Tuesday, May 19, 2009
TWD - Fresh Mango Bread
When I was a student, on Saturday nights we'd go down to Spadina Ave. and dance the night away at the El Mocambo, a sweaty basement club where local bands had local fans. Afterwards, we head over to Kensington Ave. for a late night snack.
Tiger's might have been the only Jamaican restaurant in the city, in those days. We sat out on the patio and had mango shakes and huge plates of ginger pudding.
Ginger pudding was a soft cake, so moist that when it hit your tongue in melted to pudding. There was, of course, ginger, probably mace, cinnamon, sugar, raisins, and something fruity. I wonder now if it was mango.
If I had more patience, I'd have a lovely photo of a symetrical slice of Fresh Mango Bread. But I have hunger pangs that rise at the scent of warm fruit in my kitchen. I gave the bread ten minutes on the cooling rack and then forced it out of the loaf pan. The result, two steaming half-loaves of warm mango goodness.
Oh, and I added a heaping spoonful of cocoa to get that deep colour. We enjoyed. Eat it warm, with a dissolving scoop of whipped cream and you will too!
The recipe is available at Kelly's great blog Baking with the Boys.