Jade Mountain Spiced Rum-Mango Bread with Candied Ginger

Located on the Caribbean island of St. Lucia, Jade Mountain is an ideal escape for travellers in search of a warm holiday getaway. The property is known for its three-walled, open-air guest rooms that feature ensuite infinity pools, private butler service, and sweeping views of the Twin Pitons and Caribbean Sea.

For those who aren’t traveling this festive season, the property and its consulting chef, Allen Susser, are offering a taste of a St. Lucian Christmas with a holiday-inspired recipe from the Jade Mountain Gastronomy Cookbook. Now folks at home can take their taste buds on a trip with the resort’s Spiced Rum-Mango Bread with Candied Ginger recipe, which uses Saint Lucian staples like spiced rum and mangoes — both of which can be found on property.

  • A large mixing bowl like this
  • A 9 x 5 x 3-inch non-stick loaf pan
  • ¼ cup butter
  • ¾ cup sugar
  • 1 large egg, slightly beaten
  • 1 ripe mango, diced 
  • 1 ripe mango, pureed
  • 1 tsp vanilla extract
  • 2 tbsp freshly squeezed lime juice 
  • 2 tbsp Chairman’s Reserve Spiced Rum, or other spiced rum
  • 1 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda 
  • 1 tsp ground cinnamon
  • 1 tsp ground star anise 
  • 1/2 tsp ground nutmeg  
  • 1 cup walnuts, chopped 
  • 2 tbsp diced candied ginger 
  • ½ cup raisins 


Preheat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugar. Add the egg, diced mango, mango puree, vanilla, lime juice, and rum. In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, star anise, and nutmeg. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts, candied ginger and raisins. Coat a 9 x 5 x 3-inch nonstick loaf pan with cooking spray. Transfer the batter to the prepared pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before serving. 

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