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.
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.
Mangoes were on sale everywhere this week, and I finally remembered to try this recipe. A key feature is that it calls for 1/2 cup of mango puree, and while I wasn’t really happy about having to clean my processor just to puree 1/2 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.
I think a bit of ginger along with some candied ginger or maybe some golden raisins might make a nice addition for next time.
Recipe
Mango Bread
Ingredients
- 3 large mangos
- 1 1/2 cups unbleached all-purpose flour (200 grams)
- 1 cup granulated sugar (200 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/3 cup vegetable oil or coconut oil
- 2 large eggs
- 1 egg yolk
- 3/4 tsp. vanilla extract
- 1/2 cup chopped and toasted walnuts or pecans
- 1/2 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.
Sonya
Yum! I love mangoes and have never had a mango quick bread… This sounds amazing!
Shirley D
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.
Anna
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.
Vee
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!