Kelly of Baking with the Boys selected Fresh Mango Bread for the May 19th edition of Tuesdays with Dorie. I was real excited about this choice, this bread has always interested me because, well, mango bread is not something you see every day. Or ever.
This bread is spiced perfectly with ginger and cinnamon and has big chunks of mango and raisins. It’s similar to a banana bread but soooo much better.
I bought a mango but it go too ripe so I ended up using pre-cut mango chunks instead. I switched out light raisins for dark, dark brown sugar for light, and left out the lime zest because I simply forgot to put it in. I made a full recipe and baked for about one hour and 30 minutes. Stirring up this batter really hurt my arms, it was some THICK stuff. I felt totally weak and made a vow to do my 30 Day Shred video for more than just one day (have I done it for more than that first day?…. no). I used a foil tent the entire baking time so the top didn’t get too brown – better safe than sorry, and also followed the instructions about double lining the pans so the bottom didn’t brown too much either.
I had a piece soon after taking it out of the oven but, in my opinion, you really need to leave this bread alone for an entire day wrapped in plastic wrap. It was good that first day, but the second day it was perfection. The flavors and textures needed time to develop.
Also, the top gets kind of crispy which is one of my favorite things to have happen in baked goods. Can you tell I liked this bread? I really did. I even talked about it with a friend the next day and since I bake a lot more now than I ever have, I don’t talk much about individual recipes anymore outside of this blog.
Thanks to Kelly of Baking with the Boys for choosing this week’s recipe. Head on over here to view the recipeor you can check out Dorie Greenspan’s Baking: From my home to yours on page 45. Next week, it’s Chipster-Topped Brownies chosen by Beth of Supplicious.