Mango Bread

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. I love a good quick bread recipe – like my Butternut Squash Bread , pumpkin chocolate chip bread for the Fall, my sour cream banana bread, or my Guinness brown bread.

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!

See Also:

• 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 bread

• 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!

Ingredients Needed

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 in a quick bread 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

1. Preheat the oven and prepare pan.  Position a rack in the center of your oven and preheat oven to 350_^oF (177°C). Spray a 8×4” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray. 
2. Combine dry ingredients. In a medium bowl, whisk together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Set aside.  

3. Combine wet ingredients. In a second large bowl, whisk together eggs, milk, sour cream oil and vanilla.

4. 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.

5. Add mango and coconut. Fold in the diced mango and coconut (if using). Do not overmix. 

6. Bake. Pour the batter into the prepared loaf pan. Bake in a preheated 350^oF (177^oC) 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. 

Recipe Variations

• 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 lime or lemon 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. Try using white whole wheat flour, which is lighter in texture.
• 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.
• Add nuts – Stir in 1/2 cup to 1 cup of nuts, such as chopped toasted pecans, toasted walnuts, macadamia nuts, 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.
• Add dried fruit – Try stirring in regular raisins, golden raisins, or dried cranberries for a little extra sweetness!
• Sprinkle on some cinnamon sugar. If you want a little crunch, try sprinkling on a little cinnamon sugar to the top of the bread before baking.

Storage Instructions

Let this mango bread loaf 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.

You can also freeze this bread. This mango bread freezes well and still tastes great 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.

Frequently Asked Questions

More Fresh Fruit Desserts To Try

In the summer time, I love baking with seasonal fruit as much as I can. Be sure to try my strawberry pound cake and my peach cobbler pound cake! You can easily bake these in a loaf pan as well.

And don’t forget to try my blueberry coffee cake recipe as well!

More quick bread recipes to try

If you love this mango bread recipe then give these other bread recipes a try!

• Coconut Cake
• Coconut Buttercream Frosting
• Chocolate Coconut Cake
• Coconut Cream Pie
• Pumpkin bread