Reviewed: Feb. 17, 2012

Awesome recipe! I put mine into a 9x13 cake pan and baked it for 45minuts. I also added 1/3cup coconut, 1/4oil + 3/4 sugar free apple sauce, 3/4 cup of sugar, and 1 cup of pineapple and only 1tsp cinnamon....it was yummy!!! I was able to really cut down on the sugar because I used very ripe mangos that were extra sweet because of thier ripeness...next time I will only use 1/2 sugar =) Thank you again for posting the recipe, will be making it again

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maritza

Reviewed: Nov. 13, 2011

Very tasty! This was one of the easiest breads I have ever made. I used canned mangoes, since good fresh ones are hard to find where I live. I am sharing this easy recipe with my husbands Tongan family!

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Suzy-Q

Reviewed: Oct. 19, 2011

This was pretty good and extremely easy to make. I only made half the recipe as a trial. I used prechopped frozen mangoes for ease of preparation. I followed other reviewers' suggestions and halved the amount of cinnamon, reduced the sugar to 1/2 cup, and replaced the raisins with dried cranberries. I also replaced half the oil with 2% yogurt (3/4 the original amount). I baked at 325F in a 4x4 glass dish and it was ready in about 50 minutes. The cake was very moist and slightly dense but as everyone has already pointed out, the mango flavor is quite mild. I will probably try again with other fruits and will look for a spice that is more complementary.

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cookingdoc

Reviewed: Aug. 20, 2011

I also made some changes. I added fresh pineapple and coconut. I wish I had read reviews first and not added as much cinnimon. I took it to a potluck and it was the hit. I will definitley make it again, but next time will try it in muffins as the bread was very moist and falls apart.

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Tammi

Reviewed: Jul. 21, 2011

This was a very good and nicely textured bread, but I felt that the cinnamon overpowered the mango flavor a bit. I might try it again with no cinnamon and maybe replace some of the oil with mango purée to add to the mango flavor.

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Mae

Reviewed: Jun. 10, 2011

Wonderful recipe and highly flexible. I only had one mango so I threw in 2 dark bananas and an old peach. Other than that, I followed the recipe exactly. The batter yielded a dozen muffins and a modest loaf. They are excellent; light, just the right sweetness with a wonderfully fruity flavor. This is now my standard recipe when my fruit is no longer fit to be eaten fresh. Thank you for sharing!

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Deb the Bee

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Reviewed: Apr. 17, 2011

This bread was great. Just the right amount of moisture and sweetness. Baked it for 40 minutes. Easy to make, and would definitely recommend to a friend. Can also substitute the mangoes/raisins for anything you wish - going to try it with bananas/nuts next time. Thanks for recipe!

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DaveTheCook

Reviewed: Apr. 2, 2011

Very easy and delicious recipe!! I love how it stays moist. Definitely something I will make again.

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Kjudene66

Reviewed: Mar. 28, 2011

This bread is FANTASTIC. It was so simple to make and tastes amazing! My family had bought a carton of mangoes yesterday but they weren't very good (many overripe and not very sweet), but they still worked excellently in this bread. I used only 1/4 cup sunflower oil and 1/2 cup unsweetened applesauce with great results, and I made one loaf plain and the other with raisins. Will definitely make again!

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day-hee

Reviewed: Mar. 28, 2011

The bread was moist and tasted good but I wished it had more of the delicious flavor of the mango. It could have been peach bread. I love mangoes and since they are fairly expensive I think I would rather save them for something else. I had a similar reaction to strawberry bread, the cooked version can't compete with the fresh.

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