Hey, y’all! I’m fully aware the last post on this blog involved mangoes but it’s the beginning of mango season here in south Florida and, quite frankly, they’re everywhere. Card tables stacked with mango pyramids are beginning to pop up in neighborhoods, typically advertised with the terms of sale handwritten in black magic marker on a piece of cardboard. Some mangoes are ripe while some are a few days out and only require a little time ripening on your kitchen window sill. All the mangoes are perfect. There are no bite marks made by squirrels nor are there any holes pecked by birds. No, these smooth ovals are worth every bit of the 50¢ price tag. I’ve been out on a run and been flagged down in the middle of the road by the head maintenance man at one of the estates in our neighborhood. This particular man is from Trinidad and knows his mangoes. He gave me, oh, I don’t know, maybe five or six? I clutched the bag of fruit close to me and finished my last mile without dropping one. I know a bag of treasure when it’s given to me. Both my husband and son have come home at different times, from who knows where, with bags of mangoes sent by friends. I’ve had mangoes left on my doorstep by kindly neighbors because mangoes come fast and furious. They are delightful, exotic treats and not to be wasted. There are so many ways to use mangoes from smoothies and pool drinks to salads, salsas and cobblers. This recipe is an easy quick bread that is not too sweet and can be served with or without the glaze. Adding the glaze jazzes up the bread but, fair warning, is highly addictive. When slicing the mango, take care not to slice too close to the pit as that area can be a little stringy. Any stray mango strings can easily be scooped out from the batter and be either eaten or discarded. The addition of rum is optional and although you won’t taste it, the rum does add another layer of flavor. It gives the mango a deeper presence and, please know, the alcohol burns off while the bread bakes. This bread freezes well, however, must be popped, tightly wrapped, in the freezer without any icing or glaze. To ice or glaze the bread after freezing, simply mix up the glaze and decorate the top after the bread has thawed. Toasted and given a smear of peanut or almond butter, un-iced mango bread is a great breakfast on the fly or, when iced or glazed, as a mid-morning break with a cortadito. Welcome to mango season!
Mango Quick Bread with Citrus Glaze
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground allspice
- 3/4 cup brown sugar, moderately packed
- 1/2 cup vegetable or canola oil
- 3 tablespoons dark rum, optional
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 2 1/4 cups ripe mango, chopped
- Pre-heat oven to 350°. Grease and flour or cover with non-stick spray a 1 1/2 quart loaf pan. Set aside.
- Whisk flour, baking soda, cinnamon and allspice in a medium size bowl and set aside.
- In a large bowl, beat well the brown sugar with the vegetable oil.
- Add to the brown sugar mixture the rum, vanilla and eggs and thoroughly combine.
- By hand, mix into the brown sugar mixture the mango with any juices.
- Add the flour mixture to the mango mixture and gently combine using as few strokes as possible but making certain to incorporate all ingredients especially those in the bottom of the bowl.
- Transfer batter to loaf pan and bake for 55-65 minutes or until the top of the loaf springs back when gently pressed. Because the mango chunks are wet, a cake tester may come out moist indicating the bread is not fully baked when it may well be done.
- Remove bread from pan and cool on a cooling rack. When completely cool, wrap well and freeze or ice with glaze and serve.
- 2 tablespoons butter, softened
- 2 cups confectioner’s sugar
- 1 generous tablespoon freshly grated orange zest
- freshly grated zest of 1 lime
- 3 tablespoons fresh orange juice
- 1 teaspoon fresh lime juice
- Combine all ingredients and beat until smooth. The glaze will thicken as it is beaten so stop when desired consistency is reached.
- Drizzle over top of completely cooled quick bread and smooth with a spatula.
The Irreverent Kitchen 