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Mango-Peach Preserves
Breakfast American

Mango-Peach Preserves

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
  2. 2 Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
  3. 3 Pour preserves into seven (8-ounce) hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
  4. 4 Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

By misty

Mango Blueberry Muffins With Coconut Streusel
Breakfast American

Mango Blueberry Muffins With Coconut Streusel

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line cups with paper liners.
  2. 2 Combine ¼ cup flour, coconut, 1 tablespoon sugar, cinnamon, and 1 pinch salt in a small bowl; mix in 2 tablespoons butter until completely incorporated. Set streusel aside.
  3. 3 Beat 1 ¼ cups sugar, ½ cup butter, and ½ teaspoon salt in a large bowl with an electric mixer until smooth. Beat first egg into sugar mixture until completely blended. Beat second egg into mixture until light and fluffy.
  4. 4 Combine 1 ¾ cups flour and baking powder; stir into butter mixture, alternating with buttermilk. Toss blueberries with remaining ¼ cup flour; stir into batter along with mango. Spoon batter into the prepared muffin cups; sprinkle with coconut streusel.
  5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

By geranium

Tropical Mango Bread
Breakfast American

Tropical Mango Bread

5.0

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two (8 ½x4 ½-inch) loaf pans.
  2. 2 Whisk flour, white sugar, 2 teaspoons cinnamon, baking powder, and salt together in a large bowl until combined; make a well in center. Add pineapple, mango, oil, eggs, coconut, macadamia nuts, and 1 teaspoon vanilla extract to the well; mix. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 50 minutes. Cool in the pans for 5 minutes. Remove loaves from pans; cool completely on a wire rack.
  4. 4 Whisk confectioners' sugar, hot water, melted butter, and ½ teaspoon vanilla extract together in a bowl until smooth. Add more hot water to reach desired consistency. Pour glaze over cooled loaves.

By Mazola