This week’s Tuesdays with Dorie recipe, Fresh Mango Bread, was chosen by Kelly of Baking with the Boys. If you would like the recipe you can find it on Kelly’s blog or on page 45 of Baking From My Home to Yours by Dorie Greenspan.
This recipe called for 2 cups of mango and suggested one mango would cover that. Unfortunately, even after choosing the largest one, I was only able to get one cup from it. Dorie mentioned that this recipe came from a woman she knew that had mango trees growing in her yard, she must have had huge fruit! Instead of running to the store, I substituted 2 ripe bananas for the other cup of mango. I probably shouldn’t have because I’m sure the additional mango would have given a much different flavor, but all in all it worked out fine. I’m not a big fan of ginger, so I reduced the ginger by half a teaspoon and increased the cinnamon by the same amount. That worked out fine.
I also made a small pan of mini muffins from some of the batter and tossed in some dried strawberries I got from Oh! Nuts. I diced them up and stirred them in, worked out great.
My loaf was only in the oven for 80 minutes, though the instructions said 90, and it still baked too long. There were some dark spots and it had that ever so slight burnt flavor. I watched the muffins more closely and they were a nice golden brown.
This bread tastes quite good, though the stringy texture of the mango had family members freaking out thinking there was hair baked into the bread. LOL This is lovely with a slathering of butter with morning coffee :)