MANGO BABY LOAF

Ingredients:

1/2	cup	sliced mangoes
1-1/4	cup	BAKER'S BEST MARGARINE
1/2	cup	brown sugar
1/4	cup	water
3/4	cup	sugar
4	pc	MAGNOLIA BROWN EGGS, egg yolks and whites separated
2 cups + 2	tsp	cake flour
1-1/2	tsp	baking powder
1/2	cup	MAGNOLIA FULL CREAM MILK
3/4	cup	sugar
1/2	cup	mango juice
1/4	cup	fresh mango puree

Procedure:

Preheat oven to 350?F. Grease and flour 7 mini loaf pans. Line pans with sliced mangoes and pats of margarine (use 1/4 cup). Set aside.
Caramelize brown sugar over medium heat. Once sugar melts, stir in water. Pour syrup equally over the prepared mini-loaf pans.
In a bowl, beat 1 cup margarine and sugar until light and fluffy. Add egg yolks one at a time. Beat well after each addition.
Combine flour and baking powder. Add dry ingredients alternately with milk. Beat well then set aside.
In a separate bowl, beat egg whites and sugar until stiff but not dry. Fold into batter mixture then pour into prepared pans.
Bake for 30 minutes or until done. Invert pans to loosen mini-cakes.
Mix mango juice and fresh mango puree. Brush mixture on top of loaves.

Makes 7 mini loafs.

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