I only have a glass bread loaf pan so I wanted to get a metal pan. Actually I wanted to make mini-loaves! Sur La Table is close to the beau’s house so I stopped by there to pick up my pans. I found a nice metal pan plus 4 mini-pans.
I bought my mangoes from Tom’s Farm in Corona. I’m the type of shopper who invariably asks the produce person to pick out a ripe watermelon/melon for me but since there wasn’t anyone around I tried to remember the hints from the TWD P&Qs. I selected 4 mangoes because I wanted to make sure I got 2 cups of diced mango, plus if there were any extra – YAY for me!
It took 2 of the mangoes to make 2 cups. This is another really easy recipe to put together. I was surprised that the sugar was added to the dry ingredients since it’s usually integrated with the wet ingredients. I love the spices cinnamon and ginger so I went with the amounts the recipe called for. I also added fresh grated nutmeg because that’s my favorite spice right now – mostly because it’s the first time I bought nutmeg as a nut and I live to use the microplane to grate it. The smell of the spices reminded me of Thanksgiving – pumpkin pie spices!
The smell of the canola oil was not as nice. I don’t use oil that often so I was a little worried if my oil was too old. The smell wasn’t pungent or anything like that but it did have a smell to it. After whisking the eggs with the oil, it looked, um, weird. Not the most descriptive cooking term but it looked weird to me.
O, well, I added it to the dry ingredients and boy, Dorie was right! It was a little rough getting the dough to come together! When I added the diced mango, raisins, and lime zest I wondered it I’d be able to blend all the ingredients well of if someone would end up with a slice of mango bread with a lump of raisins and lime zest. But the diced mango did soften the dough up and it was easier to blend it all in. I ended up using the regular size loaf pan but also used one of the mini-loaf pans too!
I took the mini-loaf out after about 45 minutes and left the regular one in for the full 1 ½ hours. Mistake. When I sliced the mango bread that night I could see/feel that the outer layer was a bit crusty. The bottom was a little burnt and you could see burnt raisins too! Which was totally okay with me because I’m not a fan of raisins and burnt raisins taste better to me than nice, juicy, plump raisins (bleah). But other than that, the bread was mighty tasty! We liked it so much that I decided to make it again the following day with the rest of the mangoes!
The second time was better because I kept a closer eye on it and this time, no burnt edges! YAY! And boy, was the second one moist! I love this recipe, you should definitely try it for yourself! I’d like to try it again without raisins and maybe add some nuts to it instead.
Special thanks goes to Kelly of Baking with the Boys for selecting this week’s TWD recipe, Fresh Mango Bread. Please visit her website for the recipe and to see her other fabulous creations! And don’t forget to visit TWD and click on the other bloggers to see how they did with their versions of Fresh Mango Bread!