I have said it before…fruit is my environmental downfall. OK, I have several but that is beside the point. My enduring and ardent love of fruit knows no bounds. My assistant once remarked that she half expects to walk into my office and find I have turned into a fruit basket. Now, don’t get me wrong, I love chocolate and don’t stand between me and a bowl of ice cream. But, I think it has been years since I have gone a day without fresh fruit. My name is Kelly and I routinely ignore the carbon footprint of my daily snack.
At the top of my fruit pyramid, mangoes and cherries are tied. My husband once said to me that if I could marry a mango I would. That I did not discover them until my 20s I consider a glaring omission in an otherwise satisfying childhood. So, I had been eyeing the Fresh Mango Bread for awhile. After the chocolate intense month of April, it seemed like the perfect choice. And, for me, it was.
I really enjoyed this bread. I enjoyed it so much I ate two pieces late at night when it came out of the oven (I really liked it warm). And another giant slice the next morning for breakfast. And a nibble after work. It was getting ugly. The brown sugar, the mango, the cinnamon…irresistable in the true sense of the word.
So, I made a second loaf that I lightened up. I wish taste were the only consideration out there but my jeans would argue otherwise. I adored this bread in its original incarnation and enjoyed it in my version. Make Dorie’s when you are looking for a treat or need to bribe someone (my neighbor will be getting a loaf when his garden starts producing tomatoes and zucchini). Consider my version when you are craving something different for breakfast and aren’t ready to commit to indulgence.
In an unfortunate twist of timing, I am in an all day meeting at work on Tuesday and gone most of the day on Wednesday. I really want to get to as many blogs as I can but it may take a little while.
Fresh Mango Bread (my changes are in red).
Ingredients3 large eggs (1 small container plain non-fat yogurt) 3/4 flavorless oil, such as canola or safflower (3/8 c of oil; 1/2 c of applesauce) 2.5 cups all purpose flour (2.25 c of whole wheat pastry flour; 1/4 c oat bran) 1 c sugar (1/2 c. sugar) 1 tsp baking powder 1 tsp baking soda 1.5 tsp ground ginger (1/2 tsp) 1 tsp ground cinnamon 1/4 tsp salt 1/2 c (packed) light brown sugar (3/8 cup) 2 c diced mango 3/4 c moist, plump golden raisins (didn’t have golden…)
Grated zest of 1/2 lime
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking).
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.