Reviewed: Aug. 15, 2010

Wow, this is one great quick bread! I followed the recipe exactly as I wanted a sweet bread. The only exceptions I made was using whole wheat flour. I did puree most of the mangos and chopped the rest into small bits. I also sprinkled walnuts and coconut on the top, pressing it into the batter before baking. I also added one teaspoon of fresh lemon juice as one reviewer had recommended to make it rise properly. I can see how frozen mangoes will work just as well and will continue to make this once mango season is over!

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Reviewer:

glo

Home Town: Coral Gables, Florida, USA

Reviewed: Aug. 10, 2010

this was the best mango bread our family has ever had. yummy

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Reviewer:

lucy

Reviewed: Aug. 10, 2010

This bread is very moist and the flavor is very tropical.This is a great recipe because it makes two loaves,one for us and one for sharing, I shall give the other to my son in law who loves mango. I used golden raisins in this.Delish!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 1, 2010

Loved this recipe! I'm just glad that my first baked bread experience happened to be this great tasting mango bread! It was easy to make, very straight forward instructions. In addition, instead of using walnuts I threw in some macadamia nuts. Good stuff!

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Reviewer:

Noemi Gambino

Reviewed: Jul. 29, 2010

This was a tasty disaster. Full disclosure: i didn't have enough mangos and had to add a banana.Other thing I did different was to use coconut oil instead of regular oil. Also added a little bit of baking powder. Anyway, end result was tasty but crumbly and stuck to the bottom of the pan. It was good, but not great, and since it was a mess I don't think I'll make this again.

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Reviewer:

TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

Reviewed: Jul. 25, 2010

Great recipe. I don't eat mango but I made it for my husband who does and to my surprise I loved it. My friends came over and asked for the recipe after eating some.

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Reviewer:

jasaro

Reviewed: Jul. 19, 2010

So moist and delicious!! My mom made this for us but she only used 1 cup of sugar, and it was the perfect amount of sweet. Of course the Mango we used came from our back yard and were tree ripened sweet (it makes a big difference). We are making this a regular mango season recipe!!

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Reviewer:

CAgoris

Reviewed: Jul. 18, 2010

Really good recipe! I made only one loaf and used 1/2 cup brown sugar instead of 3/4 cup white sugar. Two eggs as well, plus some ginger because I like it. My husband can't eat nuts and my daughter won't eat raisins, so I threw in some Craisins to good effect. My mango pieces stayed mixed throughout, perhaps because they were small. I will make this again, for sure.

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Reviewer:

RebeccaW

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 6, 2010

Delish! Smelled wonderful cooking, too. I chopped the mango into very small pieces and I like the texture that produced. Used shaved coconut, macadamia nuts in place of walnuts, and craisins in place of raisins. Next time (there will be a next time!) I'll sub in applesauce for half the fats, as the texture is greasy to the touch; maybe I'll use coconut oil for the fat, to keep the tropical flavors going. I would also use a bit less sugar, as it's quite sweet. Still, a good recipe as-is, and a great way to use up some mangoes when I've bought them in bulk!

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Reviewer:

JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jul. 6, 2010

This is delicious, but stuck to the bottom of the pan. I used light colored non stick bread pans, lightly greased (per the directions) with Crisco. Has anyone else had this problem? I was able to loosen the sides with a plastic knife, but the bottom stuck on both loaves. It was definitely done, the toothpick was clean, and any longer would have burnt the tops.

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