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Mango & lime yogurt loaf


Serves: 10
timePrep time: 20 mins
timeTotal time:
Mango & lime yogurt loaf
Recipe photograph by Martin Poole

Mango & lime yogurt loaf

Give your baking a tropical spin with this zesty loaf cake

Serves: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
367Kcal
Fat
14gr
Saturates
3gr
Carbs
54gr
Sugars
40gr
Fibre
1gr
Protein
6gr
Salt
0.6gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 100g dried mango
  • finely grated zest and juice 2 limes, plus 1½-2 tbsp juice for the icing (about 2 extra limes)
  • 175g plain flour
  • 2 tsp baking powder
  • 1⁄4 tsp fine sea salt
  • 250g full-fat Greek-style yogurt
  • 125ml sunflower oil, plus extra for greasing
  • 175g caster sugar, plus 2 tbsp
  • 3 large eggs
  • 100g icing sugar

Step by step

Get ahead
Keeps for up to 1 week in an airtight container, and freezes well
  1. Chop the mango into small pieces, put in a bowl with the lime zest and 75ml boiling water. Cover and leave for 10-15 minutes.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (about 10 x 20cm on the base) with baking paper.
  3. Sift the flour, baking powder and salt into a bowl. Discard excess liquid from the mango, then add to the bowl. Toss through the flour until the mango pieces are coated.
  4. Mix the yogurt, oil, 175g sugar and eggs together in a large jug. Add to the flour and stir until smooth. Pour into the tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, warm the juice of 2 limes and the 2 tablespoons of caster sugar together in a small pan until the sugar has dissolved. Set this syrup aside to cool.
  6. Leave the cake to cool in its tin for 10 minutes, then spoon over the lime syrup and set aside to cool completely.
  7. Turn the cake out onto a cooling rack and peel away the paper. Mix just enough of the extra lime juice with the icing sugar to give a thick, slightly runny icing. Drizzle it back and forth over the top of the cake and leave it to set. Serve cut into slices.
    Tip
    Make it gluten-free
    Use GF flour and baking powder, adding 1⁄2 tsp xanthan gum with the dry ingredients.

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