One of the good things about the mangoes being out now is that there are no local fruits available and I can spend some time focusing on them. I find that during the summer when the local fruits start becoming available that it is rather like a whirlwind of one after the other or many at the same time and I don’t get to fully enjoy any of them to the extent that I might like to. I had been wanting to try making a mango bread for a while and now was the time while it was still cool out and I don’t mind having the oven on. For some reason I associate mangos with curries and chutneys and the first thing that I thought about for a mango bread was a curried mango bread. I had made, and enjoyed a curried chocolate chip banana bread a while ago and I was looking forward to trying a curried mango bread.
I found a recipe for Dorie Greenspan’s Fresh Mango Bread on gatronomy that looked like a good starting point. Of course the first thing that I did was replace some of the all purpose flour with some whole wheat flour to make it a touch healthier. Next up was replacing the spices with some curry powder and some freshly grated ginger and garlic along with a chopped chili pepper for some heat. Raisins commonly go with chutney’s so I left them in to accompany the mangoes and I had a recipe for a curried mango bread.
Like other quick breads the curried mango bread came together quickly and easily. One thing that I did notice about this recipe was that the batter was a bit drier that I was used to but everything worked out. This mango bread takes a bit longer to bake than some other quick breads that I have made but the toothpick test worked like a charm as usual and I got it out at the right time. Because this cake is in the oven longer than normal you might want to keep an eye on the crust and if it is getting too dark, cover it with foil.
The curried mango bread turned out really well! My apartment was filled with an amazing aroma of baking bread and warm curry. I could hardly keep myself from cutting off a slice as soon as it came out of the oven but I let it cool a bit first so that I could take some photos. The mango bread was nice and light and moist and the large chunks of mangoes in it were still fresh and juicy. The curry powder added a really nice hint of spices and warmth without overpowering any of the breads other flavours. The thing that I liked most about this bread was the crust. After baking in the oven for so long the crust was nice and thick though it gives way easily when you bite into it and it tastes like it has caramelized. I really liked both the texture and the caramelized flavour of the crust which along with the soft, moist and tasty inside makes this one of my favorite quick breads yet!
The mango and cardamom jam that I made earlier went really well on the curried mango bread for even more mango flavour!
Curried Mango Bread
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup oil
- 1/2 cup light brown sugar (packed)
- 1 tablespoon garlic (grated)
- 1 tablespoon ginger (grated)
- 1 red chili (chopped)
- 1 lime (zest only)
- 2 cups mango (peeled, stoned and diced)
- 3/4 cup raisins
- Mix the flours, baking powder, baking soda, sugar, curry powder, and salt in a large bowl.
- Mix the eggs, oil, sugar, garlic, ginger, chili and lime zest in another large bowl.
- Mix the dry ingredients in to the wet ingredients.
- Mix the mango and raisins into the the batter.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until a tooth pick pushed into the center comes out clean, about 90 minutes.