Quick breads are great because they are easy to prepare and cook. I looked around at a few different mango bread recipes and I adapted mine a bit from the ones I saw. Most of the recipes required raisins and big chunks of mango. I wanted a smoother texture so I took out the raisins and mashed the mangoes (almost like how you would mash bananas for banana bread.) The bread was easy to throw together and it came out great. I really liked how complex the flavors were. It could easily be considered a sweet, dessert bread, yet it had a savory quality that was very unique. The savory garlic, ginger, and curry tasted great with the sweet mango flavors.
This bread takes longer to cook than a lot of quick breads and I thought I had burned the exterior on mine. I should have covered it with tin foil after a while to prevent the crust from darkening so much. Fortunately, when I cut into the bread the inside was really soft with a cake-like, fluffy texture. I am very happy with how this turned out, and it has been excellent with the mango jam.
Curried Mango Bread
(Makes 1 Loaf)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup canola oil
- 1/2 cup light brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 tsp cayenne pepper
- 1 lime, zest
- 2 cups very ripe mango, peeled, stoned and mashed
- Mix the flour, baking powder, baking soda, sugar, curry powder, and salt in a large bowl.
- Mix the eggs, oil, brown sugar, garlic, ginger, chili and lime zest in another large bowl.
- Mix the dry ingredients in to the wet ingredients.
- Mix the mango into the batter.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F oven for about 85-90 minutes.