Fresh Mango Bread

A taste of the tropics in the middle of Winter! This oil-based quick bread is chock full of juicy mango and flavoured with ginger and lime.

The loaf comes together quickly using the standard muffin/quick bread mixing method of combining wet with dry ingredients. Chopped mango is then folded in. This is an exceptionally thick batter but it loosens up considerably when you add in the juicy bits of fruit. I omit the raisins as family is not fond of them. Also, I do find that the batter quantity is too much for a 9" x 5" loaf pan, so I make 1 1/2 batches and make 2 - 8 1/2" x 4 1/2" loaves.

Delicious freshly baked but equally good the next day as the loaf stays moist and the flavours mellow over time.