Cut the flesh off one mango and blitz
to a purée in a food processor, then set
aside. Finely dice the second mango
and set aside separately. Gently warm
the milk with the butter just until the
butter melts. In a large bowl, mix the
flour and sugar together with your
fingers so there aren’t any lumps, then
add the yeast and a pinch of salt.
Beat 2 of the eggs. Make a well in
the flour, then work in the mango
purée, beaten eggs and enough milk to bring the mixture together as a loose dough. Work in the
raisins, then the diced mango, until
smooth, but slightly sticky. Cover
with cling film and leave
to rise for 2 hrs in a warm
place until doubled in size.
Heat oven to 200C/
fan 180C/gas 6. Tip the
dough out onto a lightly
floured surface and cut in half.
Work each half into a flat ciabatta-shaped
loaf, then place on a non-stick
baking sheet. Leaving one end intact,
cut each loaf into 3 along the length.
Plait each loaf, then pinch the dough
at the ends so they hold their shape.
Leave for 30 mins until risen slightly,
then beat the remaining egg with a
splash of milk. Brush the loaves liberally
with egg wash, then bake for 40-50 mins
until browned – they should sound
hollow when tapped underneath.
Leave to cool completely before eating.
The loaves can now be frozen for up
to 1 month.