Mango Bread

Jump to Recipe

Mango bread offers a burst of sunshine in every slice. If you love quick breads like banana bread but crave something new, mango bread brings a fresh, tropical spin that’s both satisfying and easy to make. With a golden crumb, sweet ripe mangoes, crunchy pecans, and delicate coconut—a loaf captures the spirit of summer breakfasts and afternoon snacks. Whether you’re looking to use up a pile of mangoes or searching for something special to share with family, this recipe will guide you through every step, from selecting fruit to storing leftovers.

What Makes Mango Bread Special

Mango bread is more than a variation of banana or zucchini bread. The tropical aroma of mango swirls throughout the loaf, infusing it with natural sweetness and moist texture. The inclusion of coconut and pecans adds crunchy and chewy elements for surprising bites. Mango bread fits nearly any occasion: slice it warm for a simple breakfast, toast it with a little butter, or serve cooled as a dessert topped with vanilla yogurt.

Ingredients for Mango Bread

Preparing for mango bread is simple, and most items are in your pantry. For one standard loaf, you’ll need:

• 1 ½ cups all-purpose flour
  Creates the structure and crumb.
• 1 teaspoon baking soda
  Helps the loaf rise.
• ½ teaspoon ground cinnamon
  Adds warmth and subtle spice.
• ¼ teaspoon salt
  Enhances flavors and balances sweetness.
• 2 large eggs
  Binds everything and lends richness.
• ½ cup unsalted butter, softened
  Adds moisture and flavor.
• ¾ cup granulated sugar
  Sweetens, but allows mango flavor to shine.
• 1 teaspoon vanilla extract
  Deepens the aroma.
• 1 ½ cups ripe mango, diced (about 2 medium mangoes)
  Choose soft, fragrant varieties for best results.
• ½ cup sweetened shredded coconut
  Brings extra tropical flavor.
• ½ cup chopped pecans or walnuts
  Optional, but recommended for subtle crunch.

Ingredient Substitutions

• Flour: Substitute half whole-wheat for added fiber.
• Butter: Use vegetable oil for a dairy-free version.
• Sugar: Coconut sugar or light brown sugar offer a hint of caramel.
• Mango: Frozen mango works, but thaw and drain well before using.
• Coconut: Unsweetened coconut can cut sweetness for those who prefer less sugar.

Choosing the Best Mangoes

For the bread to taste great, your mangoes must be ripe. Look for fruit that yields slightly when pressed and has a fragrant aroma near the stem. Avoid mangoes with large bruises or sticky sap. Varieties like Ataulfo, Kent, or Haden deliver the best flavor, though any sweet, ripe mango will work.

Tip: To dice a mango, slice off both sides (cheeks), score the flesh in a grid, and turn the skin inside out to pop out the cubes.

Step-By-Step Guide: How to Make Mango Bread

Here’s a straightforward method to ensure a moist, perfectly baked mango bread every time.

1. Prepare Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease a standard 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

• Sift flour, baking soda, cinnamon, and salt into a medium bowl.
• Whisk to combine and break up any lumps.

3. Combine Wet Ingredients

• In a large bowl, beat eggs with a whisk until frothy.
• Add softened butter and sugar, beating until the mixture is creamy and pale.
• Stir in the vanilla extract.

4. Fold in Mango and Mix-Ins

• Gently fold diced mango, shredded coconut, and pecans into the wet mixture.
• The batter will look thick and chunky—this is key for even distribution of fruit and nuts.

5. Bring It All Together

• Make a well in the dry ingredients.
• Pour in the wet mixture.
• Mix gently using a spatula or wooden spoon. Stir only until the last streak of flour disappears. Overmixing can create dense bread.

6. Bake the Bread

• Spread batter into prepared loaf pan and level the top.
• Bake in the center of the oven for 45–55 minutes.
• Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool Before Slicing

• Let the bread cool in the pan for 10 minutes.
• Use the parchment to lift it out or gently invert.
• Transfer to a wire rack and cool completely to set the crumb.

Tips for Perfect Mango Bread Every Time

Success with quick breads comes down to a few crucial details:

• Accurate Measuring: Use a kitchen scale. If measuring by cups, spoon flour into the cup and level with a knife—never scoop directly.
• Ripe Mango: The riper, the better. Slightly soft mangoes provide natural sweetness and moisture.
• Room Temperature Ingredients: Eggs and butter should not be cold, which helps batter mix smoothly.
• No Overmixing: Stir just until barely combined. This protects the bread’s tender texture.
• Custom Mix-Ins: Swap pecans for walnuts or add a handful of dried pineapple or ginger for a twist.

Fresh or Frozen Mango—Does it Matter?

Ideally, fresh mango delivers unbeatable aroma and silky texture. However, if you use frozen mango, thaw thoroughly and drain off extra liquid. Excess moisture can make the loaf soggy. Pat cubes dry before adding to the batter. Canned mango should be rinsed and dried as well.

Variations to Try

• Mango Muffins: Divide batter among muffin cups (about two-thirds full). Bake at 350°F for 18–20 minutes.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
• Dairy-Free: Use coconut oil or plant-based margarine in place of butter.

Table: Mango Bread Ingredient Guide

Serving Suggestions

Mango bread is versatile and delicious anytime:

• Sliced warm with a sliver of salted butter or coconut spread.
• Toasted and topped with cream cheese and a sprinkle of cinnamon.
• Paired with a morning coffee or afternoon tea.
• As a light dessert with a dollop of whipped cream or Greek yogurt.

How to Store and Freeze Mango Bread

Good mango bread keeps well, often tasting richer after a day. Here’s how to maximize shelf life:

Storing

• Let loaf cool to room temperature.
• Wrap tightly in plastic wrap or foil.
• Store at room temperature for up to 3 days.
• For longer freshness, refrigerate for 4–5 days. Bring to room temperature before serving for best texture.

Freezing

• Wrap loaf (whole or sliced) in plastic wrap, then a layer of foil.
• Place in a freezer bag, removing excess air.
• Label with the date.
• Store for 3–4 months.
• To serve, thaw slices at room temperature for 30 minutes or reheat in a toaster.

Frequently Asked Questions

Can I make this recipe without nuts?

Yes, simply leave them out. The bread remains flavorful and moist.

What if my bread is browning too quickly?

If the top darkens before the center sets, tent with foil during the last 15 minutes of baking.

How do I tell if mango bread is done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Summary

Mango bread transforms an ordinary loaf into an inviting, aromatic treat that’s both easy-going and show-stopping. With simple steps and familiar ingredients, you can create something warmly tropical no matter the season. Embrace ripe mangoes, play with mix-ins, and savor a slice—with morning coffee, as an afternoon snack, or whenever you need a taste of the sun.

🖨️ Print

Mango Bread

⭐⭐⭐⭐⭐

4.8 from 1 votes

---

Course: Recipes / Cuisine:

Prep Time 20 minutes

Cooking Time 1 hour

Servings 16 servings

Calories 245 cal

This mango bread recipe is way too good to pass up! Learn how to make this incredible treat. Plus, get tips for the very best bread every time.

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup + 2 tablespoons granulated sugar
• 1 whole egg + 1 yolk
• 1/4 cup chopped pecans
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped mango
• 1/4 teaspoon salt
• 1/4 cup sweet shredded coconut
• 6 tablespoons softened butter

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch loaf pan with non-stick spray or butter. Lightly coat it with flour.
2. Sift the flour, baking soda, cinnamon, and salt into a large bowl. Set the bowl aside.
3. In a separate bowl, whisk together the eggs, butter, sugar, and vanilla. Whisk until well combined. Mix in the mango, coconut, and pecans.
4. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well. Gently mix with a rubber spatula. Continue until well combined.
5. Pour batter into the lined loaf pan. Bake for 45 minutes. Insert a toothpick into the center. If it comes out clean, the cake is done.
6. Let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Slice. Serve. Enjoy!