Fresh Mango Bread

We are back home and I can get back to blogging again!  I did not get a chance to bake a lot while I was in he states as most of our days were taken up by wedding-related activities.  We also got a point where we were sick of eating rich fancy foods and all we wanted (or at least I wanted) regular home food.  Not just homestyle, but the food that I normally make.  Vacation is great, but eating out too much can really get annoying.  So now we are home and I get to make dinner every night again!

We had a lot of fun in Rochester, NY (the location of the wedding).  It is a really suburban college town with a nice feel.  Everyone in the supermarket are super nice (being from a hick town in NJ I feel totally at home).  Rocker Dude (spending most of his formative years around abrasive Israelis) was a little freaked out – he thought Edison, NJ was too polite!  We stayed at a really awesome family’s house for the weekend before we moved into the hotel the night before the wedding (let me tell you, for nine adults and three children, the amount of luggage we brought made it seem like we really were moving).  They were so welcoming, and the husband had a sports and comics collectibles collection.  He and Rocker Dude really hit it off and started debating all sorts of esoteric aspects of Rocker Dude’s comic book characters.

The Little Rocker charmed everyone and looked so cute in her dress, here is a picture:

The Little Rocker and me

And here is the happy couple:

D. and M.

Anyhoo, we got back to Israel on Wednesday morning and I went back to work already on Thursday.  As the Little Rocker’s body clock was stuck somewhere over the Atlantic, Rocker Dude and I were both very exhausted and did not have energy to make anything fancy this weekend.  On Friday morning I got some delicious mangoes at the farmer’s market and while flipping through Dorie Greenspan’s Baking: From My Home To Yours and I found this recipe for mango bread, well, it’s more like a cake.  I have never had mango bread or cake before, and it was super easy to make – did not even require a mixer!

Dice up all the mangoes - you need two cups
See, two cups.

After dicing up the mangoes, you mix the eggs and oil in a bowl and add the dry ingredients – by hand.

Dry ingredients added.

And then the fruit:

Raisins and Mangoes

Then you bake it in a loaf pan, don’t try to rush it out of the oven (I was really pressed for time, and I practically sat outside the oven until it was done), let it cool and enjoy!  The recipe says that it tastes better the second day and that is so true.  So if you can plan ahead – make this a day before you need it so that it can get super-moist!

Fresh Mango Bread

Recipe (From Baking: From My Home to Yours):

3 large eggs

3/4 flavorless oil (like canola or safflower)

2 1/2 cups all-purpose flour

1 cup 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) brown sugar

2 cups diced mango

3/4 cup golden raisins

grated zest of 1/2 lime

Preheat oven to 350 degrees F.  Grease a 9×5 loaf pan and put it on one insulated baking sheet or two regular baking sheets.

Whisk the eggs and oil together.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.  Add in the brown sugar.  Pour the wet ingredients over the dry (I did the opposite), and with a spatula, mix everything together.  The batter will be really thick – more like dough than batter.  Stir in the mango, raisins and zest.  Scrape the batter into the prepared loaf pan and smooth the top with a rubber spatula.

Bake the bread for 1 1/2 hours or until it is golden brown and a knife inserted into the middle comes out clean.  If the bread looks like it is getting too brown as it bakes, cover it loosely with a foil tent.  Transfer the pan to a cooling rack for five minutes before loosening the cake from the pan and unmolding it.  Cool on a rack to room temperature.