Mango Gingerbread With Macadamia Streusel Recipe

Name: Mango Gingerbread With Macadamia Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup finely chopped lightly salted dry-roasted macadamia nuts; 1/4 cup sugar; 2 1/2 tablespoons finely chopped crystallized ginger; 2 cups all purpose flour; 3/4 cup (packed) golden brown sugar; 1 1/2 tablespoons ground ginger; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 pound ripe mangoes, peeled, pitted; 1/2 cup buttermilk; 1/4 cup canola oil; 2 large eggs

Servings: persons

1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
1/4 cup sugar
2 1/2 tablespoons finely chopped crystallized ginger
2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 1/2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pound ripe mangoes, peeled, pitted
1/2 cup buttermilk
1/4 cup canola oil
2 large eggs

1
Stir all ingredients in small bowl to blend.
2
Position rack in center of oven and preheat to 350u00b0F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
3
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
4
Buttermilk and baking soda help give the gingerbread a tender texture.

913

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup finely chopped lightly salted dry-roasted macadamia nuts, 1/4 cup sugar, 2 1/2 tablespoons finely chopped crystallized ginger, 2 cups all purpose flour, and more.

Yes, Mango Gingerbread With Macadamia Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango Gingerbread With Macadamia Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions