I was intrigued when I first found out that Fresh Mango Bread was the TWD (Tuesdays with Dorie) recipe for this week. I’ve made many banana, apple, cranberry, blueberry, carrot and even a zucchini bread, but mangos in a loaf never crossed my mind.
When I read the recipe, I suspected that the subtle flavor of one diced mango would not be very prominent in the bread, so I looked for ways to make it more mango-ey. And as my family already knows, in true Dragana fashion, I just had to put my twist to it: the raisins had to go – they’re way too pedestrian! What I found were delicious, sweet and intensely flavored dried mango pieces. To 1/2 cup of chopped dried mango, I added just enough rum to cover them. Later, I added 3 tablespoons of the soaking rum to the batter (I’m never in favor of discarding good liquor!). I reduced both the sugar to 3/4 cup and the ginger to 1 teaspoon – after all, it’s all about the mangoes, right? I came away with 12 moist and tasty individual muffins.
Thanks to Kelly at Baking with the Boys for selecting this recipe. You can find the original recipe on her blog. After the TWD chocolate onslaught in April, this was a refreshing change. Topped with lightly sweetened whipped cream, diced crystallized ginger, freshly grated lime zest and a chunk of dried mango, these muffins are a winner! Just ask Carolina!