Reviewed: May 12, 2012

This bread tastes pretty good although not as "tropical" as I expected. I found the Mangos to be a pain to cut up but that is just me. very moist, would probably do it as more of a coffee cake in a 8x8 next time maybe with some kind for icing.... bread bakes up darker than I expected so I thought it was done, toothpick came out clean, took it out and realised it wasn't done and had to put it back in. would make again if a few mangos fell into my lap like they did this week but wouldn't go out buying mangos to make this.

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: May 11, 2012

I omitted the vegetable oil, raisins, walnuts, and coconut. I didn't have the vegetable oil on hand and was not keen substituting for something else i.e. canola oil. It was cooked for a little over 40 minutes. It was brown on the top and toothpick test came clean. The result : smooth, moist, and yummy mango bread. One caveat, we couldn't taste the mango. So I might experiment by either (1) subsitute vanilla extract with a mango extract if there is such a thing (2) put more mangoes. But overall great recipe to work with and serves its purpose. Will definitely bake again.

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Reviewer:

nchung748

Reviewed: Apr. 22, 2012

Very tasty! The bread falls apart easily, and while I"m told that happens to the majority of fruit breads, I've also been told (have yet to try) that greek yogurt should thicken it up just enough to hold together better! Will be trying this again!

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Reviewer:

ladyzbyrd

Reviewed: Apr. 13, 2012

Wonderful flavor......I didnt add the raisins, coconut or walnuts,but chopped strawberries instead...yummy

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Reviewer:

michelle

Cooking Level: Expert

Reviewed: Mar. 16, 2012

I LOVED this! I used whole wheat pastry flour, unsweetened applesauce for the fat, and cut down on the sugar because all I had on hand was sweetened coconut. It was so moist it was like cake!

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Reviewer:

archie8kitty

Reviewed: Jan. 19, 2012

Added Cannabutter instead, of regular butter. Excellent recipe.

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Reviewer:

acceler

Reviewed: Oct. 4, 2011

Delicious recipe, but I did make some changes that may have changed the taste. I cut sugar down by 1/4, and sub'd 1/3 cup of oil for apple sauce. Instead of raisins and nuts (I had none) I used 1 cup combined of chopped dried mango/apricots soaked in rum, and added 1/2 tsp of cardamon and 1/2 tsp ginger. I messed up trying to follow other reviews and accidentally added 3 tsp baking powder/1 tsp baking soda, so cake rose very nicely, but perhaps was slightly salty (but only because I knew). Apricots were perfect addition since they added the zip that is in fresh mangoes, but seems to be lost when it is baked. Can't wait for next mango season to make this some more!

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Reviewer:

Clare

Cooking Level: Intermediate

Reviewed: Aug. 26, 2011

in stead of walnuts I used Macnuts, everyone loves it I cant keep it in the house.

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Reviewer:

sherryberry

Cooking Level: Expert

Reviewed: Aug. 2, 2011

Super good, but you can save yourself some money on the mangos and buy peaches. There isn't a strong mango flavor. I did omit the raisins (dislike), coconut & walnuts (didn't have). I also added PB chips. Delish!

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