Juicy mango, shredded coconut, and crunchy walnuts come together in this easy mango bread recipe for a moist, tropical treat you’ll love.
You ever taste something that feels like a hug? This mango bread? Yeah, that’s it for me.
I grew up with this recipe. My grandmother used to make it every summer, especially when the mangoes in her backyard tree practically begged to be used. Funny thing—she never actually measured anything. A “dash” of cinnamon. A “pinch” of salt. Yet somehow, the bread came out perfect every single time.
The first time I tried making it myself? Let’s just say the loaf could’ve doubled as a brick. But hey, that’s how you learn, right? Over the years, I’ve tweaked her old recipe just a bit—adding shredded coconut for a chewy twist and walnuts for that satisfying crunch. But the heart of it? Still hers.
And every time that golden loaf comes out of the oven, smelling like a tropical dream, it’s like she’s right there with me.
Why You’ll Love This Mango Bread Recipe?
I know you’re gonna love this mango bread recipe because:
- It’s Bursting with Flavor: Sweet mango, warm cinnamon, and just a hint of vanilla. Tropical bliss, my friend.
- The Texture? Spot On: Moist, tender, and just enough crunch from the walnuts.
- Crazy Simple: If you can stir, you can make this bread. No fancy techniques, I promise.
- Perfect for Sharing: …or not. Honestly, I end up eating half the loaf before it’s even cooled.
- Freezes Beautifully: Slice it, freeze it, and enjoy a tropical bite whenever.
Ingredient Notes:
The magic of this mango bread? It’s in the ingredients. Simple but effective.
- All-Purpose Flour: Just regular flour, nothing fancy.
- Fresh Mango: The star here. Ripe, juicy, and sweet—makes all the difference. Pro tip: If the mango’s too firm, let it sit a couple of days.
- Shredded Coconut: Adds this chewy, tropical twist. Lightly toast it if you wanna get fancy.
- Walnuts: For crunch! Pecans work too if that’s what you’ve got on hand.
- Ground Cinnamon: Warm, cozy, and just enough spice.
- Vanilla Extract: A splash of vanilla ties all the flavors together.
- Butter: Softened, not melted. (I learned this the hard way—trust me, melted butter changes everything.)
Pro Tip: Toss your mango chunks in a bit of flour before adding them to the batter. It keeps them from sinking straight to the bottom like every time.
How To Make Mango Bread?
This mango bread? It’s almost too easy. Here’s how you can whip up your own loaf.
- Grease Those Pans:
Grab two loaf pans (8×4-inch). Grease them with butter, then dust with flour. Why both? Because no one wants a loaf that sticks like glue. - Mix Dry Ingredients:
In a big bowl, sift the flour, baking soda, cinnamon, and salt together. Honestly, sifting feels extra sometimes, but it really does keep things smooth. - Whisk Wet Ingredients:
In another bowl, whisk the eggs, butter, sugar, and vanilla together. Stir in those juicy mango chunks, coconut, and walnuts. Don’t be afraid to taste the batter here—quality control, right? - Combine & Rest:
Pour the wet mix into the dry. Stir gently—no overmixing! (Overmixing makes the bread dense, and we want fluffy.) Let the batter rest for 20 minutes. Feels weird? It lets the flour soak up the liquid for a super moist loaf. - Bake to Perfection:
Pop your oven to 350°F (175°C). Bake for about an hour. The smell? Incredible. When a toothpick comes out clean, you’re good to go. - Cool (If You Can Wait):
Let the bread cool in the pans for 10 minutes before moving it to a wire rack. And yes, waiting is torture, but cutting too soon messes with the texture.
Want To Save This Recipe?
Storage Options:
Honestly, this bread rarely makes it past day two in my house—but if you have more self-control than me:
- Room Temp: Keep it in an airtight container for up to 3 days.
- Fridge: Tightly wrapped, it stays fresh for about a week.
- Freezer: Slice it first, wrap each piece individually, and freeze for up to 3 months.
Variations and Substitutions:
Feeling creative? Mix it up a bit:
- No Walnuts? Skip them or sub with pecans.
- Gluten-Free? Swap the all-purpose flour for a 1:1 gluten-free blend.
- Extra Spiced: Add a pinch of nutmeg or cardamom for a warm twist.
- No Coconut? Replace it with chopped dried mango for mango overload.
What to Serve with Mango Bread?
Mango bread is a star all on its own, but if you wanna really elevate it:
- With Coffee or Chai: Cozy morning vibes.
- Vanilla Ice Cream: Warm mango bread + cold ice cream? Unreal.
- Slathered with Butter: Old-school but so good.
- Mango Jam: Because why not double down on mango?
Frequently Asked Questions:
Can I use frozen mango?
Totally. Just thaw it first and drain the excess juice.
How do I know when the bread’s done?
Toothpick test, my friend. If it comes out clean—game over.
Can I make this vegan?
Yep! Swap butter for coconut oil and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Honestly, this mango bread? It’s one of those recipes that just feels good. Whether you’re baking for a special breakfast, a lazy Sunday, or just craving something sweet—it always delivers.
Try it, make it your own, and hey—let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mango Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- ¾ cup softened butter
- 1 ¼ cups white sugar
- 1 tsp vanilla extract
- 2 cups chopped mango
- ½ cup shredded coconut
- ¼ cup chopped walnuts
Instructions
Prepare the Loaf Pans:
- Grease and flour two 8x4-inch loaf pans thoroughly, ensuring all sides are coated to prevent sticking.
Mix the Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt. Create a well in the center of the dry mixture.
Combine the Wet Ingredients:
- In a separate bowl, whisk together the eggs, softened butter, white sugar, and vanilla extract until the mixture is smooth and fully combined.
Incorporate Mango and Add-Ins:
- Gently fold in the chopped mango, shredded coconut, and walnuts into the wet mixture, ensuring even distribution without overmixing.
Combine Mixtures:
- Pour the wet ingredient mixture into the well created in the dry ingredients. Stir gently until the batter is combined, taking care not to overmix.
Rest the Batter:
- Allow the batter to sit at room temperature for 20 minutes to ensure the flour absorbs moisture fully, contributing to a tender bread texture.
Preheat the Oven:
- Preheat the oven to 350°F (175°C) while the batter rests.
Bake:
- Divide the batter evenly between the prepared loaf pans. Place the pans on the center rack of the preheated oven. Bake for approximately 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Cool:
- Remove the pans from the oven and allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
