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Home » Quick Breads

Mango Bread

Modified: Jul 21, 2022 · Published: Jun 20, 2016 by Anna · This post may contain affiliate links · 4 Comments

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I first tried mango bread at a picnic, and while I don't remember anything else about the event, I do remember this bread. It was brown, tasted like spice cake, had a nice shape and little orange flecks throughout.  At the time, I wasn't crazy about mangoes, but this recipe won me over.

Slice of Mango Bread on a white plate
Slice of Mango Bread

After requesting the recipe, I was told it was from Saveur. I looked it up and made a mental note to try it, but waited about four years to do so.

mangobreadwhole1

Mangoes were on sale everywhere this week, and I finally remembered to try this recipe. A key feature is that it calls for ½ cup of mango puree, and while I wasn't really happy about having to clean my processor just to puree ½ cup of mango, I did it anyway.  Next time I might try using a half cup of pureed mango baby food or something similar.  Other than having to puree a mango (and clean up after), this recipe is about as simple as it gets.

mangobreadcut3

I think a bit of ginger along with some candied ginger or maybe some golden raisins might make a nice addition for next time.

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Recipe

Mango Bread

Mango Bread

Anna
Mango Bread made with mango puree, ½ cup coconut and ½ cup nuts.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Breakfast
Cuisine American
Servings 10

Ingredients
 

  • 3 large mangos
  • 1 ½ cups unbleached all-purpose flour (200 grams)
  • 1 cup granulated sugar (200 grams)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ⅓ cup vegetable oil or coconut oil
  • 2 large eggs
  • 1 egg yolk
  • ¾ tsp. vanilla extract
  • ½ cup chopped and toasted walnuts or pecans
  • ½ cup shredded unsweetened coconut

Instructions
 

  • Preheat oven to 350°. Grease an 8 ½ by 4 ½ inch loaf pan and line with a strip of parchment and dust with flour.
  • Peel and chop the mangoes into small pieces. Puree enough mango to make ½ cup, then set the rest of the chopped pieces aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and nutmeg.
  • Make a well in the center of the dry ingredients and add oil, eggs, yolk, mango purée, and vanilla. Stir well, then fold in mango, nuts, and coconut.
  • Pour batter into prepared pan and bake for an hour or until a skewer comes out clean.
Keyword Mango, Mangos
Tried this recipe?Let us know how it was!

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Comments

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  1. Sonya says

    June 21, 2016 at 3:25 pm

    Yum! I love mangoes and have never had a mango quick bread... This sounds amazing!

  2. Shirley D says

    June 20, 2016 at 7:22 pm

    Sounds good. Instead of pulling out the food processor - couldn't you use your immersion blender in a small container? I've done that at times - especially if the stuff to puree is not REAL hard. I've made a mango cake we liked but the only bread I used mango in used the dried mango and it was good too. Enjoy.

  3. Anna says

    June 20, 2016 at 8:51 am

    Hi Vee,

    What a nice memory --- growing up in Hawaii with a mango tree in the yard. I don't think I even tried a mango until college.

    I just pulled out my Dorie Greenspan book and am looking at her recipe. It's very different than the Saveur recipe, and I'll have to try it. The recipe I posted is for an 8 1/2 by 4 1/2 inch pan and only calls for 1 1/2 cups flour. Dorie's fits in the same size pan but calls for 2 1/2 cups flour, an extra 1/2 cup sugar (brown), 3 eggs (rather than 2 eggs and a yolk) and almost double the oil. She also enhances the flavor with ginger and lime. Plus she doesn't make you puree the mango! Thanks for the recommendation. I really need to try Dorie's.

  4. Vee says

    June 20, 2016 at 8:13 am

    I love mango bread! When I was little, I lived in Hawaii, and we had a mango tree in our front yard!

    My mom made loaf after loaf, and we ate it happily!!!! The best recipe I have tried so far for mango bread,is the one by Dorie Greenspan published in her Baking from my home to yours.

    I can wait to try this recipe!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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