My husband was excited when I told him I was making Mango Bread this week. I knew it would be a good treat for him to take to work and have for a mid-morning snack. Since he would be the only one eating it, I made half the recipe and baked it in two 4.5-inch springform pans. This was a pretty standard quick bread, but I was surprised at how thick the batter was. Dorie said to keep mixing, and it did eventually come together. I baked these for 45 minutes, and they came out nice and moist. David said it was delicious. I cut back on the ginger a little bit, but otherwise I followed the recipe exactly. You can view the recipe on Kelly’s blog, and see the other Mango Bread variations on the TWD blog.