lemon curd tiramisu in advance and refrigerate for up to 3 days.

Can you freeze it?

Yes, you can. Just remember to double-wrap it before you stick it in the freezer. Frozen lemon tiramisu tastes delicious, almost like ice cream.

What other curd flavors can I use in place of lemon?

You can try orange, passionfruit, strawberry, or mango curd for a different summery twist on the classic coffee dessert.

More Lemon Recipes

📖 Recipe

Easy Eggless Lemon Curd Recipe

April 27, 2024

Lemon curd is a one-pot, six-ingredient, 10-minute recipe. Sweet and tart, silky and creamy, you can spoon eggless lemon curd straight up from jar to mouth, but it’s even better on toast, cakes, pastries, and more.

Lemond curd is easy. It barely takes any time or technique to make. And don’t get me started on its uses. They are endless. Use it on toast, cookies, pop tarts, as a lemon tart filling, cakes, scones, or pavlova.

FYI, it's not the dairy curd you’re thinking about. It’s a pudding-sauce-spread-like treat that is rich, buttery, and intensely lemony!

[feast_advanced_jump_to]

What is lemon curd?

Lemon curd is a thick, creamy spread or filling made from lemon juice, sugar, butter, and egg yolks. The dessert topping originated in England, where it’s more commonly called lemon cheese.

So, can it made without eggs? Yes, yes, it can. My lemon curd recipe is without eggs. It has a smooth texture and an intense, tangy, citrusy flavor thanks to lemon zest!

Why you'll love it?

You won’t believe how easy it is to make!

It’s 100 times better than store-bought lemon curd.

Endless ways to use from bread to cookies.

Ingredients

Lemon juice: Use fresh. Not bottled for the absolute best flavor.

Milk: You can use any kind of milk; I'm partial to whole milk, but plant-based options work great too if you want to make the lemon curd vegan!

Sugar: I opted for regular granulated sugar, although caster sugar would be an equally excellent choice.

Cornstarch acts as a stabilizer and thickener. It helps give the curd a smooth, creamy texture and prevents it from being too runny or thin.

Butter gives the curd richness and silkiness. If you’re using unsalted butter, unlike me, add a quarter teaspoon of salt to the recipe.

Turmeric is only for color. It adds no flavor to the lemon curd. If you don’t have it in your pantry and still want that pop of yellow? Use food color. Or omit it. Both turmeric and food color are completely, completely optional.

How to make eggless lemon curd?

Step 1: Zest a lemon. Remove the seeds, and then juice it.

Step 2: In a small saucepan, mix sugar, cornstarch, lemon zest, and a pinch of turmeric (more on this later).

sugar, cornstarch, turmeric and lemon zest in a saucepan

Step 3: Add milk and lemon juice, and on low heat, cook the mixture, stirring constantly.

milk and lemon juice in the saucepan with the dry ingredients

Step 4: When the eggless lemon curd thickens, starts to bubble, and gains a custard-like consistency, take it off the heat.

Step 5: Whisk in butter until melted.

Step 6: Strain through a metal sieve, into a heat-proof bowl, to get a velvety, silky-smooth curd.

Step 7: Cool the curd in the refrigerator and then transfer to a sterilized jar.

Final step: Store in the fridge. Serve and savor!

Pro tips

Invest in a microplane. It’s a great way to zest lemons. Through a grater works too.
Stir the lemon curd without eggs constantly. You don’t want it to get burned.
Take the curd off the heat before you add the butter.
When do you know it’s time to take the curd off the heat? When it begins to coat the back of your spoon and has a pudding-like texture.
If you relish the lemon zest in every bite, there's no need to strain the curd.
Cover the surface of the lemon curd with cling wrap before you refrigerate so the curd doesn’t form a skin.

How to use lemon curd?

Lemon curd is commonly used as a topping or filling for desserts such as tarts, pies, and pastries. Likewise, in yogurts, on ice creams, and in between layers of cake, it brings a lot of tang to any recipe. My suggestion? Try it as lemon curd tiramisu or:

Crepe filling
Cupcake topping
Pound cake garnish
Cheesecake topping
Filling for donuts
Thumbprint cookies filling

More quick recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this lemon curd as much as we do!

📖 Recipe

Easy Eggless Lemon Curd Recipe

Natasha Minocha

Lemon curd is a one-pot, six-ingredient, 10-minute recipe. Sweet and tart, silky and creamy, you can spoon eggless lemon straight up from jar to mouth, but it’s even better on toast, cakes, pastries, and more!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Condiment

Cuisine American, British

Servings Servings

Calories 35 kcal

Ingredients

▢ 1 cup Milk I used whole milk
▢ 1/2 cup Granulated sugar
▢ 1/2 cup Lemon juice, from 5 lemons
▢ 2 tbsp Cornstarch
▢ 1 tbsp Lemon zest
▢ 1/8 tsp Turmeric, for color Optional
▢ 2 tbsp Butter I used salted butter

Instructions

In a small saucepan, combine sugar, cornstarch, turmeric, and lemon zest.
Add milk and lemon juice. Mix well.
Cook on low heat, whisking continuously until the mixture is thick and bubbly and coats the back of a spoon.
Take it off the heat and whisk in the butter.
Strain through a sieve into a heat-proof bowl, to get a silky smooth lemon curd.
Cover with plastic wrap on the surface of the curd to prevent skin from forming.
Refrigerate until cold, then remove the plastic wrap. The curd will thicken as it cools.
Transfer to an air-tight container or jar. Keep refrigerated for up to 2 weeks. Enjoy!

Nutrition

Serving: 14gCalories: 35kcalCarbohydrates: 6gProtein: 0.4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 4mgSodium: 12mgPotassium: 22mgFiber: 0.04gSugar: 5gVitamin A: 46IUVitamin C: 2mgCalcium: 14mgIron: 0.02mg

Tried this recipe?Let us know how it was!

The Best Lemon Poppy Seed Bread

April 22, 2024

Making lemon poppy seed quick bread from scratch is easy, and it's delicious as-is or with some lemony glaze. What's more, it looks pretty, is speckled with little poppy seeds, has an incomparably moist crumb, and is fascinatingly crunchy!

Lemon poppy seed bread is perfectly balanced. Not too sweet nor overwhelmingly lemony. It’s a soft, moist bread, almost like a lemon pound cake but not as heavy, so perfect with a cup of tea.

Love lemony bakes? Then do try my soft and zesty blueberry and lemon bread, creamy lemon cheesecake, easy lemon tiramisu, and vegan lemon tart!

[feast_advanced_jump_to]

Why You'll Love This Recipe

This is a simple and straightforward recipe, ideal for beginner bakers.

The crumb is moist, tender, and light with a light crunch from the poppyseeds!

Bursting with zesty lemon flavor, this poppyseed bread is perfect with your morning cuppa or an afternoon treat.

This lemon poppyseed bread is a crowd pleaser, wonderful for brunches, picnics, and potlucks.

This bread freezes beautifully, making it ideal for meal prep!

Recipe Ingredients

Flour: Opt for all-purpose flour for the most tender crumb in your lemon poppy seed bread. You can also experiment with whole wheat flour or a blend of both for added depth of flavor and texture.

Poppy seeds: These little black-blue seeds give this lemon bread a wonderful, delicate nutty crunch and give a lovely appearance to the crumb.

Sugar: I went with caster sugar, but cane sugar, raw sugar, or any type you like will work just as well.

Milk: Any kind will do. I personally prefer full-fat milk for that extra creaminess.

Oil: Don’t have sunflower oil? Use olive oil, coconut oil, or even melted butter to give your quick bread that delicious buttery touch.

Eggs make the easy lemon poppy seed bread richer and give it structure.

Lemon: Use whatever variety is locally available to you.

Please see the recipe card for full information about the ingredients and quantities.

Lemon poppyseed bread with lemon glaze on a platter.

How To Make Lemon Poppy Seed Bread

Step 1: Set your oven to preheat and grease your loaf tin. I used an 8-by-4-inch one.

Step 2: Sift flour, baking soda, baking powder, and salt in a bowl. Mix.

Step 3: Whisk in poppy seeds and set the dry ingredients aside.

poppy seeds with the dry ingredients for lemon poppy seed bread.

Step 4: Zest a lemon and rub sugar into it to make lemon-infused sugar (more on this in the notes).

Step 5: In another larger bowl, beat eggs and sugar till light, creamy, and pale. About 3 to 4 minutes.

Step 6: Pour the oil and lemon juice and mix well.

Step 7: Add half the dry ingredients to the wet. Combine.

Step 8: Pour milk into the lemon poppyseed bread batter. Mix.

Step 9: Add the rest of the dry ingredients and combine just until no dry streaks are visible.

Step 10: Pour the lemon and poppy seed bread batter into the prepared tin and bake until a skewer inserted in the center comes out clean.

Lemon Poppy Seed Bread batter in a baking pan.

Step 11: Let the quick bread cool in the pan before turning it out on a wire rack.

Optional step: Drizzle lemon glaze on the lemon poppy seed bread.

Final step: Serve and enjoy!

baked lemon poppy seed bread in a loaf pan.

Pro Tips

Don’t just fold the lemon zest and sugar into the ingredients. Use your fingers to rub the zest into the sugar. Why? Because it gives the lemon poppy seed loaf cake an extra punch of lemony flavor and distributes it more evenly.
The eggs need to be at room temperature.
And the milk needs to be lukewarm, not hot or cold.
Finally, don’t overmix the batter. Mix just enough so no white streaks are visible to get a soft, moist, and tender crumb.

The Best Lemon Poppy Seed Bread with lemon glaze.

How To Make Lemon Glaze

Homemade lemon poppy seed bread is delicious with or without glaze. I wanted to dress it up simply. So I decided to mix icing sugar and lemon juice until I had a thick, smooth, and pourable consistency.

Drizzle the lemon poppy seed glaze on top. Let it set for a few minutes. And then slice the poppyseed bread.

sliced Lemon Poppy Seed Bread on a platter.

Can I Freeze The Lemon Quick Bread?

Yes, you can! You can freeze this bread (without the glaze).

Let the lemon and poppy seed bread cool completely. Then wrap it in cling wrap or aluminum foil. This will keep well for 1 month. Thaw on the countertop for a few hours or overnight in the fridge.

Any leftovers can be stored in an air-tight container in the refrigerator for 4-5 days, if your kitchen is as hot as mine. If you’re enjoying cooler weather still, the countertop will work for 3 to 4 days.

Lemon Poppy Seed Bread slice cut in half on a small plate.

More Quick Bread Recipes

📖 Recipe

Creamy Cucumber Salad with Greek Yogurt

April 18, 2024

This quick and super easy creamy cucumber salad is the perfect refreshing summer recipe for your next barbecue or get-together. I made it with Greek yogurt (not mayo or sour cream), so it’s healthier, crunchy, crispy, and plenty creamy!

Chop, dress, chill, and serve. That’s all you need to do to make this easy, creamy cucumber salad. Refreshing and full of contrasts, it’s crunchy from the cucumbers and onions and creamy from Greek yogurt.

Exactly how you want a summer salad. And if your fridge is anything like mine, you'll already have all the ingredients for a refreshing salad inside it.

[feast_advanced_jump_to]

Why you'll love creamy cucumber salad?

It’s the perfect summer salad recipe, and it’s healthy to boot.

This is a fantastic BBQ side dish that pairs perfectly with grilled foods, and you’re going to love it as a creamy cucumber salad sandwich.

Versatile: It’s the best creamy cucumber salad dressing. And it goes well with any recipe.

Scalable: You can easily double (or halve) the recipe depending on the crowd you have to serve.

Ingredients

Cucumbers: Opt for cucumbers with a thin peel, such as English or Persian cucumbers, as they tend to be crunchier. If you're going for organic ones and their skin isn't waxy, you can use them whole without peeling for added convenience.

Yogurt: Plain Greek yogurt makes the delicious salad a little tangy and gives it that extra shot of protein. You can make a creamy cucumber salad with sour cream or with mayo too.

Dill is the classic addition to cucumbers, and I find fresh is the best, making the summer salad brighter. But dried dill would work too. You can make the cucumber salad without dill. Use oregano, cilantro, parsley, or even mint.

Onions: Red onions are easily available here and they have so much flavor, so that’s what I used. Green onions are a good swap.

Garlic gives the salad a bit of sharpness.

Spices: I would recommend using salt, pepper, and sugar according to your preference.

Add-ins: You can make a creamy cucumber salad with tomatoes or even boiled or wonderful sweet potato salad for a heartier meal. A creamy cucumber and carrot salad is another option.

Ingredients for Creamy Cucumber Salad with Greek Yogurt

How to make creamy cucumber salad recipe?

Step 1: Wash cucumbers thoroughly. Peel and slice them with a mandolin slicer or a sharp knife. Thinly.

Step 2: Slice half a red onion. Keep both vegetables aside.

sliced cucumber and onions on a wooden chopping board. Parsley and dill in small bowls

Step 3: Combine thick Greek yogurt, salt, pepper, garlic, and sugar to make the creamy cucumber salad dressing. Whisk Well.

Step 4: Add the cucumber and onions to the creamy salad Greek yogurt dressing.

cucumber, onion, parsley and dill in a large glass bowl

Step 5: Top with chopped dill and parsley.

Step 6: Mix and you're done!

Creamy Cucumber Salad with Greek Yogurt in a serving bowl

Final step: Serve and savor!

Pro tips

I added a little extra flair to the cucumber-dill salad with yogurt by sprinkling on some crushed peanuts and chopped parsley. Totally up to you if you want to add them, but they give a nice crunch and freshness!
I like a light coating of the dressing. If you're going for more of that creamy dressing, simply double the quantity and add that to the vegetables.
The creamy cucumber onion salad remains perfectly crunchy for 2 to 3 hours. After that, the cucumbers lose water and become soggy. If you’re going to be serving it later, then I recommend salting the cucumber.

How to keep salad crunchy?

You don’t want too much water in the salad. It makes the dressing watery and sacrifices the crunch. There are two ways to keep the creamy cucumber salad with dill crunchy:

Keep everything prepped in the fridge in a separate bowl. Combine the chilled dressing and sliced vegetables right before you want to serve.
Salt the cucumbers. Let them sit while you prep the dressing. Squeeze out the excess moisture with a kitchen or paper towel, and then mix it with the dressing.

More summer salads

Smashed Asian Cucumber Salad

Pasta Salad with Basil Balsamic Vinaigrette

Watermelon Blueberry Salad

Caprese Salad Skewers

Watermelon Feta Salad

Apple Walnut Salad

Greek Salad

📖 Recipe

Creamy Cucumber Salad With Greek Yogurt

Natasha Minocha

This quick and super easy creamy cucumber salad is the perfect refreshing summer salad for your next barbecue or get-together. I made it with Greek yogurt, so it’s healthier, crunchy, crispy, and plenty creamy!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings Servings

Calories 46 kcal