Whatever you follow, if you need it right away then choose a softer mango. Obviously it shouldn’t be too soft. The color doesn’t really matter because some mangos are ready when they’re still green (at least from my experience.
Hmm.. I’m not great at it either, and tend to buy them and let them sit for several days, usually til they feel fairly soft and start to get a little “wrinkly,” which may actually mean they are OVER ripe, but I think that would be fine for bread.
I’ve actually already made this and my mango was not too big so I ended up with less than what the recipe called for, so next time I’d buy two mangoes, just to be safe.
I used Alton Brown’s method to cut the mango and only got 1 cup of mango. I just made the half recipe in a smaller loaf pan. I did have to tent the cake and the center was still not quite done… but I loved the texture of the cake!
As for mango ripeness, I think mine was overly ripe. I just buy a nice looking mango that’s even and pretty colored and let it ripen on the counter. Mine went past it’s prime and came a little soft after baking, so I’d recommend a little bit greener mango.
Mine is in the oven right now and smells divine! I used ataulfo mango from Sunflower Farmers Market. They are smaller than standard mangoes and it took four of them for me to get 2 cups as the recipe requires.
This is how to pick a ripe mango…
Press gently on mangoes to make sure they yield a little to pressure if you want ripe mangoes and will eat them soon.
Some varieties, such as Keitt mangoes, never change color, so rely more heavily on softness to indicate ripeness.
A few black spots on the skin are typical of ripe mangoes.
Put mangoes in a paper bag to ripen at room temperature; store ripe mangoes in the refrigerator.
Can’t wait to taste it!
I made mine last weekend. One mango equaled about 1 cup diced, so I halved the rest of the ingredients and baked the loaves in 2 mini loaf pans. A mango is ripe when there is little to no green color and it gives slightly when gently pressed.
As Dorie suggested, it is much better the second day, although it was good the first day, too.
I noticed the same thing when I cut up my mango. Thankfully I bought two. I used almost all of both mangos, but I cut back just a small handful because the dough was looking weighted down. Turned out ok, although the bread did start to bulge over the lip of my pan.
I actually made this yesterday (can you believe, I’m a whole week ahead…there must be snowballs in hell). Did anyone else notice that the mango flavor was pretty much lost in the spices? I didn’t even put the ginger in (sorry, not a fan) and all I could taste was a moist cinnamon quick bread. If I really concentrate when I hit a piece of mango I think I can almost taste it, but it really doesn’t come through. Still tastes great though!
Aimee,
I lowered the amount of ginger and thought it predominately tasted like cinnamon. Of course, my mango only yielded about a cup, so I added in strawberries and coconut, so it really tasted like coconut-cinnamon bread and I really need to make it again, following the recipe. I did really like the texture and taste, it just didn’t scream “mango!”
Jennifer
It still tasted good, but it just seemed like a really moist cinnamon bread.
The strawberries and coconut sounds good! I’ll have to give that a try.
I actually wish I had backed off a bit on the ginger, but I think if you like gingerbread cookies, then the recipe combines those flavors well with the mango.
I’m just not a fan of ginger. When people talk about it in general it sounds good to me, but when I finally put something in my mouth that has ginger, I’m just disappointed. I wish I liked it because it seems like something I should like…I know, I’m weird.
Maybe the ginger would bring out the mango? I don’t know. But then I would have to taste ginger :)
Mine baked today. I’m letting it “ripen” overnight. Whenever I make something like this, I worry about it being underdone in the center. I’ll let you know!
Did anyone else have batter over flowing in the oven? As I filled the loaf pan my brain observed, as if in 3rd person, that the pan was ridiculously full and would overflow. Oddly I did nothing about it when I had the chance and proceeded to pop it in the oven. Sure enough batter dripped out all over the place. I was using the 8 1/2 x 4 1/2 size pan the recipe calls for, but I should have used the larger pan that I have.
I also needed 2 mangos to get 2 cups of chopped fruit. I loved this bread! I loved it so much that I delivered slices to friends today because I was having a hard time restraining myself from eating it all!
I thought it might overflow, but thankfully it didn’t. It just hung over the lip of the pan quite a bit. The only time I ever had that happen was with a recipe from Rose Levy Beranbaum’s Bread Bible. Bread batter and apples everywhere…it wasn’t pretty.
I thought there was slightly too much ginger in this recipe. My mom claims there was too much lime. My dad thinks it was fine.
Did anyone know we have a national Mango board? Who knew? Mango.org.
Looking at that site, I realized I had an Ataulfo mango (it was given to me). I think they are a bit smaller than the typical varieties – I know I didn’t get a cup and a half out of that mango, but such is life!
I made a couple changes – added curry powder in place of the ginger (cause my ginger was RANK) and added chocolate chips in place of the raisins. The batter was a bit dry – but Dorie says it should be. And she’s right about this too – I enjoyed it so much more the next day! Toasted with some homemade butter – yum!
Oh – and if I do it again, I’d bump the curry up to 2t.
Thanks for all the comments so far. I bought my mango today and planned on making it tomorrow. Funny thing is that I was contemplating buying 2 mangos but didn’t :-P I think I will run out and get another to be safe. I love mangos so it definitely won’t go to waste :)
i am super excited to bake this!
I made this last weekend and it was really delicious! I had to use 2 mangos to get to 2 cups. I had never had mango before but now I’m definitely a fan!
I also got about one cup from one mango. I made half a recipe and baked it in two mini-loaf pans for 45-50 minutes. They are very brown but not over brown and they’re baked through. I just had a taste, but so far it’s tasty! I didn’t have any lime zest, but I think it would be good with the zest.
Has anyone tried this as muffins? How many regular-sized muffins did you get?
I’m going into town tomorrow and will buy 2 mangos then. Thanks for the comments, everyone!
I got 6 regular muffins and 8 mini muffins out of half the recipe, so that’s roughly 2 dozen regular muffins for the whole recipe (my tin may be on the smaller side).
I got 2 cups out of my one mango. I chose different pan sizes without doing any volume calculations (hard to believe, I know). I filled them pretty full (too lazy to grease another mini pan) which was a mistake because they overflowed a lot and I had to trim a bunch just to get them out of the pans. I guess I’d say, don’t fill more than 2/3 full.
My husband really loved this bread.
Wow. That must have been a giant mango! :)
Aimee, I agree! I thought there was a little too much spice. I still enjoyed the bread, though.
Oh, I definitely enjoyed it. It’s gone and it didn’t leave the house :)
Muffins? Dang – I’m on it. Tonight, there shall be mango muffins. Let y’all know how it goes.
Now it’s going to be hard to decide! Maybe I’ll make a loaf and then a few mini muffins. :)
Mine is is in the oven now, and it smells so good! Mangoes are out of season here, so I am using the tinned variety, and I have substituted lemon for lime (suing what I had). My tin was very full as well, but the bread just domed rather than overflowed. This recipe is getting some great reviews here and on other blogs, so here’s hoping it tastes as good as it smells!
I made this last night. I had to use two mangoes, one very ripe and one that was not so ripe. I think just ripe mangoes is where you want them. I really enjoyed the bread but I think I might cut down on the ginger slightly when I make it next time. If I have time, I am going to make another loaf before Tuesday and try to lighten it up some. I loved it so much I ate too much.
Oh, it also took the entire 1.5 hours for the loaf.
Well my mango only yielded a cup as well, so instead of running out and buying another, I used the two overripe bananas sitting on my counter to make up the other up. I also reduced the ginger and increased the cinnamon by 1/2 tsp. Oh, and instead of lime zest which I didn’t have, I used some orange zest I had in the freezer. So this bread is going to be quite different, but also quite tropical I think :)
Oh, and I reserved a little bit of the batter to make a small set of mini muffins. At the last minute I decided to add some chopped dried strawberries to the mini muffins, so we will see how those do! I’m going to wait to bake those until after the loaf is done which is in the oven right now :)
Oh one more thing – I’m not really moticing the lime zest in the finished bread. Does anyone else feel differently?
I had originally thought to use the zest of one whole lime but thought better of it. Now I’m wondering if I should have just gone ahead and thrown it all in.
I ended up using orange zest and didn’t detect that either, so I’m guessing the lime flavor is very subtle as well.
I made mine a few weeks ago and loved it! I used two full mangos. This was a keeper!
Well I have decided to go out and buy two mangos and make this a second time. It’s good and all, but I only baked mine for 80 minutes and it was still overdone. Plus I think my bananas overpowered the mango flavor.
Was it just me, or did anyone else get a weird “there’s hair in my baked goods” type feeling from the strings in the mango? LOL!
The flavor was good, but I want to try again with just mango.
Thanks! I’ll be the strange woman pressing and sniffing all the mangoes (is that how you spell it?) at the Giant this weekend!
Also, did anyone else notice how funny the word “mango” looks after writing/reading it about a hundred times?
Just made the muffin version. A standard muffin tin, and a third of the recipe. I made 6 muffins, but you should probably go with 7 – mine overflowed a bit. Stick with filling halfway, and you should be fine. They were done in 25 minutes or so, but I did cover with foil just in case during the last 5 minutes.
Just put mine in the oven. I understand the stringy mango concern. Mine was all strings! Eeks! I’m no mango expert, so I hope it’s not like eating bread with hair in it! :) My mango only yielded one cup, so I too halved the recipe. The batter smelled (and tasted) delicious, so I can’t wait for it to be done!
Any thoughts on trying this with dried mango?
Ellen – you might want to try rehydrating the mango – I got a lot of moisture from my mango, and I’m afraid your batter won’t be moist enough. It was *very* dry before adding the fresh mango.
It isn’t mango season where I live at the moment.. any ideas of substitutes or should I give this a miss?
Hi Bria, I successfully used tinned mangoes.
I still have some mango in the fridge and will use that, also I’ll probably make half the recipe.
Oh, I forgot to mention that I added half a cup or so of chopped pecans. To me it just seemed to need it – I couldn’t see adding raisins and not nuts! I like the texture that they lend to this bread.
As for a sub, Bria, you might be able to use canned pineapple tidbits. The mango is pretty wet, so I’d think you’d need a fairly soft fruit that’s got a fair bit of moisture. Apple cooked with some brown sugar might also be good.
It took 3 mangoes to get not quite 2 cups of diced mangoes. I’m not sure if I had small mangoes or if my mango splitter cut too much out. The riper mango was more difficult to work with then the barely ripe ones were. I think firmer is better for this bread.
I don’t know if I used super strength lime or what, but the lime was so overpowering. I did leave out the raisins because DH can’t stand them. I think the ginger was a little too strong too. I did have to put a foil tent over it about halfway through.
I will make this again without the lime and with less or no ginger.
I am planning to make this tonight. I am considering subbing in chocolate chips instead of the raisins, but I can’t decide!! Any thoughts?
I’d go with the raisins if I were you, I think they complemented the flavor profile of the cake better. But I always support eating chocolate chips out of hand, so it’s no loss.
I wouldn’t do chocolate chips, either. I left out the raisins but added coconut. I thought about adding macadamia nuts to keep up the tropical theme but I’d already subbed in strawberries for part of the mango (my mango was only a cup) and didn’t want to totally change the recipe.
I’d skip the raisins if necessary, but can’t see chocolate chips in this one, either.
I used chocolate chips instead of the raisins. But then I also used curry instead of ginger. It worked out (and tastes) great.
I used chopped walnuts instead of raisins. My family won’t eat a cooked raisin for anything! It worked out great though and was a yummy sub.
lauryn– i subbed a bit of chopped up candied ginger for the raisins. not the full amount though (thought that would be way overpowering)…just a few nice pieces chopped up. was good, and complimented the spices in the batter.
I just made mine. I forgot the lime so used lemon, I subbed some chopped macadamia nuts for the raisins, and I made them into muffins and topped them with a little struesel. They were good!
One thing that… I dont’ know… I thought was a little off-putting, was the stringiness of the mango and how after you take a bite, it looks like little hairs are sticking out. It didn’t stop me from eating them, but still, it gave me pause. I shared them with neighbors and felt I needed to give an explanation about that.
I’m too busy to make the mango bread this week. I have to miss another round. I can’t wait to see how it turns out though. I’m still on the fence about this recipe. I can’t get over the though of stringy mango…eek.
If I were making it, I’d use dried cherries instead of raisins. Cherry and mango are actually super yum together.
Bria, My grocery store sells frozen mango chunks (in freezer case with other frozen fruit). I didn’t realize until after I had bought fresh mango early to ripen. It might be easier to use that then fresh, anyhow – no cutting – and in a bread, might not matter if they’re frozen instead of fresh.
I just pulled my mango mufffins out of the oven. I was going to make half or 1/3 of the recipe but my mangoes, when cut up made exactly 2 cups. I used 1 cup of whole wheat flour, lemon zest, and chopped pecans instead of the raisins.
My muffins were done in 22 minutes, any longer and I would have burnt them. They were perfectly brown and golden.
I used some leftover lime buttercream (added more lime juice and a little milk to make it pourable) and drizzled that over half of them.
Delicious breakfast!
oh, and when I made this last year I subbed mango/peach unsweetened applesauce for half of the oil.
Yummy breakfast!
Bread is in oven now. Forgot the lime zest! (not a big fan of lime anyway). Dorie’s mangoes must be ginormous…I bought one good-sized one and got just over a cup. Which is okay…still undecided about whether I like mango! (My first time using it.) Bread is looking good, though. I used three of my mini (3-cup) bundt pans – would normally have used two, but you all helpfully said your pans were overflowing…and my breads are definitely cresting over the top. Great to have this advance info, so thanks!
Audrey
I just made this and it was really good! I halved the amounts of spices and didn’t think it was too overpowering.
Mine was completely done in one hour of baking. Thank God I checked it. Another half hour as Dorie suggests and it would have been concrete.
I made mine today…just to chime in on other comments when compared to my experience:
-1.5 mangoes is what I needed to get 2 cups
-After 60 min I took a peek and the top of mine was brown..and it had overflowed onto the sheet a bit
-Completely baked in about 70-75 min
Rather uneven/crumbly on the top b/c it became so brown and ‘done’..but I think it’s ok overall. It’s not burned by any means…but it’s not the prettiest bread you’ll ever see!
I took advantage of the overflow baked bread and picked at that–from what I can tell it’s going to taste great!
I just made mine using the smaller mexican mangoes. I needed 2 mangoes to get 2 cups of fruit. I also rehydrated my raisins in rum (yes, I’m a lush and believe everything is better with alcohol! :) ).
I made this in 3 small loaf pans. I probably could have divided it into 4 pans, but this worked ok.
I did leave out the lime zest (by mistake, since I’d already zested the lime, and then just forgot) and I left out the ginger because I’m out of ground. Argh.
They cooked for 50 minutes in the mini pans and are cooling now. They look and smell great. I can’t wait to see what they taste like.
Karen, you’re not a lush… you’re just my kinda baking pal!!!
Well, darn I only bought 1 mango the other day, prior to reviewing the recipe so now I need to go back for another. I’m thinking that those of you who have stringy texture in your mango’s might have over ripe fruit? Any thoughts on that? Annoying either way. Really appreciate the thoughts on the spices, but the most surprising part that makes me giggle is the lack of comments on the raisins…. I’ve been scrolling for the raisin haters to chime in and and and I’m so disappointed by their absence. he he he Don’t worry, I like them. Go figure. I’ll let you know how it turns out.
AmyRuth
AmyRuth,
Hey, I’m a member of the raisin haters club. I left them out and didn’t even sub anything in to replace them. I’m just not a fan of dried fruit. (Other than those weird chewy apples, for some reason I like those)
Jennifer
I’m a raisin hater too! I left them out and didn’t substitute anything. :)
Yes, if the mangos are stringy they are over ripe. I used coconut instead of raisins and love the bread. The bread seemed a bit dry when it came out of the oven, so when it cooled I put it in a plastic bag and tasted the next day, very moist.
I made mine on Friday! Turned out great, I needed 2 large sized mango’s to get two cups! I didn’t add the zest bc we aren’t fans of it in our household! It took about an hour and 10 minutes. It’s SO yummy. I love the flavor the spices bring out. I also didn’t use raisins, because I forgot to put them in!
Hi,
For those of us who might like info on cutting up a mango, here is a link to a fellow Missouri blogger who has a post offering 3 ways to deal with a mango.
That was a great link! I actually cut my mango correctly :) DH will love the Mango Slaw and Mango Salsa recipes.
I’m using a different fruit for the bread and I’m making it now…can’t wait for the results!!!!
I definitely could have used that link yesterday! Oh well, it all worked out.
After seeing Caitlin’s comment, I made muffins too. I made the whole recipe which gave me about 24 but I probably could have filled them a little more and had less. 25 minutes (per Caitlin) and they were perfect.
I also only used 1 teaspoon of ginger to help cut down the overpowering taste. You can definitely still taste it, but you can also taste the mango. I don’t think the raisins are necessary.
This is really good bread! I too used Mexican mangoes (or mangos??) and it took 3 of them to give me a good 2 C. I diced them in kinda big chunks too, so they woudln’t get lost in the bread.
I only used 1/2 tsp each of the cinnamon and ginger (not a huge fan of spiced breads), used the zest of the whole lime and omitted the raisins.
Mine baked probably 1 hr 40ish minutes? I made it in the afternnon and we ate some after dinner, it was really good and moist. Today it is even more moist having sat wrapped up.
Whew,
Jennifer, thank you so much for chiming in about your alienation of affection for raisins. I was beginning to feel lonely. You are too funny. Can’t wait to read about your mango bread. ha ha
AmyRuth
I made the whole recipe and it gave me 23 muffins. They only took about 19 minutes to bake. It took about 1 1/2 fair-sized mangoes to make 2 cups diced mango.
Can’t wait to have some for breakfast!
Darn it! I was so excited about this bread… but couldn’t find a good mango in Italy. Canned pineapple was my substitute and was still good. I think the batter is a good starter. Love the idea of muffins like several of you did.
Tuesdays with Dorie 
I have to know – how do you choose a RIPE mango? I’m so bad at it!
I did a search and there are a lot of suggestions out there, but this blog provides one of the better suggestions: http://coconutlime.blogspot.com/2007/07/how-to-choose-mango.html
Whatever you follow, if you need it right away then choose a softer mango. Obviously it shouldn’t be too soft. The color doesn’t really matter because some mangos are ready when they’re still green (at least from my experience.
Hmm.. I’m not great at it either, and tend to buy them and let them sit for several days, usually til they feel fairly soft and start to get a little “wrinkly,” which may actually mean they are OVER ripe, but I think that would be fine for bread.
I’ve actually already made this and my mango was not too big so I ended up with less than what the recipe called for, so next time I’d buy two mangoes, just to be safe.
I used Alton Brown’s method to cut the mango and only got 1 cup of mango. I just made the half recipe in a smaller loaf pan. I did have to tent the cake and the center was still not quite done… but I loved the texture of the cake!
As for mango ripeness, I think mine was overly ripe. I just buy a nice looking mango that’s even and pretty colored and let it ripen on the counter. Mine went past it’s prime and came a little soft after baking, so I’d recommend a little bit greener mango.
Mine is in the oven right now and smells divine! I used ataulfo mango from Sunflower Farmers Market. They are smaller than standard mangoes and it took four of them for me to get 2 cups as the recipe requires.
This is how to pick a ripe mango…
Press gently on mangoes to make sure they yield a little to pressure if you want ripe mangoes and will eat them soon.
Some varieties, such as Keitt mangoes, never change color, so rely more heavily on softness to indicate ripeness.
A few black spots on the skin are typical of ripe mangoes.
Put mangoes in a paper bag to ripen at room temperature; store ripe mangoes in the refrigerator.
Can’t wait to taste it!
I made mine last weekend. One mango equaled about 1 cup diced, so I halved the rest of the ingredients and baked the loaves in 2 mini loaf pans. A mango is ripe when there is little to no green color and it gives slightly when gently pressed.
As Dorie suggested, it is much better the second day, although it was good the first day, too.
I noticed the same thing when I cut up my mango. Thankfully I bought two. I used almost all of both mangos, but I cut back just a small handful because the dough was looking weighted down. Turned out ok, although the bread did start to bulge over the lip of my pan.
I actually made this yesterday (can you believe, I’m a whole week ahead…there must be snowballs in hell). Did anyone else notice that the mango flavor was pretty much lost in the spices? I didn’t even put the ginger in (sorry, not a fan) and all I could taste was a moist cinnamon quick bread. If I really concentrate when I hit a piece of mango I think I can almost taste it, but it really doesn’t come through. Still tastes great though!
Aimee,
I lowered the amount of ginger and thought it predominately tasted like cinnamon. Of course, my mango only yielded about a cup, so I added in strawberries and coconut, so it really tasted like coconut-cinnamon bread and I really need to make it again, following the recipe. I did really like the texture and taste, it just didn’t scream “mango!”
Jennifer
It still tasted good, but it just seemed like a really moist cinnamon bread.
The strawberries and coconut sounds good! I’ll have to give that a try.
I actually wish I had backed off a bit on the ginger, but I think if you like gingerbread cookies, then the recipe combines those flavors well with the mango.
I’m just not a fan of ginger. When people talk about it in general it sounds good to me, but when I finally put something in my mouth that has ginger, I’m just disappointed. I wish I liked it because it seems like something I should like…I know, I’m weird.
Maybe the ginger would bring out the mango? I don’t know. But then I would have to taste ginger :)
Mine baked today. I’m letting it “ripen” overnight. Whenever I make something like this, I worry about it being underdone in the center. I’ll let you know!
Did anyone else have batter over flowing in the oven? As I filled the loaf pan my brain observed, as if in 3rd person, that the pan was ridiculously full and would overflow. Oddly I did nothing about it when I had the chance and proceeded to pop it in the oven. Sure enough batter dripped out all over the place. I was using the 8 1/2 x 4 1/2 size pan the recipe calls for, but I should have used the larger pan that I have.
I also needed 2 mangos to get 2 cups of chopped fruit. I loved this bread! I loved it so much that I delivered slices to friends today because I was having a hard time restraining myself from eating it all!
I thought it might overflow, but thankfully it didn’t. It just hung over the lip of the pan quite a bit. The only time I ever had that happen was with a recipe from Rose Levy Beranbaum’s Bread Bible. Bread batter and apples everywhere…it wasn’t pretty.
I thought there was slightly too much ginger in this recipe. My mom claims there was too much lime. My dad thinks it was fine.
Did anyone know we have a national Mango board? Who knew? Mango.org.
Looking at that site, I realized I had an Ataulfo mango (it was given to me). I think they are a bit smaller than the typical varieties – I know I didn’t get a cup and a half out of that mango, but such is life!
I made a couple changes – added curry powder in place of the ginger (cause my ginger was RANK) and added chocolate chips in place of the raisins. The batter was a bit dry – but Dorie says it should be. And she’s right about this too – I enjoyed it so much more the next day! Toasted with some homemade butter – yum!
Oh – and if I do it again, I’d bump the curry up to 2t.
Thanks for all the comments so far. I bought my mango today and planned on making it tomorrow. Funny thing is that I was contemplating buying 2 mangos but didn’t :-P I think I will run out and get another to be safe. I love mangos so it definitely won’t go to waste :)
i am super excited to bake this!
I made this last weekend and it was really delicious! I had to use 2 mangos to get to 2 cups. I had never had mango before but now I’m definitely a fan!
I also got about one cup from one mango. I made half a recipe and baked it in two mini-loaf pans for 45-50 minutes. They are very brown but not over brown and they’re baked through. I just had a taste, but so far it’s tasty! I didn’t have any lime zest, but I think it would be good with the zest.
Has anyone tried this as muffins? How many regular-sized muffins did you get?
I’m going into town tomorrow and will buy 2 mangos then. Thanks for the comments, everyone!
I got 6 regular muffins and 8 mini muffins out of half the recipe, so that’s roughly 2 dozen regular muffins for the whole recipe (my tin may be on the smaller side).
I got 2 cups out of my one mango. I chose different pan sizes without doing any volume calculations (hard to believe, I know). I filled them pretty full (too lazy to grease another mini pan) which was a mistake because they overflowed a lot and I had to trim a bunch just to get them out of the pans. I guess I’d say, don’t fill more than 2/3 full.
My husband really loved this bread.
Wow. That must have been a giant mango! :)
Aimee, I agree! I thought there was a little too much spice. I still enjoyed the bread, though.
Oh, I definitely enjoyed it. It’s gone and it didn’t leave the house :)
Muffins? Dang – I’m on it. Tonight, there shall be mango muffins. Let y’all know how it goes.
Now it’s going to be hard to decide! Maybe I’ll make a loaf and then a few mini muffins. :)
Mine is is in the oven now, and it smells so good! Mangoes are out of season here, so I am using the tinned variety, and I have substituted lemon for lime (suing what I had). My tin was very full as well, but the bread just domed rather than overflowed. This recipe is getting some great reviews here and on other blogs, so here’s hoping it tastes as good as it smells!
I made this last night. I had to use two mangoes, one very ripe and one that was not so ripe. I think just ripe mangoes is where you want them. I really enjoyed the bread but I think I might cut down on the ginger slightly when I make it next time. If I have time, I am going to make another loaf before Tuesday and try to lighten it up some. I loved it so much I ate too much.
Oh, it also took the entire 1.5 hours for the loaf.
Well my mango only yielded a cup as well, so instead of running out and buying another, I used the two overripe bananas sitting on my counter to make up the other up. I also reduced the ginger and increased the cinnamon by 1/2 tsp. Oh, and instead of lime zest which I didn’t have, I used some orange zest I had in the freezer. So this bread is going to be quite different, but also quite tropical I think :)
Oh, and I reserved a little bit of the batter to make a small set of mini muffins. At the last minute I decided to add some chopped dried strawberries to the mini muffins, so we will see how those do! I’m going to wait to bake those until after the loaf is done which is in the oven right now :)
Oh one more thing – I’m not really moticing the lime zest in the finished bread. Does anyone else feel differently?
I had originally thought to use the zest of one whole lime but thought better of it. Now I’m wondering if I should have just gone ahead and thrown it all in.
I ended up using orange zest and didn’t detect that either, so I’m guessing the lime flavor is very subtle as well.
I made mine a few weeks ago and loved it! I used two full mangos. This was a keeper!
Well I have decided to go out and buy two mangos and make this a second time. It’s good and all, but I only baked mine for 80 minutes and it was still overdone. Plus I think my bananas overpowered the mango flavor.
Was it just me, or did anyone else get a weird “there’s hair in my baked goods” type feeling from the strings in the mango? LOL!
The flavor was good, but I want to try again with just mango.
Thanks! I’ll be the strange woman pressing and sniffing all the mangoes (is that how you spell it?) at the Giant this weekend!
Also, did anyone else notice how funny the word “mango” looks after writing/reading it about a hundred times?
Just made the muffin version. A standard muffin tin, and a third of the recipe. I made 6 muffins, but you should probably go with 7 – mine overflowed a bit. Stick with filling halfway, and you should be fine. They were done in 25 minutes or so, but I did cover with foil just in case during the last 5 minutes.
Just put mine in the oven. I understand the stringy mango concern. Mine was all strings! Eeks! I’m no mango expert, so I hope it’s not like eating bread with hair in it! :) My mango only yielded one cup, so I too halved the recipe. The batter smelled (and tasted) delicious, so I can’t wait for it to be done!
Any thoughts on trying this with dried mango?
Ellen – you might want to try rehydrating the mango – I got a lot of moisture from my mango, and I’m afraid your batter won’t be moist enough. It was *very* dry before adding the fresh mango.
It isn’t mango season where I live at the moment.. any ideas of substitutes or should I give this a miss?
Hi Bria, I successfully used tinned mangoes.
I still have some mango in the fridge and will use that, also I’ll probably make half the recipe.
Oh, I forgot to mention that I added half a cup or so of chopped pecans. To me it just seemed to need it – I couldn’t see adding raisins and not nuts! I like the texture that they lend to this bread.
As for a sub, Bria, you might be able to use canned pineapple tidbits. The mango is pretty wet, so I’d think you’d need a fairly soft fruit that’s got a fair bit of moisture. Apple cooked with some brown sugar might also be good.
It took 3 mangoes to get not quite 2 cups of diced mangoes. I’m not sure if I had small mangoes or if my mango splitter cut too much out. The riper mango was more difficult to work with then the barely ripe ones were. I think firmer is better for this bread.
I don’t know if I used super strength lime or what, but the lime was so overpowering. I did leave out the raisins because DH can’t stand them. I think the ginger was a little too strong too. I did have to put a foil tent over it about halfway through.
I will make this again without the lime and with less or no ginger.
I am planning to make this tonight. I am considering subbing in chocolate chips instead of the raisins, but I can’t decide!! Any thoughts?
I’d go with the raisins if I were you, I think they complemented the flavor profile of the cake better. But I always support eating chocolate chips out of hand, so it’s no loss.
I wouldn’t do chocolate chips, either. I left out the raisins but added coconut. I thought about adding macadamia nuts to keep up the tropical theme but I’d already subbed in strawberries for part of the mango (my mango was only a cup) and didn’t want to totally change the recipe.
I’d skip the raisins if necessary, but can’t see chocolate chips in this one, either.
I used chocolate chips instead of the raisins. But then I also used curry instead of ginger. It worked out (and tastes) great.
I used chopped walnuts instead of raisins. My family won’t eat a cooked raisin for anything! It worked out great though and was a yummy sub.
lauryn– i subbed a bit of chopped up candied ginger for the raisins. not the full amount though (thought that would be way overpowering)…just a few nice pieces chopped up. was good, and complimented the spices in the batter.
I just made mine. I forgot the lime so used lemon, I subbed some chopped macadamia nuts for the raisins, and I made them into muffins and topped them with a little struesel. They were good!
One thing that… I dont’ know… I thought was a little off-putting, was the stringiness of the mango and how after you take a bite, it looks like little hairs are sticking out. It didn’t stop me from eating them, but still, it gave me pause. I shared them with neighbors and felt I needed to give an explanation about that.
I’m too busy to make the mango bread this week. I have to miss another round. I can’t wait to see how it turns out though. I’m still on the fence about this recipe. I can’t get over the though of stringy mango…eek.
If I were making it, I’d use dried cherries instead of raisins. Cherry and mango are actually super yum together.
Bria, My grocery store sells frozen mango chunks (in freezer case with other frozen fruit). I didn’t realize until after I had bought fresh mango early to ripen. It might be easier to use that then fresh, anyhow – no cutting – and in a bread, might not matter if they’re frozen instead of fresh.
I just pulled my mango mufffins out of the oven. I was going to make half or 1/3 of the recipe but my mangoes, when cut up made exactly 2 cups. I used 1 cup of whole wheat flour, lemon zest, and chopped pecans instead of the raisins.
My muffins were done in 22 minutes, any longer and I would have burnt them. They were perfectly brown and golden.
I used some leftover lime buttercream (added more lime juice and a little milk to make it pourable) and drizzled that over half of them.
Delicious breakfast!
oh, and when I made this last year I subbed mango/peach unsweetened applesauce for half of the oil.
Yummy breakfast!
Bread is in oven now. Forgot the lime zest! (not a big fan of lime anyway). Dorie’s mangoes must be ginormous…I bought one good-sized one and got just over a cup. Which is okay…still undecided about whether I like mango! (My first time using it.) Bread is looking good, though. I used three of my mini (3-cup) bundt pans – would normally have used two, but you all helpfully said your pans were overflowing…and my breads are definitely cresting over the top. Great to have this advance info, so thanks!
Audrey
I just made this and it was really good! I halved the amounts of spices and didn’t think it was too overpowering.
Mine was completely done in one hour of baking. Thank God I checked it. Another half hour as Dorie suggests and it would have been concrete.
I made mine today…just to chime in on other comments when compared to my experience:
-1.5 mangoes is what I needed to get 2 cups
-After 60 min I took a peek and the top of mine was brown..and it had overflowed onto the sheet a bit
-Completely baked in about 70-75 min
Rather uneven/crumbly on the top b/c it became so brown and ‘done’..but I think it’s ok overall. It’s not burned by any means…but it’s not the prettiest bread you’ll ever see!
I took advantage of the overflow baked bread and picked at that–from what I can tell it’s going to taste great!
I just made mine using the smaller mexican mangoes. I needed 2 mangoes to get 2 cups of fruit. I also rehydrated my raisins in rum (yes, I’m a lush and believe everything is better with alcohol! :) ).
I made this in 3 small loaf pans. I probably could have divided it into 4 pans, but this worked ok.
I did leave out the lime zest (by mistake, since I’d already zested the lime, and then just forgot) and I left out the ginger because I’m out of ground. Argh.
They cooked for 50 minutes in the mini pans and are cooling now. They look and smell great. I can’t wait to see what they taste like.
Karen, you’re not a lush… you’re just my kinda baking pal!!!
Well, darn I only bought 1 mango the other day, prior to reviewing the recipe so now I need to go back for another. I’m thinking that those of you who have stringy texture in your mango’s might have over ripe fruit? Any thoughts on that? Annoying either way. Really appreciate the thoughts on the spices, but the most surprising part that makes me giggle is the lack of comments on the raisins…. I’ve been scrolling for the raisin haters to chime in and and and I’m so disappointed by their absence. he he he Don’t worry, I like them. Go figure. I’ll let you know how it turns out.
AmyRuth
AmyRuth,
Hey, I’m a member of the raisin haters club. I left them out and didn’t even sub anything in to replace them. I’m just not a fan of dried fruit. (Other than those weird chewy apples, for some reason I like those)
Jennifer
I’m a raisin hater too! I left them out and didn’t substitute anything. :)
Yes, if the mangos are stringy they are over ripe. I used coconut instead of raisins and love the bread. The bread seemed a bit dry when it came out of the oven, so when it cooled I put it in a plastic bag and tasted the next day, very moist.
I made mine on Friday! Turned out great, I needed 2 large sized mango’s to get two cups! I didn’t add the zest bc we aren’t fans of it in our household! It took about an hour and 10 minutes. It’s SO yummy. I love the flavor the spices bring out. I also didn’t use raisins, because I forgot to put them in!
Hi,
For those of us who might like info on cutting up a mango, here is a link to a fellow Missouri blogger who has a post offering 3 ways to deal with a mango.
Go to It!!! :-) Have fun reading.
http://www.in-homeculinaryclasses.blogspot.com/
AmyRuth
That was a great link! I actually cut my mango correctly :) DH will love the Mango Slaw and Mango Salsa recipes.
I’m using a different fruit for the bread and I’m making it now…can’t wait for the results!!!!
I definitely could have used that link yesterday! Oh well, it all worked out.
After seeing Caitlin’s comment, I made muffins too. I made the whole recipe which gave me about 24 but I probably could have filled them a little more and had less. 25 minutes (per Caitlin) and they were perfect.
I also only used 1 teaspoon of ginger to help cut down the overpowering taste. You can definitely still taste it, but you can also taste the mango. I don’t think the raisins are necessary.
This is really good bread! I too used Mexican mangoes (or mangos??) and it took 3 of them to give me a good 2 C. I diced them in kinda big chunks too, so they woudln’t get lost in the bread.
I only used 1/2 tsp each of the cinnamon and ginger (not a huge fan of spiced breads), used the zest of the whole lime and omitted the raisins.
Mine baked probably 1 hr 40ish minutes? I made it in the afternnon and we ate some after dinner, it was really good and moist. Today it is even more moist having sat wrapped up.
Whew,
Jennifer, thank you so much for chiming in about your alienation of affection for raisins. I was beginning to feel lonely. You are too funny. Can’t wait to read about your mango bread. ha ha
AmyRuth
I made the whole recipe and it gave me 23 muffins. They only took about 19 minutes to bake. It took about 1 1/2 fair-sized mangoes to make 2 cups diced mango.
Can’t wait to have some for breakfast!
Darn it! I was so excited about this bread… but couldn’t find a good mango in Italy. Canned pineapple was my substitute and was still good. I think the batter is a good starter. Love the idea of muffins like several of you did.
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