Making Mango Bread

There’s quite a few things in the agenda, so bear with me;

First things first - A Ramadhan Mubarak to all the Muslims observing the month of Ramadhan! What did you have for your first iftar? I myself just bought something from the numerous stalls lining the streets on the way home from the hospital and called it a day. Oh, and a cup of very hot tea. That always settles the stomach and prevent me from unleashing all the hunger in one sitting.

Next, I want to share with you guys an addition to my list of cooking blogs to love. This one’s called “Candid Appetite” and its written by foodie, business owner, student and food photographer Jonathan Melendez.

New York Black and White Cookies

His well-lit step-by-step photographs has me envious. That and his bright yellow KitchenAid.

And lastly, a recipe that will put banana breads in danger as the go-to fruit bread, or so I’ve read. I haven’t actually tasted it since it’s another 4 hours before I can actually eat anything, but you know what they say, longing makes the heart [or taste buds, I suppose in this case) grow fonder.

MANGO BREAD (recipe by Dorie Greenspan):

[ 3 large eggs + 3/4 cup canola oil + 2 1/2 cups all-purpose flour + 1 cup sugar + 1/2 cup light brown sugar + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon ground cinnamon + 1/2 teaspoon salt + 2 cups diced fresh mango + grated zest of 1/2 a lemon ] OPTIONAL: 1/2 teaspoon nutmeg + 3/4 cup mixed raisins, coarsely chopped + 3/4 cup cashews, coarsely chopped.

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

In a small bowl, whisk together the eggs and oil.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients over the dry, and using a spatula, mix until well blended.

The dough will be very thick, but as Dorie says, “persevere, it will come together.”

Stir in the chopped mango, raisins, cashews (if using) and lemon zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean.

If the bread is getting too brown on top, cover it loosely with a tinfoil tent.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

MANGO BREAD (recipe by Dorie Greenspan):

[3 large eggs + 3/4 cup canola oil + 2 1/2 cups all-purpose flour + 1 cup sugar + 1/2 cup light brown sugar + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon ground cinnamon + 1/2 teaspoon salt + 2 cups diced fresh mango + grated zest of 1/2 a lemon]OPTIONAL: 1/2 teaspoon nutmeg + 3/4 cup mixed raisins, coarsely chopped + 3/4 cup cashews, coarsely chopped.

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

In a small bowl, whisk together the eggs and oil.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.

Pour the wet ingredients over the dry, and using a spatula, mix until well blended.

Stir in the chopped mango, raisins, cashews (if using) and lemon zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean.

If the bread is getting too brown on top, cover it loosely with a tinfoil tent.

Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.