The other day I was gifted with a box of mangoes, 12 to be exact. I had cut up 3 for our outing to the countryside, and eaten an additional 4. Plus, I had given 2 away. But that still left me with 5 soon-to-ripen mangoes! Now, don't get me wrong, I LOVE mangoes. The truly ripe ones are juicy, fragrant, and wonderfully sweet. Although I like them with just a tinge of tartness, they are wonderful in multiple ways. You can eat them plain (as I do), in salads, as relish to accompany a simple grilled halibut or snapper, and so on.
Or, you can bake with them.
I consulted a recipe from Dorie Greenspan titled, very aptly, "Fresh Mango Bread." The result was addictively enticing, but you will be pleased. In fact, you will be amazed. The bread was incredibly moist, so moist that it was better the next day, after you have left the mangoes enough time to soak through the dough.
Recipe
Adapted from Dorie Greenspan
Ingredients:
3 large eggs
3/4 cup canola oil
2 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed brown sugar
3 cups mangoes
1 cup raisins
grated zest of 1 lime (omitted)
1 cup walnuts (my addition)
Preheat oven at 350 F.
Mix oil and eggs. Chop up the mangoes and set aside with the raisins. Mix everything else. Pour the wet into the dry. Fold mangoes and raisins into the dough. Sprinkle walnuts on top. Bake for 1 1/2 hours and voila! You get to enjoy this wonderful mango bread. Oh and large slices please, if you don't want your bread to fall apart.
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