24 Reviews of Island Mango Bread

From: Sana

On Oct 9, 2006

Yummy bread. I used mango puree and mango flavoring and made it into 14 muffins. Baked for about 30 minutes. Also, I usually only have dessicated coconut on hand usually, so I used that. The mango and coconut combo goes on great. next time, I will put a little more of mango food flavoring as the mango taste was not pronounced. Also added cashews instead of raisins - a substitution suggested by my husband. It was really good.

From: Shirl (J) 831

On Feb 25, 2006

Oh my gosh ! We have a winner. I've been on the hunt for a good mango bread recipe, and have finally found it. I think the rum extract is a good addition for the tropical taste. Nice and moist and flavorful. This would be excellant frozen in batches and heated up with some butter on. Excellant quick bread.

From: Elly in Canada

On Feb 23, 2006

A delicious, quick, easy recipe! I baked it in muffin tins at 400 degrees for 20 minutes. Adding the mango to the sour cream/margarine mixture (I used butter) is a great idea, it makes a nice light, smooth batter. I prefer chunks of fruit in a muffin. next time I will add half the mango with the sour cream and fold the balance into the batter after step 2. Chef - please note the oven temperature is missing from the recipe so it is rated a 4**** You are right, a yummy muffin! Great flavours!

From: Thorsten

On Mar 5, 2006

Delicious, moist and fluffily.Great combination of mangos and coconut in combination with the flavours of vanilla, coconut and rum. I followed the recipe, except that I cut the mango into small cubes (I like to have these little pieces in the bread). The bread was easily to make and my bread needed exactly 1 hour, perfect. The bread is still moist and fluffily, but didn't rise that much in the oven. Maybe I have used the wrong temperature, but as no baking temeparture was given I used 355 F. For the taste I will give 5 stars, for the making 4 stars. For the RSC#8 content I will give 4 stars.

From: Diane Perry

On Jun 4, 2001

this my daughters all time favorite

From: Mrs B

On Mar 22, 2006

I'm glad that I left it a few days before writing this because on day 1 I was't too sure about this recipe. This was because it didn't turn out as expected (I allowed myself to be mislead by the word 'bread' in the title - I know, I should have realised by the other ingredients and reference to muffins). But on day 2 we thought this was wonderful. Very moist and flavoursome. I bet it would make very good muffins too.

From: TOOLBELT DIVA

On Mar 19, 2006

Delicious - I love coconut. - this recipe wins favour and makes a lovely snack, a 'tweener, or lunch box addition. - the combination of ingredients in Island Mango Bread was made into muffins, and resulted in a moist, "easy to have more than just one". Well done, Chef. Deserves my favourite Rating, 5 thumbs up.

From: evelyn/athens

On Mar 16, 2006

This recipe would have got 5 stars if one very important thing wasn't missing - the baking temperature! The cake was moist and really very-nicely flavoured. Two small changes that I don't think compromised the integrity of the recipe. I can't get coconut extract in Greece, so I used almond extract. I realize the cake had less 'tropical' flavour but it was, nonetheless, delicious. Also, my mango was really, REALLY ripe, and did not cut nicely, so I decided to puree it. Worked out fine but probably lent a slightly darker appearance to the cake. I decided to bake it like one of my pound cakes, seeing as no temperature was indicated. I do my cakes at a very low oven temperature, 160C-320F, and my cake took 70 minutes to test 'toothpick clean' at this temp. I did have to tent it for atleast the last 20 minutes of baking with aluminum foil, as the poster suggested. Like I said, chef, wish I could give you that 5 - but I reserve that for the recipes that have everything - great flavour as well as thorough instructions. Good luck.

From: kzbhansen

On Mar 9, 2006

WOW!! This is really good! We really liked this, My Mangos were nice and soft and very easy to work with. My family loved this, we will be making this often!! Thanks for posting

From: tigerduck

On Mar 9, 2006

I loved the texture of this cake and so did my 2 friends. I loved the taste of the dough and it smelled heavenly while in the oven. However, the main mistake of this recipe is that no oven temperature is mentioned! I cooked mine at 200°C in a fan oven but turned it down after a while to 180°C. The edges are now baked a little bit too well, though. My friends and I also found that the aromas used are overpowering and we couldn't taste the mango. We all liked the cake (and my friends took some of it home) but we wouldn't use the stated amount of aroma next time and we would appreciate an oven temperature.