Mango Bread

Made it exactly as per the recipe and after 90 minutes in the oven it fell in the middle. WONT be making it again  -  03 Jul 2017

I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sweet for my taste), I cut calories by using 1/3 C honey, and 2/3 C splenda gradular (or 18 packets of sugar substite). I didn't add in any raisins, coconuts, or walnuts (my boyfriend dislikes all of them), but added one chopped nectarine with the mango (I used 2 mangoes, a little over 3 cups). Instead of the cinnamon, I decided to try using ginger (1 teaspoon)--and it turned out great! Finally, I used 6 texas-sized muffin tins instead of the loaves--they were ready in 30 minutes. For about 300 calories per 6 oz muffin (with the changes), this was amazing... For those whose bread did not rise: This uses baking soda exclusively, which requires an acid ingrediant to "activiate" it. Try using buttermilk or yogurt for some of the butter or oil, or add a teaspoon of lemon juice. I used sour cream--same idea. I had no problem with having this rise. Or, try using baking powder for some of the baking soda (I used 1 teaspoon baking powder, 1 teaspoon baking soda)  -  13 Jul 2003  (Review from Allrecipes USA and Canada)

It always amazes me that people on this site change the stated recipes all around and then have the audacity to rate it low! Something I'll never understand. Anyhow, tried the recipe as is with chopping the mangos and didn't care for the texture, so I made it again and put them in the food processor and it was great. Also, the second time I made it, I baked it at 325 degrees since it is so moist and needs time to cook from the inside out. Thanks for a workable recipe!  -  25 Aug 2007  (Review from Allrecipes USA and Canada)