{twd} Fresh Mango Bread

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Mangoes are my nemesis. Not in the eating department–I love them, especially with lime and chili powder. It’s the cutting and prepping that get me. I tend to get injured. I know in my head all the different techniques out there. The cutting off the sides and then scoring the mango into the size and shape you want, etc. The cutting off the bottom and then using serrated peeler to take off the skin. I even bought a mango splitter.

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This week’s Tuesdays with Dorie recipe, Fresh Mango Bread, required one mango cubed to yield 2 cups. I was so hoping my mango would yield two cups so I wouldn’t have to face the second mango. I was doubtful, my mango was not large. And yes, I was right. My mango only gave me a little over one cup.  I had to deal with a second mango.

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Wrangling mangoes was worth it! Yum. The mango bread was delicious. In addition to the mangoes, the bread {and it’s bread in the sense that banana bread is bread} is spiced with ginger and flavored with lime zest. I added lime oil to boost the lime flavor.

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The bread was delicious on its own, but it was also delicious with mango slices and ice cream. I did not make a special flavor this week. I did think about making ginger ice cream or mango frozen yogurt. My freezer is a bit full of ice cream right now. Even though I tend to make only half-recipes, that’s still a pint (plus more if there are a lot of mix-ins). I used leftover Crème Fraîche Ice Cream.

Thank you to Kelly of Baking with the Boys for choosing Fresh Mango Bread as we bake our way through Dorie Greenspan’s Baking…From My Home to Yours. This is one of the recipes I’ve been wanting to bake. If you want the recipe, please visit Kelly’s blog. 

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