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Reviewed: Jun. 5, 2008

Didn't taste much like mango to me but it was really good regardless. I reduced the sugar to 3/4 or less cup as the mangos I used were very sweet. I only added 1 tsp orange zest and was glad as that seem to overpower the taste a little. I forgot to put the cranberries so I poked a few on top before baking and covered with dough so they wouldn't burn. I left out the walnuts.

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Zoraida

	Cooking Level: Intermediate Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands
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Reviewed: Dec. 6, 2007

I altered this recipe considerably to make it semi-healthy, and it turned out quite yummy. I used the same above ingredients & measurements with the following exceptions: I split the 2 1/2 cups all-purpose flour with half (1 1/4 cup)whole wheat and half all-purpose flour; I substituted the sugar, orange zest and mango with: two mashed bananas, a 1/8 cup splenda, 1/2 cup unsweetened applesauce, 1/4 cup orange juice; I also added 1/4 cup semi-sweet mini chocolate chips.

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Sam


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Reviewed: Nov. 26, 2007

Very delisiouso! I used organic sugar. Instead of using all whole wheat, I substituted about 1/2 cup flax meal. I thawed frozen mangos and pureed in the food processor. A quick way is to food process the mangos, then the cranberries, then the walnuts to get them ready. I did not use 1 tsp. salt - that's way too much. Cut it down to 1/2 tsp. salt. I used Olive Oil instead of Canola. The top comes out crunchy. It's very good. I also doubled it and made muffins. I got two medium loafs, one large, and 12 medium muffins by doubling it. I gave them away as gifts. I brought this to church and everyone loved it. Thanks!

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Aimee's Technique

	Cooking Level: Intermediate
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Reviewed: Oct. 10, 2007

very yummy! i doubled the recipe and it worked great-i will forsure make this again!

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Reviewer:

jen

	Cooking Level: Intermediate Home Town: Thunder Bay, Ontario, Canada Living In: Winnipeg, Manitoba, Canada
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Reviewed: Aug. 15, 2007

perfect mix of sweet and tart! I will make again.

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betty

	Cooking Level: Intermediate Home Town: Metuchen, New Jersey, USA Living In: Oceanside, California, USA
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Reviewed: Dec. 28, 2006

I made this with pecans and all-purpose flour and it was great! Mine came out with just the right texture and moisture level. I love the tartness of the cranberries. I plan on making this again.

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FLORIDAMOM3

	Cooking Level: Beginning
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Reviewed: Nov. 9, 2006

Very moist and delicious. Costco had sliced mango on sale - short expiration date - and I pureed in the food processor. Also chopped the fresh cranberries in the processor, as well as the walnuts. The bread has a tangy/sweet taste and makes a great breakfast treat. Will definitely make again; thanks for the recipe!

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BJOHNSONB


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Reviewed: Aug. 23, 2006

8/23/06 Update: My first rating yesterday was 4 stars, but overnight the bread became delicious and flavorful and even more moist and tender. My Mom insisted I go back in & rate it 5 stars! FIRST REVIEW 8-22-06: I didn't have cranberries but used raspberries with good results. I cut the sugar to 3/4 cup & because I only had 3/4 cup mango puree, I increased the oil to 1/3 cup; decreased the baking powder by 1 teaspoon, and added 1/2 teaspoon vanilla & a couple dashes cinnamon. EVEDDER is right--the mango is very subtle; it makes a moist loaf with a nice texture, not a whole lot of flavor though. Still a nice recipe that I will make again--thanks Sue.

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jun. 30, 2004

This bread turned out great. But the mango flavor was very subtle.

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Reviewer:

EVEDDER


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