Mango Fudge Refrigerator Cookie

Ingredients
1 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1/3 cup miniature semisweet chocolate chips
1/2 cup finely chopped dried mango
1/3 cup finely chopped pistachios
2 teaspoons grated orange zest

Directions

Cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture.

Divide dough in half. Mix melted chocolate into one half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half of dough.

Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half of the chocolate dough onto bottom of pan; top with half of the mango dough. Repeat layers.

Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. 

Refrigerate dough in pan until firm, 2 hours or overnight.

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.

Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Mango Banana Bread

• 2        cups flour
• 2        teaspoons baking soda
• 1        teaspoon baking powder
• 2        teaspoons cinnamon
• ½       teaspoon salt
• ¾ - 1  cup sugar
• ½       cup canola oil
• ¼       cup butter or ¼ cup margarine, melted
• ¼       cup nuts, chopped (optional)
• 1        teaspoon vanilla
• 2        cups ripe mangoes, chopped coarsely
• 1        overripe banana, chopped
• 3        eggs, beaten
• ½       cup raisins (optional)
• ½       cup shredded coconut (optional)

1.  Combine dry ingredients in a large bowl.

2.  Make a well in the middle and add other ingredient. Mix thoroughly.

3.  Pour into a greased loaf pan and let stand for 20 minutes.

4.  Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.