How to Make Mango Bread

Mango bread stands out among homemade quick breads. With ripe mangoes, shredded coconut, and crunchy pecans, it delivers a rich, layered flavor you don’t find in banana or zucchini bread. In this guide, I’ll walk you through everything—from choosing mangoes to storing finished slices—so you have every detail for effortless baking.

Why Choose Mango Bread?

If you enjoy moist, fragrant breads, mango bread is an easy upgrade from well-trodden recipes. The natural sweetness and aroma of mangoes infuse the loaf, while coconut and pecans create bursts of texture. Every bite hints at the tropics but keeps that cozy, home-baked comfort. Whether you want something fresh for breakfast, a treat for afternoon tea, or a unique dessert, this bread covers all bases.

The Essentials: Ingredients Overview

Start strong with quality ingredients. Fresh, ripe mangoes are the bread’s backbone. Surround them with basic pantry staples and a few flavorful extras. Here’s what you’ll need:

Core Ingredients

Mango: Use 1 ½ cups diced ripe mango (about 2 medium mangoes). Ataulfo and Kent varieties offer consistent sweetness and texture.
All-Purpose Flour: 2 cups for structure. If you measure by weight, use 240 grams.
Baking Soda: 1 tsp to leaven and produce a tender crumb.
Eggs: 2 large eggs bind the batter.
Butter: ½ cup (1 stick), softened. You can swap in melted coconut oil for a different flavor twist.
Granulated Sugar: ¾ cup strikes a gentle sweetness.
Light Brown Sugar: ¼ cup for depth and moisture.
Shredded Coconut: ½ cup (unsweetened or sweetened, based on preference).
Chopped Pecans: ½ cup for crunch. Walnuts also work well.
Ground Cinnamon: 1 tsp for warmth.
Salt: ½ tsp balances flavors.
Vanilla Extract: 1 tsp enriches the bread’s aroma.

Ingredient Highlights

If you have only frozen mango on hand, don’t skip this bread. Thaw the mango and blot dry to keep the batter light.

Step-by-Step Recipe

1. Prep the Pan and Oven

Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper for cleaner release.

2. Combine Dry Ingredients

Sift together flour, baking soda, ground cinnamon, and salt in a large bowl. Sifting removes lumps and ensures even distribution of the leavening agent.

3. Mix Wet Ingredients

In a separate bowl, cream the softened butter with both sugars until light and fluffy using a wooden spoon or hand whisk. Crack in the eggs one by one, whisking well after each addition, then stir in the vanilla.

4. Add Mix-Ins

Fold diced mango, shredded coconut, and chopped pecans into the wet mixture. Gently stir to coat them with the batter.

5. Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula, using broad, gentle strokes, until just combined. Stop as soon as you no longer see visible flour streaks; overmixing leads to dense bread.

6. Bake

Scrape the batter into your loaf pan, smoothing the top with a spatula. Bake in the center rack for 45-55 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

7. Cool the Bread

Let the loaf rest in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing. This prevents crumbs from tearing as you cut.

Tips for a Luscious Loaf

Weigh your flour: If possible, use a kitchen scale. Spoon and level if using cups to avoid packing in excess flour.
Don’t overmix: Stir until ingredients are just incorporated.
Use ripe mango: The juicier, the better. If mangoes are hard to find, use thawed frozen ones; run under cool water to prevent the bread from becoming soggy.
Customize add-ins: Swap coconut for chopped dried pineapple or raisins, or go nut-free.
Turn into muffins: Scoop batter into lined muffin tins and bake for 18-20 minutes.

Choosing and Preparing Mango

Selecting the best fruit is key. Choose mangoes with vibrant, slightly soft flesh. Give them a gentle squeeze; they should yield to pressure. Under-ripe or fibrous mangoes won’t provide the same lush sweetness or texture.

Peeling and Dicing Mango Efficiently:

Slice off both cheeks from either side of the pit.
Score the flesh in a grid pattern, then scoop cubes out with a spoon.
Discard peels and dice any remaining flesh for your cup and a half.

If using frozen mango:

Place mango cubes in a sieve.
Rinse under cool tap water for 30 seconds.
Allow to drain and pat dry before chopping into small, even pieces.

Why Quick Bread?

Mango bread falls under ‘quick breads.’ There’s no kneading or rise-time; baking soda does the work. This makes it perfect when you want homemade bread with little wait.

Variations and Serving Suggestions

Toppings:
Before baking, sprinkle coarse sugar or extra coconut over the batter for a crunchy crust.

Add-ins:
Mix in orange zest, chopped dates, or mini chocolate chips for variety.

Serve with:
Enjoy a slice warm with salted butter, cream cheese, or a drizzle of honey. Toast leftovers for a lightly crisp edge.

Pairings:
Pairs well with black tea, lightly sweetened iced coffee, or a glass of cold milk.

Troubleshooting Common Issues

Dense or collapsed loaf? Too much flour or overmixing.
Gummy interior? Bread needed more time in the oven—mango adds moisture, so always check doneness.
Sticky top? Let the loaf cool fully uncovered. Extra moisture from mango can settle on the surface.

Mango Bread Storage Guide

Mango bread keeps well, and the flavors actually intensify the next day. Here’s how to store it safely:

Table: Mango Bread Storage Times

Storage Method	How	Duration
Room Temperature	Wrap in plastic	3-4 days
Refrigerator	Seal airtight	5-6 days
Freezer	Double-wrap slices	2-3 months

Room temperature: Wrap the loaf snugly in plastic or foil and keep on the counter.
Refrigerator: Store in a sealed container to retain moisture. Bring to room temperature before serving.
Freezer: For longer storage, slice the bread, double-wrap with foil and plastic, and tuck into zip-top freezer bags. Label with the date. To thaw, let slices rest at room temp for 30 minutes, or toast straight from the freezer.

Frequently Asked Questions

Can I make it gluten-free?
Swap all-purpose flour for your favorite gluten-free blend. Add ½ tsp xanthan gum if not included in the mix.

Is it possible to use applesauce or yogurt instead of butter?
Yes. Use an equal volume of unsweetened applesauce or plain Greek yogurt for lighter bread.

Can I skip the coconut or nuts?
Absolutely. Mango shines on its own, and the recipe works without these additions.

Will this recipe work as mini loaves or muffins?
Divide the batter among greased mini loaf pans or lined muffin tins. Reduce baking time to 18-25 minutes for smaller portions.

Bringing It All Together

Mango bread puts a sun-soaked twist on a beloved homemade favorite. Adaptable, moist, and crowd-pleasing, it’s a recipe you’ll reach for whenever mangoes are in season—or when you just want a bite of summer in any month. Give this bread a try, and you’ll have a new go-to for picnics, potlucks, or any cozy morning at home.

How to Make Mango Bread
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