I was sick in bed last weekend with a combination of flu and smallbabywontsleepitis. Leaving my husband to do the housework scared me a little since I know that the ceiling would have to fall on the kitchen table before he'd feel the need to put a wet cloth anywhere near it. So I sent him random texts from my sick bed "Put the bin out, x", "Don't forget to sterilise bottles, x", avoiding the obvious one of "Please feed the kids periodically throughout the day, x". I signed off every text with a little "x" to take the sting out of the command.
While I was in bed, I was going through the contents of the fridge in my head so that I could send him a text to tell him what to make for dinner. I knew I had a mango that was coming a little close to being chucked in the bin unless it was used to make something. For some reason I thought Mango Bread would be nice so I put a reminder in my phone to google a recipe the following day.
This is the recipe I came up with and I added lime zest and some ground ginger. The result is a really moist loaf cake. It's quite sweet and when I'm making it again, I think I'll soak the raisins in some rum for even more flavour and add a little dessicated coconut for more texture.
Mango Bread, adapted from this Kitchen Runway recipe.
3 medium eggs
180ml (3/4 cup) flavourless oil (I used Canola)
375g (2 1/2 cups) plain (AP) flour
225g (1 cup) granulated sugar
60g (1/4 cup) light brown sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1 large mango, peeled and diced
150g (3/4 cup) raisins
zest of 1 lime
Preheat the oven to 180C (350F). Grease and line a 2 lb (8 x 4 inch) loaf tin with parchment paper.
Combine the flour, sugars, baking powder, bicarb and spices together in a bowl and set aside.
Whisk the eggs and oil together. Add the flour mixture and combine with a wooden spoon.
Add the mango, raisins and zest and mix until just combined.
Pour into the prepared tin and bake for 50-55 mins until a skewer comes out clean.
Allow to cool on a wire rack.