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.
unconfidential cook says
We have mangoes all year round here in LA, and my daughter and I love them. What a brilliant idea to make mango bread. I bet toasting/warming it would be great, and I can see my daughter with the nutella.
Interesting combo so savoury and sweet! I honestly can’t imagine how this loaf would taste but I’m willing to take your word for it that it’s good.
aaah, heaven! made me think of the chili-spiced mango i love at trader joe’s!!
Brittany (He Cooks She Cooks) says
Curried mango bread definitely sounds like something I would/should make.
This looks wonderful, I am not a fan of mango but this really looks great! Please come by my blog and enter my new cookbook giveaway!
hmm, sounds all moist and flavoursome to me! 🙂
Chef Fresco says
We just bought some mangoes and I’ve been trying to decide what to make with them – great idea!
Omg.. guess what I made yesterday.. mango cupcakes which ended up in the trash. They didn’t turn out as nice as your mango bread! I guess you can’t just substitute mango puree for mashed bananas in a banana bread recipe and expect the same results. I’ll just have to find some artificial mango flavouring or cut them into chunks. Combining it with curry sounds like a really cool combination.
Oh my gosh, I love it! Mangoes are my favorite fruit, and I am a carb-aholic. =D Perfect world.
So many excellent mango recipes. Now, I just need to find a cheap box of mangos. I think the combo of curry and mango sounds delicious!
That looks amazing. U are really having a great time with the king of the fruits!
Sounds delicious! I made another version of this and added walnuts, and fresh apples.
Genius! I can smell it now. The bread, not the genius. That sounds wonderful–so glad I followed your comment from No Recipes over here. Love it:)
Christina Kim says
Now this is one creative recipe!! I admire how brave you are in the kitchen, not afraid to try something new and different. And again, the lovely ataulfo mango!
You always have the neatest recipes. I like this one!
I have never thought about curry in a sweet bread, but I love it! way to go!
Wow! Adding curry to this bread? Dude, you are courageous!
A great awesome bread to try there..kevin
Lydia (The Perfect Pantry) says
One of my favorite summer sandwiches is sliced turkey and mango, so I guess a turkey sandwich would be perfect with this bread!
I’m drooling – this looks wonderful. Getting added to my “must make” list for sure!
I love the thick hearty piece with jam slathered on top – I wish I had a slice in front of me right now.
Rosa's Yummy Yums says
A very unusual bread! This flavor combo sounds mighty good! Yummy!
You’re awesome, Kevin. I always think it, just thought I should tell you 🙂
Great pictures! The bread looks really moist.
Nirvana's Kitchen says
yay for all the mango recipes! I adooooooore mangoes — seriously, I could live off them. They remind me of summer – funnily enough we have the most delicious mangoes in egypt – so so good and juicy.
You should move to Miami where having a mango tree or two in your backyard is not uncommon. You end up having so many mangos that you run out of ideas. I will keep this one for later. Thanks.
Looks great Kevin. I recently made a mango bread also. I didn’t use curry but will try that next time!
wow!!! if i could only send you some philippine mangoes, i tell you kev, they’re the best… 🙂
Peccato non poter prendere la fetta di torta attraverso il monitor…
Kevin what the heck does this bread taste like??? It sounds like it should be served in the finest restaurants across the WORLD!! Seriously, it is very unique!!
Happy cook says
Wow i have never had curried mango bread, it looks beautiful and delicious.
That’s a great idea! Sounds like a delicious combination in the bread.
Robin Sue says
Now this is an interesting sounding bread. Very nice!
We Are Not Martha says
I am loving you and your mango experimentation lately!! Your recipes have been sooo on fire lately!
Netts Nook says
Looks like of slice of Heaven Kevin. Yummy thanks for sharing.
This Curried Mango Bread sounds exotic amongst quick breads and with your jam on top—it looks irresistible!
I come from a land where mangoes rot in the streets because people run out of things to do with them. My grandmother used to put two giant bins (like the ones used for recycling in TO – no joke!) full of mangoes from her garden outside her house for people to help themselves. Mangoes were a real hassle because when they rot, they smell! Also, they hit cars and broke windows and stuff. The city couldn’t eat up at the rate of mango production every April-May. Well, back then, in the land of the glorious, juicy, fragrant mangoes: I hated mangoes! Now, here where mangoes are not exaclty local, nor cheap or good (seriously, they suck most of the year!), I love them!! Ironic or dumb? I like this idea of a curried bread, I’ll try it. It sounds like a wonderfully exotic twist! Thanks for sharing it!
That sounds awesome, especially with that jam!
caralluma fimbriata says
im Always trying new ones aand i cant wait to give this one a try.!!!!
This sounds Amazing! I love all the flavors used here.
I’m not big on curry flavor but I know that the mango bread is delicious… I made some a while back. Yum!
The Duo Dishes says
Leave it to you to come up with this one!
Chocolate Shavings says
I’ve never tried that typa of bread but it sounds wonderful!
Quickbreads are so versatile! So many different ways to flavor them, and great for breakfast or lunch or dessert. You are the king of mangos this week, Kevin.
Love quick bread recipes that step outside the box! This combination sounds so great. I definitely need to try it soon. Beautiful and it sounds so tasty!
What an interesting recipe! I can honestly say I’ve never heard of mango bread, let alone CURRIED mango bread! It sounds really scrumptious.
Ginger: It tastes just like you would imagine a mango sweet bread would taste and it also has the aroma of and just a hint of the flavour of curry. The hint of curry adds a really nice warmth and spice to the bread.
The Cooking Photographer says
Facinating idea. This looks very good.
ooh…that sounds really good. I would never have thought to make a curry mango bread. It makes sense though.
What an interesting combination. I love the thought of curry adding complexity to a sweet bread.
Thank you for stopping by yesterday!
this is my kind of bread with morning coffee.
Mark Garso 37 says
This bread looks fabulous – I’m thinking of making it as part of our breakfast brunch next weekend!
Mark F. Garso 37
So I made this. The garlic I have must be much stronger than yours because this tasted SO strongly of garlic. 🙁 I do really love this idea, though, and will probably try it again, but maybe will migrate back a bit closer to a sweet bread. Or maybe I’ll save the mangoes and make that mango-cardamom jam you talk about. I’ve been in love with cardamom lately and wanting to try my hand at jams, so…yeah, it’s a plan. Thanks for the inspiration and recipes!
T$: The garlic was really subtle for me. You could easily remove it and the bread would still be great.
I made this bread again already and I doubled the curry powder. This time the curry was more front and central rather that just being a subtle background flavour. I liked it even more like this.
This sounds great, I’m gonna have to try it!
Kevin! Just thought I should let you know that I made this at the weekend and it was an ENORMOUS hit with my family – I honestly wasn't sure what to expect, but it's been engulfed so quickly! I left out the garlic because I'm a bit of a wimp (sorry!) but forced myself to be brave with the curry/chilli etc. Thanks so much for the recipe, consider me a fan!
Oh – and I added in 1/4c. of roasted salted peanuts too, crushed a little under a knife. Try it, they were great with the other curry flavours!
Oh my goodness. I just made this bread and am currently devouring a warm slice of it. It is SO delicious. I love the spiciness of the curry and chili pepper. Thanks for a fantastic recipe!
This is sittingin the oven now but I wish that you had noted that the batter would be more like a dough and that you hadn't used "pour the batter" as I thought that I had done something wrong and added water to my crumbly dough looking mixture! I hope it still turns out 🙁
Alright…with the extra water that I added to make the batter more "battery", it still turned out AMAZING!!!