Mango Bread Recipe

Close-up shot of sliced mango bread showcasing the soft, moist texture and bright yellow mango pieces throughout the loaf.

Prep Time 20

Cook Time 1

Additional Time 10

Total Time 1 30

This mango bread recipe combines sweet, ripe mango, shredded coconut, and crunchy walnuts for a moist, flavorful loaf with warm cinnamon notes. Perfect for breakfast, dessert, or an afternoon snack.

PRINT PIN REVIEW SAVE

Servings

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

To make this mango bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking soda and all other ingredients used are certified gluten-free to avoid cross-contamination.

Bitty