Kelly of Baking with the Boys selected this week’s Tuesdays with Dorie recipe: Fresh Mango Bread. See Kelly’s blog for the complete recipe. This month’s Tuesdays with Dorie picks have been really varied and it has been nice to try different things. This was a fairly standard quick bread recipe with the addition of fresh mango.
I know that mangoes are in season, but I didn’t end up using fresh mango. I haven’t had the best of luck with mangoes in the past. I can recall making a cake with a mango filling. It took forever for me to peel and dice a couple of mangoes. And then when the cake was served, people commented on the nice orange filling. I had taken all the time to cut up the mangoes and then you couldn’t really taste that they were mangoes. So I decided to just skip the stress and I used some precut mango that I found in the produce section. It looked pretty good so I thought that it would work well for this bread.
This recipe comes together very quickly, and I didn’t even have to use my mixer. You combine the dry ingredients and then add the egg/oil mixture and then add the goodies: in this case mango and raisins. I used regular raisins since I was out of golden raisins but I think that they taste about the same. Some of the other Tuesdays with Dorie bakers had commented that the ginger was too strong, so I decided to omit the ginger. I baked mine for a couple minutes extra, since it didn’t quite seem done after an hour and a half. I did end up tenting the loaf with foil since it was already browning quickly after just 30 minutes. I’m glad that I did, otherwise it would have gotten way too dark.
This is really nice bread! The cinnamon has a nice flavor and the chunks of mango have good flavor. I don’t think that the mango flavor is that strong, but it’s still good. The bread isn’t too sweet and is nice and chewy around the edges. I don’t think the spices are overpowering, but I did omit the ginger and that would have made for a very different flavor. I’m really glad I tried this recipe. My husband suggested trying this with pineapple instead of mango, and I think that would be really good.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 45.