Go Back
Sliced loaf of golden mango bread on a white plate, showing moist tender crumb and caramelized crust.
Daniel

Mango Bread

Moist, fragrant quick bread bursting with fresh mango and warm spices - like banana bread's tropical cousin.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups ripe mango peeled and finely diced (about 2 large mangos)
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
Mix-Ins
  • 0.5 cup walnuts toasted and chopped, optional

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the diced mango, oil, eggs, and vanilla until well combined. The mango will break down slightly - that's perfect.
  3. In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt until no lumps remain.
  4. Pour the dry ingredients into the wet. Stir with a rubber spatula until just combined - a few streaks of flour are okay. Fold in the walnuts if using. Do not overmix or the bread will be tough.
  5. Scrape the thick batter into the prepared pan and smooth the top. Bake 55-65 minutes until deep golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing - at least 1 hour. The bread slices much cleaner when fully cool.

Notes

Use very ripe, fragrant mangos - they should give slightly when pressed and smell sweet at the stem. If your mangos are firm, let them ripen on the counter for 2-3 days. For extra moisture, substitute half the oil with melted coconut oil. This bread keeps beautifully wrapped at room temperature for 3 days, or freeze slices individually for up to 3 months.