Mango Bread (Best Recipe)

This mango bread is outrageously moist, fluffy, and exploding with tropical flavors!

Banana bread is one thing. But this mango bread is a completely different ball game.

It’s tender, rich, and bursting with sweetness from ripe mangoes. 

Also packed with coconut and pecans, it’s not just about the flavor, but the textures, too.

So, if you’re getting bored with the typical sweet breads you have for breakfast, how about you try something else?

You won’t go wrong with this mango bread.

Mango Bread Recipe

This mango bread has taken over my life.

I’m a fan of quick breads of all kinds, but this mango bread is on a league of its own.

It’s dangerously addictive!

Filled with fresh mangoes, shredded coconut, and chopped pecans, each bite of this bread will take you to a tropical paradise.

Ingredients

• All-Purpose Flour – It forms the base of the batter that gives the bread its structure

• Baking Soda – The leavening agent that lifts the batter into a tall and fluffy bread. 

• Ground Cinnamon – The warming spice that complements mangoes well.

• Salt – To contrast the sweetness.

• Eggs – They bind the batter’s ingredients and enrich the bread.

• Softened Butter – It makes the bread ridiculously rich.

• Granulated Sugar – For sweetness.

• Vanilla Extract – This flavor enhancer gives the bread a deeper, sweeter flavor.

• Mango – The star of it all. Choose ripe and juicy mangoes for perfectly moist and sweet bread.

• Coconut – It gives the bread another layer of tropical taste and texture.

• Pecans – Something crunchy and nutty to contrast the tender bread.

How to Make Mango Bread

Unlike yeasted bread loaves, this quick and easy mango bread comes together in no time. 

There’s no need to knead and roll dough, here!

Heck, you won’t even need an electric mixer. It’s just a matter of mixing ingredients in a bowl.

1. Prep the oven and loaf pan.

Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan with non-stick spray or butter. 

This will keep the bread from sticking to the loaf pan. You can also lightly coat the pan with flour for good measure. 

Alternatively, line the bottom and sides of the pan with parchment paper. This makes for easy clean-up! 

2. Combine the dry ingredients.

Sift the flour, baking soda, cinnamon, and salt into a bowl. Sifting helps create a smooth, lump-free batter.

3. Combine the wet ingredients and mix-ins.

In another bowl, whisk the eggs, butter, sugar, and vanilla. Stir in the mango cubes, coconut, and pecans.

4. Combine the dry and wet ingredients.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently mix them together with a rubber spatula.

5. Bake the bread.

Pour the batter into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.

Let the bread cool in the pan for 10 minutes and then transfer it onto a wire rack to cool completely.

6. Serve and enjoy!

Should I Use Fresh or Frozen Mango?

Ideally, you should use fresh mango for the freshest flavor.

But since mangoes are hard to come by in some places, frozen mango will do.

Place frozen mango in a colander and run it under cool water. Let it thaw for 10-20 minutes to drain excess liquid. 

This process will prevent soggy bread.

Tips and Tricks for the Best Mango Bread

• Weigh the flour accurately for the best results. Use a kitchen scale if you have one (1 cup flour = 120 grams).
  • If you don’t have a kitchen scale, use the spoon and level method when measuring the flour. Use a spoon to place the flour into the measuring cup and level it down with the back of a knife.

• Be sure to use active baking soda, otherwise, the bread won’t rise. To test for potency, drop a teaspoon of baking soda into a small bowl of vinegar. It should cause an immediate fizzing reaction. If nothing happens, the baking soda is no longer potent.

• Don’t overmix the batter. Stop as soon as you no longer see streaks of flour.

• Make mango muffins instead. Fill the muffin mold 2/3 full and bake for 16-18 minutes at 350 degrees Fahrenheit. 

How to Store Mango Bread

Mango bread tastes even better the next day!

Store it the right way, and you’ll have scrumptious mango bread for days or even months.

To Store:

Wrap mango bread in plastic wrap and it’ll stay fresh for 3-4 days on the counter and 4-5 days in the fridge.

In fact, it won’t just keep well, but will also taste even better the next day.

To Freeze:

Double-wrap the whole bread or individual slices with plastic wrap and foil and place them in freezer-safe bags.

Squeeze out as much excess air as you can before sealing the bags to prevent freezer burn.

Label the bags accordingly and freeze them. Frozen mango bread will keep well for 3-4 months.

To Thaw:

Let the frozen mango bread slices thaw at room temperature for 20-30 minutes. For a whole loaf, thaw for 2-3 hours.

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Hawaiian Banana Bread

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Starbucks Lemon Loaf