This week’s TWD pick came from Kelly @ Baking with the Boys.
I couldn’t wait to make this bread. The anticipation of fresh mangos baked with sugar, cinnamon and ginger had my undivided attention.
It didn’t disappoint. In fact it got better each day it sat on my counter. Why, dear mangos, have I not used you before in baking? I have used every other fruit imaginable? Well, let me just tell you. …this won’t be the last. I have visions of a mango upside down cake and mango pancakes.
I made a few additions/substitutions to the recipe. Once again, my mexican influences prevailed 🙂
- 1 1/4 cup brown rice flour, 1/2 cup + 1/8 cup potato starch, 1/2 cup + 1/8 cup tapioca starch, 1/2 teaspoon xanthan gum in place of the 2 cups of AP flour
- eliminated the golden raisins and substituted shredded coconut
- made a lime & sugar syrup which I poured on top after I pulled them out of the oven; I then topped the bread with toasted coconut
I’m off to check out the other TWD bloggers and their Mango Bread creations.
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