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.
Coeur a la Creme is one of my most favorite things in the whole world.
I’ve made Ina Garten’s sweet version, Coeur a la Creme with Raspberry and Grand Marnier Sauce before and it ranks up there in the top five things I’ve ever made.
I whipped this up in only a few minutes then balled it up inside a cheesecloth and placed it in a bowl in the fridge. Ina’s sweet version didn’t have any excess moisture drip out so no worries about not using the specialty molds with the holes in the bottom for this one. Even cutting the recipe in half still made a pretty large amount, especially for just two of us.
For the chutney, Ina recommends the brand Cross and Blackwell Major Grey’s. I couldn’t find this particular brand so I used Kitchens of India’s Sweet Sliced Mango Chutney. I’m assuming this was close enough, but next time I might give it a whir in the food processor since the mango pieces were a bit big.
I was not disappointed, this was good. It was sort of spicy, a little peppery, kind of sweet, and smooth and chunky at the same time. If it wasn’t for all the cream cheese and heavy cream (and those little things called calories didn’t exist… Booooo!!!) I think I’d eat Coeur a la Creme every day, the savory for dinner and the sweet for dessert.
Thanks to Anne for another great choice. She always picks the best recipes when it’s her turn to choose.
Ina Garten’s Savory Coeur a la Creme
Show: Barefoot Contessa Episode: Say Cheese
12 ounces cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bottle chutney (recommended: Cross and Blackwell Major Grey’s)
Crackers, for serving
Click here for directions!