Sunday mornings… don’t you just love Sunday mornings?
Sunday mornings for me when I was 11 meant an early morning bike ride to San Fabian, a quiet small town in up north with my Pops and sister, buy bait in the market, go back to our little barrio and trek to the river nearby and fish. The river near our place wasn’t as deep as it is now so we were able to cross it easily and find a good spot to fish.
By 11am, we weren’t able to catch any fish but we’re happy to go home to have brunch. Brunch on Sundays are always special, Ma and Mommy would cook Kare-Kare or Pochero or Bulalo, but most often than not, it would be Nilagang Baka served in our simple glasswares.
This Anchor Hocking glass baking dish reminds me so much of those Sunday mornings when I was eleven.
Now Sunday mornings are just as lazy as then and these Glazed Mango Cream Cheese Loaf would be the perfect treat to spend Sunday mornings with. Easy, lazy, totally delicious. This Glazed Mango Cream Cheese Loaf is what memories are made of.
This loaf which is cream cheese based, has brown sugar so it has caramel undertones, has chunks of moist dried mangoes (what, moist but dried? that in itself is a contradiction but please stay with me here) which gives this loaf a bit of a sweet, tangy taste, and the glaze? Don’t even get me started. But overall, pure deliciousness in every bite.
Perfect for Sundays, yes. And also oh so perfect for on-the-go Mondays (or whatever the day is), too.
So how to we make this gem of a loaf? Here’s how –
Cream together butter, cream cheese and the two sugars until light, caramel-ly and fluffy.
Add the eggs one at a time. Make sure the added egg is properly incorporated before adding the next one. Love this prep bowls from Anchor Hocking, such happy colors!
Sift the flour first then gradually add this to the batter.
Fold in the chopped dried mangoes.
Equally divide the batter into two loaf pans lined with parchment paper.
Bake at 325F for 40 minutes or until done. Love how the loaf turned out in the baking dish. I think I want to make brownies next in this glassware.
Since the loaf itself has mangoes, the glaze should have a mango flavor, too. I chanced upon this Mango Rum Liqueur at the Echo Store in Serendra. This is what we’ll use.
To make the glaze, melt the butter. I just microwaved the butter to make it easier.
Add sifted powdered sugar, milk and mango liquor. As you can see, I have been very lazy in sifting the sugar so please don’t be like me.
Mix it well and spread over a cooled loaf.
Top with chopped dried mangoes.
- For the loaf:
- 2/3 cream cheese
- 1 cup butter
- 1 cup sugar
- 2/3 cup packed brown sugar
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoon vanilla extract
- 1/2 cup chopped dried mangoes plus more for topping
- For the glaze:
- 2 tablespoon butter
- 1 cup powdered sugar
- 1 tbsp evaporated milk
- 1 tsp mango liqueur
- Cream together cream cheese, butter, sugar and brown sugar until light and fluffy
- Add eggs one at a time then add in vanilla extract
- Mix in pre-sifted flour gradually
- Fold in chopped mangoes
- Divide batter into two loaf pans
- Bake at 325F for 40 minutes or until done
- To make the glaze, melt the butter then add sifted powdered sugar, milk and mango liquor. Mix until well blended.
- Spread the glaze over the loaves and top with chopped dried mangoes
Hope you like it!
Thanks to Rustan Marketing Corporation for sending me my own Anchor Hocking baking dishes to bake with. For more on Anchor Hocking, please visit them at –