*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was really surprised by how much I liked this quick bread! The changes I made were to use all-purpose flour fresh mango that I pureed in the blender using 2 of the smaller and tastier yellow mangoes and I sprinkled organic cane sugar on top. I loved the crunchy topping and the texture of the inside of the bread - nice and moist. I noticed that in a couple of pieces there were small mango chunks and these pieces were particularly good leading me to believe that maybe the mango amount should be doubled with one ripe mango cut into small chunks. I would add even more fresh cranberries next time and maybe a bit less walnuts or even leave them out altogether. Very nice bread that I would make again. The orange zest is also subtle but definitely adds flavor. Thanks for this recipe!!
8/23/06 Update: My first rating yesterday was 4 stars but overnight the bread became delicious and flavorful and even more moist and tender. My Mom insisted I go back in & rate it 5 stars! FIRST REVIEW 8-22-06: I didn't have cranberries but used raspberries with good results. I cut the sugar to 3/4 cup & because I only had 3/4 cup mango puree I increased the oil to 1/3 cup; decreased the baking powder by 1 teaspoon and added 1/2 teaspoon vanilla & a couple dashes cinnamon. EVEDDER is right--the mango is very subtle; it makes a moist loaf with a nice texture not a whole lot of flavor though. Still a nice recipe that I will make again--thanks Sue.
Absolutely fantastic. The texture is great a solid loaf without being heavy or dense. The taste is superb with no one element overpowering the others. The mango taste is subtle but delicious. Fairly easy to make. At 259 cals per smallish slice it's not a dieter's friend but makes a perfect special treat. I followed the recipe to the letter except for substituting chopped cashews for the walnuts (you have to use what you got right?)
Not very thrilling. I used 2 mangos as suggested and waited for flavours to blend the second day. Maybe mangos are one of the fruits that dont lend themselves to baked goods. I doubt that I will make this again...
Thanks for this recipe! I've made it twice now. The first time I left out the orange zest and it tasted very wheaty at first followed by the cranberry taste (I couldn't taste the mango). I should note that this time I used older wheat flour. The second time I used fresh flour with a bit of orange zest (about half of what it called for). I also added about 1/3 c millet and I sprinkled a bit of turbinado sugar on top before baking. This time it was a lot sweeter. You could taste the orange first then the cranberry. The millet added a wonderful crunch. Everyone like or loved this recipe. Also FYI the amount of mango called for is about 1 whole mango.
Very delisiouso! I used organic sugar. Instead of using all whole wheat I substituted about 1/2 cup flax meal. I thawed frozen mangos and pureed in the food processor. A quick way is to food process the mangos then the cranberries then the walnuts to get them ready. I did not use 1 tsp. salt - that's way too much. Cut it down to 1/2 tsp. salt. I used Olive Oil instead of Canola. The top comes out crunchy. It's very good. I also doubled it and made muffins. I got two medium loafs one large and 12 medium muffins by doubling it. I gave them away as gifts. I brought this to church and everyone loved it. Thanks!
Very moist and delicious. Costco had sliced mango on sale - short expiration date - and I pureed in the food processor. Also chopped the fresh cranberries in the processor as well as the walnuts. The bread has a tangy/sweet taste and makes a great breakfast treat. Will definitely make again; thanks for the recipe!
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