This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This mango bread recipe is super moist, and easy to mix up. With a little cinnamon, toasted coconut, and fresh mango this delicious mango bread is going is going to disappear quickly!
I don’t know about you but I rarely bake with mangoes. Blueberries, sure. Strawberries, oh heck yes. And cherries – oh my yes! But mangoes? I tend to forget about the beauty that are mangoes to bake with.
I love mango! So I grabbed some mangoes at the store recently and thought how delicious a mango bread recipe would be. With a little cinnamon for warmth, and toasted coconut to play well with the mango – and by gosh this lovely mango bread recipe was born.
I tested this mango bread recipe a few times until I landed on this sweet bread version. I also tried some ground ginger but that was way too overpowering.
But I loved the combination of stirring in some coconut and cinnamon to dance with the diced ripe mango giving this bread great flavor. Oh yes I know you are going to love mango in this quick bread.
Sweet, juicy mangoes have found their home in this delicious mango bread. So if it’s mango season, and you are a mango lover like I am, grab some ripe mangos and make this easy mango bread!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- If you love Nutella, then try making this easy Nutella quick bread recipe!
- When you have some leftover sweet potatoes, try making this streusel topped sweet potato bread with it!
Why you will love this mango bread recipe!
- Mixes up in minutes – I love making a quick bread like a banana bread or this mango bread, because it takes very little effort and is ready to be baked in minutes.
- Can use fresh or frozen mango – For this mango loaf bread, you can use fresh mango or frozen mango, making this bread perfect to make all year long.
- Perfect for freezing – If you can’t eat all this mango bread at once, then freeze this bread for up to 3 months, to enjoy later!
When are mangos in season?
Mangos are in peak season from May to September. But don’t worry if it’s not mango season, you can still usually find ripe, fresh mangoes at your grocery store that have been imported.
Do I Use Fresh or Frozen Mango?
You can use fresh or frozen mangoes for this mango bread. If using frozen chopped mangos, there’s no need to thaw the fruit first just simply stir into your batter as is.
But using frozen mangoes means you may need to bake for a few additional minutes.
Mango Bread Ingredients
For full recipe and ingredients, be sure to read the full recipe at the bottom of the post.
- All-purpose flour – For a tender, fluffy mango bread be sure to measure the right way but spooning the flour into your measuring cup and leveling it off. Or measure by weight and use a kitchen scale.
- Light brown sugar – I love the flavor and moisture that brown sugar gives to this mango bread but you could also use granulated sugar. You can use light or dark and be sure to pack the sugar into your cup. If you are out of brown sugar, make your own homemade brown sugar with white sugar!
- Baking powder – This will make your mango bread rise. Be sure to use baking powder and not baking soda. Baking powder and baking soda are not the same ingredients and your bread won’t rise properly if you swap 1:1.
- Cinnamon – I love adding a little ground cinnamon for extra flavor.
- Salt – This helps balance the sweetness. I prefer to bake with sea salt because it’s fine in crystal size and has a pure salt taste with no additives, but table salt or kosher salt also works.
- Eggs – Bring your eggs to room temperature before using. I place mine in a bowl of warm water for 10 minutes before using.
- Milk – I used whole milk, but a low-fat or dairy-free milk will also work.
- Greek yogurt or sour cream – This adds richness and flavor. I recommend using whole milk yogurt or sour cream for best flavor and texture.
- Neutral-flavored oil – Vegetable, canola, grapeseed, or safflower are all great options. Oil vs butter will make for a moist bread. But be sure to use an oil that won’t impart flavor such as olive oil.
- Vanilla extract – I recommend using pure vanilla extract, but imitation vanilla extract will also work.
- Fresh Mango – You will need about 2 large mangoes, diced small. I used fresh mango, but you can also use frozen (do not thaw) for this mango bread.
- Coconut – I stirred in some toasted shredded coconut for extra flavor and texture, but this is totally optional.
How To Make Mango Bread
- Preheat the oven and prepare pan. Position a rack in the center of your oven and preheat oven to 350 degrees F (177°C). Spray a 8×4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Combine dry ingredients. In a medium bowl, whisk together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
- Combine wet ingredients. In a second large bowl, whisk together eggs, milk, sour cream oil and vanilla.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined.
- Add mango and coconut. Fold in the diced mango and coconut (if using). Do not overmix.
- Bake. Pour the batter into the prepared loaf pan. Bake in a preheated 350oF (177oC) oven for 60-70 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the prepared loaf pan on a wire cooling rack.
- Measure your flour correctly. Too much flour will result in a dry, dense mango bread. Either measure by spooning the flour into your cup and levelling it off, or measure using a kitchen scale.
- Do not overmix. Once you add the flour mixture, be sure to stir only until the flour has been mixed in. Stirring too much will result in a tough, chewy bread.
- Dice the mango – You don’t want big chunks of mango or the mango will all sink to the bottom of the bread.
- Toast the coconut first. If you’re adding the coconut, I recommend toasting the coconut first to bring out the flavor. I toasted 1 cup of shredded coconut on a baking sheet for 5 minutes in a 350 degrees f.
- Test with a toothpick inserted into the center – It can be tricky to tell if a quick bread is done baking. Be sure to insert a toothpick. If there is wet batter, then bake a little longer.
- Gluten free flour – You can always replace the all purpose flour with a 1:1 gluten free flour made for baking.
- Citrus zest – You can try adding a 1-2 teaspoons of lemon zest or lime zest to the batter.
- Glaze – You can make an easy glaze recipe by combining 1 cup of powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Or try replacing the milk and use lime juice or lemon juice for a citrus glaze. You could also try stirring in some mango puree for even more mango flavor.
- Whole wheat flour – To make more nutritious, try replacing half of the all-purpose flour with wheat flour.
- Almond extract – If you love almond and mango together, try adding a little almond extract. It can be strong so I would use 1/4-1/2 teaspoon.
Frequently Asked Questions
I recommend cooling in the loaf pan for about 10 minutes, then remove from the loaf pan and transfer to a cooling rack to continue to cool. But the best thing about a quick bread, is you can slice into it while it’s still warm!
Yes you can stir in 1/2 cup to 1 cup of nuts, such as chopped pecans, walnuts, or almonds if you so choose. If you want to add nuts to this mango bread recipe, I recommend toasting the nuts first for best flavor.
Let the bread cool completely then wrap in plastic wrap or aluminum foil to keep it super moist. I store my mango bread at room temperature for a few days. Any longer then I recommend freezing.
Yes, this mango bread freezes great and will stay delicious once thawed! Let the bread cool completely, and then wrap in plastic wrap or aluminum foil. I like to wrap in a few layers and then also place in a large freezer plastic bag. or airtight container. The bread will freeze for up to 3 months. When ready to enjoy, unwrap and defrost at room temperature before serving.
Yes you can bake this mango bread recipe in a 9×5 loaf pan, but reduce the baking time to 50-60 minutes if using a larger bread pan.
More quick bread recipes to try
If you love this mango bread recipe then give these other bread recipes a try!
Mango Quick Bread
- 2 cups (240 g) all-purpose flour *spooned and leveled
- 1 cup (213 g) packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs room temperature
- ⅓ cup (80 ml) milk
- ⅓ cup (76 g) greek yogurt or sour cream
- ½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
- 1 teaspoon vanilla extract
- 1 ½ cups chopped mango about 2 large mangos
- 1 cup (85 g) toasted coconut optional
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 8×4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs,milk, sour cream oil and vanilla.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in chopped mangos and coconut (if using). Do not overmix.
- Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.