This week's Tuesdays with Dorie recipe, from the cookbook Baking: From My Home to Yours by Dorie Greenspan is Fresh Mango Bread, can be found on page 45, and was chosen by Kelly of Baking with the Boys. Always love checking in on Kelly's blog each week...she is bravely pursuing this baking goal with little boys underfoot! If you would like to try the recipe before buying the book, click on Kelly's site above and she will have it posted today. 
Fresh Mango Bread is really tasty, especially if you like mango as much as I do. It was a nice change this week to have a quick bread recipe for the TWD assignment. Quick bread always goes over well here and has the added advantage of being easily portable for guys walking out the door with breakfast in hand in the morning. I know, I know, there is always the vision of Wally and Beaver sitting down at the breakfast table with June and Ward and having a lovely breakfast, but that just doesn't happen here. I believe the first morning after making the bread, Matt exited with four pieces on his way to the swimming pool at 4:45 a.m. (4:45 a.m. being another reason why June doesn't bother making a lovely breakfast each morning). Nothing like a good carb breakfast before swimming for a couple of hours! 
The recipe went together easily and quickly and the only thing that I would change is that at most one regular size mango (the kind most often at the market here) nets only one cup of diced mango, so instead of buying one on your shopping trip, you should definitely buy two. After all, mango is what this recipe is all about, so you want enough mango in it to be able to say, "Oh, yum, Mango!"
I also used a 9x5 pan rather than 8 inch one Dorie suggests as I had read many comments about the bread flowing over in the oven as it baked...not my idea of a good time, so the added space in the slightly larger pan did the trick and mine turned out nicely filled and shaped with no flowing outside the pan. Good move on my part and thankyouverymuch to all the TWD bakers who indicated such might be a good move. It was.
When I was slicing the bread I thought that one whole slice might be a bit much, so I sliced that in half and that size portion would be more in keeping with something that is filling, and not too guilt-ridden. Of course, the guys were onto that trick in no time and just helped themselves to two of the pieces per serving.
The bread is moist and very tasty with spices, golden raisins, mango, lime zest, etc. As with all mango recipes, you need to keep in mind that mango contains a certain "stringy" quality, which can be offsetting to people who don't care for this. In the bread, it looks like little bits of hair poking out, so warning picky eaters of the experience is probably wise.
We often toast slices of quick bread, which is another reason I cut these in halves, i.e. to discourage that, and I don't recommend toasting this in the toaster because of it's moistness and because the little bits of fruit inside tend to fall out, and that would gunk up your toaster. I did toast a piece cut in half with cream cheese in the middle on the griddle for breakfast, and that was quite lovely, the cream cheese all melty and nice. The cream cheese tastes wonderful with the flavors in the bread. 
And, last but not least, my easiest sell in the photograph-of-someone-actually-eating-my-food-each-week (for if you don't see it, how do you know it happens, right?), Matthew having a snack out on the deck chatting with Mark while he is grilling dinner. A great recipe, and a big hit around here with everyone.
Next week's recipe was chosen by Beth of Supplicious, is Chipster-Topped Brownies, and can be found on page 94-95.
Click here and then on individual baker's blog at the site if you would like to see more of this week's recipe and the various ways in which different people interpreted their quest. It is not too late to join us. If you would like to bake along, simply go to the TWD site and send an email through the link listed there. You can join in the weekly fun. See you there!