Fresh Mango Bread

Many of you don't know this but when I was in college, I managed a Jamba Juice, serving millions of smoothies. (That may sound like an exaggeration, but I did it for 2 1/2 years. On a busy day, I would probably serve at least 100 an hour... multiply that by 8 hours a day, divided by the people on staff, then add the wind speed and rainfall... well you get the idea.) When this bread was baking, the aroma brought me back to the days of juicing oranges and scooping ice cream. To this day, my friends still call me and say, "What is in a Banana-Berry again?" Or, "How can I make a Caribbean Punch at home?" Well, I'm not posting the Mango-A-Go-Go recipe, but if that's your drink - keep reading. Mango Bread is the perfect summer treat with fresh mangoes and plenty of spice. Give this one a try!

Fresh Mango Bread

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (packed) light brown sugar (I used dark)
3 large eggs
3/4 flavorless oil (I used Canola)
2 cups diced mango
Grated zest of 1/2 lime

Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8 1/2 x 4 1/2 inch loaf pan. Dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

In the bowl of a stand mixer, whisk (by hand) together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.

In a large bowl, whisk together the eggs and oil and pour over the dry ingredients. Using the paddle attachment, mix ingredients together on medium speed, until blended. Fold in the mangoes and lime zest. (The batter will be very thick.) Scrape the batter into loaf pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 30 minutes, or until golden brown and a thin knife inserted in the center comes out clean. (If the bread looks like it is getting too brown as it bakes, cover it loosely with a foil tent. I did this at 45 minutes.) Transfer the pan to a rack for cool for 5 minutes before running a knife around the sides of the pan and unmolding. Remove from pan, and cool to room temperature.

Source: adapted from Baking with the Boys originally from Dorie Greenspan