Okay, full disclosure - I made four mistakes with this. I will address those errors in the recipe below.

Recipe courtesy of Bon Appetit magazine.

Ingredients:
Bread:
Nonstick cooking spray for the loaf pan
2 Cups all-purpose flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 nutmeg
8 oz. frozen mango, thawed (about 1 1/2 Cups)
3 large eggs (I used an equivalent amount of egg substitute)
Zest of 1 lime
1 1/2 Cups granulated sugar
1/2 Cup (1 stick) butter, melted and slightly cooled
1/4 Cup vegetable oil
1 tbsp vanilla
1. Preheat oven to 325F. Lightly coat a 9x5 loaf pan with the cooking spray and lay two strips of parchment paper in the pan, leaving some overhang so you can lift the bread out of the pan.
2. Whisk together the flour, baking powder, baking soda, and nutmeg in a medium bowl.
3. Blend the mango, including any juices, in a blender until smooth. Set 1 tbsp aside for the glaze.
4. Add eggs, lime zest, sugar, butter, oil, and vanilla to the mango puree and blend until smooth. Pour into the flour mixture and stir gently with a spatula or whisk until no large dry streaks of flour remain. Scrape batter into prepared pan and place pan on a small rimmed baking sheet.
5. Bake until golden brown and top springs back when gently pressed in the center, 40-50 minutes. Transfer to a wire rack and cool in pan 20 minutes. Remove from pan and peel off the parchment paper before letting it cool completely.

Glaze:
1 tbsp reserved mango puree
2 tbsp butter, melted and slightly cooled
1 tbsp lime juice
Pinch of kosher salt
1 1/2 Cup confectioner's (powdered) sugar
Thin strips of lime zest (optional)
1. Mix all together until a thick glaze is formed. It should thickly coat a spoon; if too runny, add a bit more confectioner's sugar.
2. For a flat top, turn the bread over; pour the glaze over the bread, letting it run down the sides. Scatter the zest strips if you're using them, and let the glaze set for about 45 minutes before slicing.

MISTAKES:
1. I used 8 ounces fresh mango and 4 ounces thawed frozen mango; I should have measured out 1 1/2 Cups of the puree before proceeding.
2. I didn't check the "Use By" dates on the baking powder and baking soda.
3. The recipe said 40-50 minutes and test doneness by pressing gently on the center to see if it springs back. My usual method for testing a quick bread-style recipe like this is by using a skewer; if it comes out wet, it's not done. Next time, I'll give it 50 minutes, test it, and add more time as necessary.
4. The glaze as called for in the recipe was more like icing; I could have thinned it a bit with some water, but chose to just spread it. Sue me.

Verdict: Despite everything, it's damned tasty. Sweet, tart, and a very dense moist crumb as you can see in the image.

Grade: C-


EDIT: I corrected my errors and it turned out better. Did the skewer test after 50 minutes, and put it back in for another 10 minutes.