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Oh my, I'm in a real quandary here as to stars. First let me say that the flavor is really phenomenal. I used 1 cup in total of Splenda and had to skip the nuts because I couldn't get them here. The rest was by the book. While I would make this again in a heartbeat I would use just 1 cup of the fresh mango. I baked the loaf for 1 hr 10 mins and the toothpick came out clean as a whistle but the abundance of juicy mango made a very wet bread. It's so wet that I'm afraid that what isn't used by tonight will be lost because by tomorrow it will soggy. My mango's were just at the peek of ripeness and very juicy...perhaps a slightly less ripe stage might be better in this recipe? I not sure about that and the ripe fruit is so delicious that I'd rather use less of it and keep the flavor. Made for ZWT 7.

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Annacia May 27, 2011

Sue was up late with nothing better to do with herself so she went ahead and baked this quick bread (that's me, the insomniac. Right!) I'll have to withhold stars on this one as well until the recipe is revised. I made this using Splenda (the full 1 1/2 cups granular instead of using sugar), and the other changes I made were to substitute some chopped dried mango in place of about half the golden raisins since I didn't quite have enough (worked out fine) and to cut the amount of mango down to half a mango, which for me totalled not quite 1 cup. Also, the dough was pretty stiff before I added the mango, and I could see right there a problem taking shape, as the mango was going to cause wet spots from its chunkiness. I already had tried to work it in and realized I would have liked to have pureed the mango instead so I just amended by using an old fashioned potato masher on it (didn't want to wake the dead with the mixer). I baked this for one hour and pulled it out. My results were that the bottom of the bread and a couple of other spots had some really wet pieces of mango. The bread itself actually turned out a bit dry which I think is from reducing the mango, (although it still needs to stay in the refrigerator so it doesn't mold from the mango chunks). Bottom line, I think the whole issue could be solved by using the full 2 cups of mango, but pureeing it like applesauce before adding it to the batter. The batter needs that moisture, just not the wet chunks. I hope this recipe works well for you in the future and that you do not lose faith in it!

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Sue Lau January 24, 2013
Mango Bread the Panama Way