I was so excited about this recipe when I saw that it was a pick for Tuesdays with Dorie this month. I couldn't wait to make it! I love love love mango, and quick-breads are definitely a favorite of mine to make. I was a little worried that I wouldn't be able to find any ripe mangos, but I was able to find some small, perfectly ripe, not at all stringy, sweet wonderful ones. I used three and yielded about 1 3/4 cups. I would have liked that extra 1/4 cup, but the bread was delicious nonetheless.
I decided to make the bread sugar-free, so I made a few substitutions. I used 1 cup of maple syrup instead of the sugars, I upped the flour to 3 cups (from 2 1/2) and I used 1/2 cup of oil instead of 3/4 cup. I did tent my bread about half way through, as it was browning quite a bit. Also, I left out the raisins, and I would do that again, though I think some walnuts will make it into my next batch. Perhaps some coconut as well. It was a difficult hour and a half of waiting as the bread baked, as I was anxious to taste it, though it was worth every minute. It is delicious. I will definitely be making this again, though I will make a couple of changes: I really love citrus zest, and couldn't taste it at all in this bread - even though the recipe called for the zest of 1/2 a lime and I used 1 whole lime; also, I will use fresh grated ginger next time, because it wasn't gingery enough for me. I think I'll also try to make an eggless version. I'm not a huge egg fan - I'll only eat them in things - and I've had a lot of success with eggless quick-breads.
I highly recommend this bread.