If you have never made a Mango Bread Recipe before, you are in for a real treat with this easy mango bread recipe!
Our moist Mango bread is kind of like banana bread, in that it is rich and full of the subtle flavors of this delicious tropical fruit! If you like the idea of a mango baked good, but don't want to get into learning how to cook a mango, try our mango loaf cake!
This is a magical mix between a cake and a breakfast bread. Our best mango bread recipe is perfect for breakfast OR for dessert!
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Mango Bread Recipe
I had SO MANY beautiful, luscious and deliciously ripe mangoes falling off of my tree this year! So many that even with giving them away to family and friends, they were falling at such a rapid pace that I could not keep up with them!
I ended up bagging them up and cutting them into pieces and freezing them to experiment with some brand new mango recipes later. I knew that I wanted to try to make a mango coconut bread or mango pineapple bread for sure! I love banana bread and making different variations, so I had a feeling that a mango bread recipe would be a delicious recipe to try.
I thought that given the consistency and sweetness of mangoes, I could come up with a few ideas for mango bread recipes and use up all of this excess fruit!
If you have a mango fruit tree that is bearing way too much fruit to use up right away, try preparing the fruit to use as a later date and freeze them. Just be sure to thoroughly wash them, cut away all of peel and label the freezer proof bags for use at a later date.
The first thing I did when I was ready to start baking was make this delicious Mango loaf!
This Mango Bread Recipe was inspired by our recent Mango Cookie recipe, and goes really well with this vegan Mango Pineapple Smoothie if you really want to go all out on the mangoes!
Why you will love our Mango Bread Recipe
Angeline and her family LOVED the loaf of mango bread recipe Hawaii style that I made for them and when I brought some home for Nick, he devoured it!
Unlike with quick bread recipes, you will need to spend a little but of time making this magic mango bread.
The great thing about this fresh mango bread is that while it does take quite a bit of time to make it, this recipe results in TWO loaves. So there is plenty to go around for your efforts!
You can also make this bread and then freeze it to eat later, or to keep on hand for emergency baked goods when guests come over!
Are you looking for other easy Breakfast ideas like our Mango Bread?
If you are looking for other recipes like this Mango Bread Recipe, then you are in for a real treat! We love making breakfast and sharing easy to follow recipes, like our Shepherd's Breakfast Skillet Recipe!
Take a look at our BREAKFAST RECIPES and then check out our entire FOOD INDEX for even more recipe ideas!
Breakfast Recipes
How to Make our Mango Bread Recipe
Keep in mind that this mango bread Hawaii style recipe does take a bit of effort to make, and requires 20 minutes resting time as well.
Ingredients you will need to make our Delicious Bread
I recommend that you first take your butter out of the fridge so that it has a chance to soften. Go ahead and get all of your dry ingredients out while you gather the rest of your supplies. These are mostly pantry staples that you likely already have in your kitchen.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup softened butter
- 1 ¼ cups white sugar - note that our mango bread uses only white sugar, and not any light brown sugar as is usually required in quick bread recipes (like a mango banana bread for instance)
- 1 teaspoon pure vanilla extract
- 2 cups chopped mango - you can use fresh mango or defrost some previously frozen mango that is thawed out and patted dry
- ½ cup shredded coconut flakes - make sure that the coconut flakes are firmly packed like you would normally do when measuring brown sugar
- ¼ cup chopped walnuts
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Directions for how to make our Mango Bread Recipe
Preheat oven to 350 degrees F and then prepare two loaf pans. I lined my loaf pans with parchment paper to make it easier to remove the bread once they were done.
You can do that or just spray them with a nonstick cooking spray so that they lift out easily.
Sift together the all purpose flour, the baking soda, ground cinnamon, and salt together in a large bowl. Make a well in the center of your dough, as this is where we are going to add the wet ingredients in a minute!
Now you are going to whisk together your eggs, the softened butter, the white sugar, and the pure vanilla extract in a separate bowl.
Gently gold the chopped up mango, the coconut flakes, and the chopped walnuts into the egg mixture and then pour this combined mixture into the well in the center of the flour and mix everything together well. Pour the batter into your prepared loaf pans and let them sit at room temperature for about 20 minutes.
Bake your mango bread recipe in the preheated oven for one hour, or until a toothpick inserted into the center comes out clean.
Cool the mango bread in the pans for 10 minutes before removing them a wire cooling rack to cool completely. I spread some buttery spread on mine, but it's also delicious as it is!
Instead of taking photos of this process step by step, I have created this little video for our mango bread recipe! I hope that you enjoy it!
Check out some of our easy dessert recipe ideas!
Looking for other dessert recipes like this Mango Bread Recipe? I love baking and trying new ways to bring a little sweetness into our menu! We especially love these Banana Bread Cookies - if you are a fan of banana bread, then you will love these little bite sized banana bread treats!
We also have these delicious Banana Pudding Cookies - they are made with banana pudding mix and so easy to make!
Of course, we have LOTS of different kinds of recipes to satisfy your sweet tooth when you have a craving! You can also try some of these recent dessert recipes:
Dessert Recipes
Share this Mango Bread Recipe with your friends and family on social media!
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If you do make the mango bread recipe, I hope that you will share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!
Variations of our Mango Bread Recipe
There are a few ways that you can spice up this delicious Mango Bread Recipe!
- Pineapple - you can substitute ½ of the chopped mango in this recipe for crushed pineapple or pineapple tidbits. Just make sure that you completely drain all of the liquid from the fruit before adding it to the bread dough.
- Deluxe - As this recipe calls for coconut flakes, you can easily substitute chunks of dried coconut in its place to make this extra coconut-y!
- Vegan - While we have not experimented with this yet, you can try to make this a vegan mango bread by replacing all of the butter and eggs with plant based vegan substitutes.
Did you know that you can use pumpkin puree as a plant based egg substitute in all of your baking?
Aside from being a great flavor for fall and winter themed baked goods, I have found that using pumpkin puree is amazing for replacing the eggs that most baked goods call for.
I have done a ton of trial and error experiments over the many years that I have been baking and find that pumpkin puree - when used in small amounts - doesn't really effect the taste of a baked good and things actually bake very similar - if not exactly like - eggs do. Simply use ¼ cup of pumpkin puree for each egg that your recipe calls for!
If you love making breads like this for breakfast and dessert, then you should totally try this Pumpkin Banana Bread Recipe on my website!
Unsweetened Applesauce
Another great replacement for eggs in your baked goods is to use unsweetened applesauce. Eggs provide a lot of moisture in cakes and breads, so the use of applesauce will also do a great job of adding in that moisture.
Just like with using pumpkin puree, you can replace one egg with ¼ cup of unsweetened applesauce in most of your sweet baked goods. If you want a lighter texture, add an extra ½ teaspoonful of baking powder, as applesauce tends to make the final baked good a little more dense than compared to using eggs.
You may notice that when you are using pumpkin puree and unsweetened applesauce as a replacement for eggs in your baked goods, you are actually also cutting down on the fat in these recipes! Not only does using these substitutes help make your mango bread recipe vegan friendly, but they are also cutting out the fat as well as giving you a little extra nutritional boost!
Here is all of the equipment that you will need to make our Mango Bread Recipe
Measuring Cup Set - This versatile measuring cup set includes ¼ cup, ⅓ cup, ½ cup, and 1 cup sizes. It can be used for both wet and dry ingredients. The clearly marked measurements help you quickly find sizes. BPA-free plastic construction holds up to everyday use ad the cups nest together and attach to a ring for easy access in drawers and cabinets.
Mixing Bowls with Pour Spout - Nesting mixing bowls include 3 different sizes for a variety of cooking and baking needs.
Parchment Paper - If You Care Parchment Paper comes as pack of one box, providing a total of 70 sq ft of unbleached baking paper.
Cooling Rack for Baking - Measuring 16 x 10 inch, larger size perfect for cooking and cooling.
Rectangular Baking Bread Loaf Pan - Set of 2 rectangular-shaped loaf pans; ideal for baking bread, pound cake, meatloaf, and more! Heavy-weight steel construction provides durability and fast, even heating for uniform browning. Nonstick coating helps with effortless food release; oven-safe to 428 degrees F.
To print this Mango Bread Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Mango Bread Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup softened butter
- 1 ¼ cups white sugar - note that our mango bread uses only white sugar and not any light brown sugar as is usually required in quick bread recipes (like a mango banana bread for instance)
- 1 teaspoon pure vanilla extract
- 2 cups chopped mango - you can use fresh mango or defrost some previously frozen mango that is thawed out and patted dry
- ½ cup shredded coconut flakes - make sure that the coconut flakes are firmly packed like you would normally do when measuring brown sugar
- ¼ cup chopped walnuts
Instructions
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Preheat oven to 350 degrees F and then prepare two loaf pans. I lined my loaf pans with parchment paper to make it easier to remove the bread once they were done. You can do that or just spray them with a nonstick cooking spray like PAM or Baker's Secret so that they lift out easily.
-
Sift together the all purpose flour, the baking soda, ground cinnamon, and salt together in a large bowl. Make a well in the center of your dough, as this is where we are going to add the wet ingredients in a minute!
-
Now you are going to whisk together your eggs, the softened butter, the white sugar, and the pure vanilla extract in a separate bowl.
-
Gently gold the chopped up mango, the coconut flakes, and the chopped walnuts into the egg mixture and then pour this combined mixture into the well in the center of the flour and mix everything together well. Pour the batter into your prepared loaf pans and let them sit at room temperature for about 20 minutes.
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Bake your mango bread recipe in the preheated oven for one hour, or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing them a wire cooling rack to cool completely.
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