Mango Bread The Panama Way

Share

Mango Bread the Panama Way, ***Disclaimer*** As stated I have not had the chance to make this bread yet Annacia was kind enough to try it and found that 2 cups of mango is just too much and does not allow the batter to form properly and causes the bread to be much too moist As such I am adjusting the amount of mango to be between 1 cup to 1 1/2 cups total (which is approximately one mango) Once I have time to prepare this myself I’ll post a final quantity for the mango We both feel that this reduction will present you with a beautiful and flavorful loaf of bread ** (5/31) Posting for ZWT7 – Central/South American region I have not tried this bread as of the date of posting but I fully intend on making it before ZWT starts All the ingredients just sound perfect for a very tropical feel with a quick bread , 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!, 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!

Discover ground-breaking new supplements!    SHOP & SAVE