Mango Bread

By Shiran

Super moist fresh mango bread, with a touch of honey and cinnamon. The perfect treat to serve with tea in the morning or afternoon.

Super moist fresh mango bread

Lately I’ve been craving breads, muffins and tea cakes. I think it’s pretty obvious with all my muffin recipes, don’t you think? They are fast to make and go perfectly with my afternoon coffee breaks. Yes – I take an afternoon break, and you should too. You deserve one.

Another thing I love about quick breads is that the possibilities seem endless. You can make small changes in a basic recipe, add different combinations of add-ins, use different liquids, make different glazes etc. – and get a new, different, unique flavor every single time.

Let’s talk about the bread for a second. It is amazing. I know, I know, I say it about all my desserts, but I just can’t help myself. So you ask, why is this one amazing? Well, for starters it is super-duper moist, which makes it feel more like a cake than bread.  What makes it really special is the myriad of unique flavors that will surprise you in every bite – cinnamon, honey, lemon zest, and sweet mangos.

Super moist fresh mango bread

Mango is one of my favorite fruits. I had a few mangos sitting on my counter, starting to get too ripe, so I decided to make bread, using my muffin recipe as a base, and added chopped mangos to the batter.
Some of the changes I made from my classic recipe include adding honey and  brown sugar as well as using buttermilk as the liquid (if you don’t have buttermilk, use the recommended substitution in the recipe notes) – all which  make the bread more moist. Moist cakes not only have great texture, but they also keep better for a longer time. After 3 days in room temperature, the mango bread was still moist, like it was fresh out of the oven.

Super moist fresh mango bread

Before you make the bread, taste the mangos to see if they taste good. It might sound like a weird tip, but once I didn’t taste the mangos before adding them to the batter and I didn’t realize they were sour (and not that tasty), which definitely affected the cake I made. This time, the mangos were perfectly sweet, soft and tasty, which resulted in a delicious cake.

Super moist fresh mango bread

To make the Mango Bread, mix all the dry ingredients in one bowl and all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix or fold just until combined. Add chopped mangos and fold gently just until combined. You don’t want to overmix the batter. The longer you mix, the more gluten that develops, resulting in tougher bread.
You can also add 1/2 of cup shredded coconut (sweetened is ok too) to the batter or sprinkle some on top of the batter before baking.

All this talk about mango bread is making it impossible for me to wait for my afternoon break. I want a slice of cake now, and I want it now!


Mango Bread
Yields: One standard (9×5-inch) loaf pan

Super moist fresh mango bread, with a touch of honey and cinnamon. The perfect treat to serve with tea in the morning or afternoon.
  • 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (75 grams or 2.6 ounces) granulated sugar
  • 6 tablespoons (75 grams or 2.6 ounces) brown sugar
  • 1 large egg
  • 1 cup buttermilk (read note for substitution)
  • ⅓ cup canola oil (or vegetable, safflower)
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon grated lemon zest (optional)
  • 1 cup mangos, peeled and chopped into cubes

  1. Preheat oven to 350F/175C. Butter a 9×5-inch loaf pan.
  2. In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
  3. In a medium bowl, whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped mangos. Pour the batter into prepared loaf pan.
  4. Bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely.

– Buttermilk substitution: Take a measuring cup (one cup) and pour 1 tablespoon of white vinegar or lemon juice in it. Add milk until it reaches the top/one cup. Stir and let sit for 5 minutes.
– Bread can be stored in an airtight container at room temperature for up to 4 days.
– Bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.


You know what else you should make?

Perfect Moist Banana Bread

Banana Bread 3

Amazing Lemon Muffins

Lemon Muffins 1

28 Comments on Mango Bread

  1. Awilda
    January 22, 2014 at 3:10 am (3 years ago)


    This looks amazing. I’m lactose intolerant so can I substitute the buttermilk for almond milk? or is it pretty much essential. Love the recipes 🙂

    • Shiran
      January 22, 2014 at 9:17 am (3 years ago)

      Hi Awilda! The cake taste and texture will be different if using almond milk, but if it works for you in other recipes, I suggest you try it. Add a splash of lemon juice or vinegar if possible. With almond milk, the final result might not be as moist as the original one, but the cake is already so moist that it’s fine. For more moisture you can replace the granulated sugar with light brown sugar. Would love to hear how it turned out! 🙂

      • Awilda
        January 23, 2014 at 1:47 am (3 years ago)

        So I just made this and OMG it was so amazing. I used the almond milk with a squirt of lime juice and well I’ve never had the buttermilk one but I doubt it could be more delicious than this one. Thank you so much for replying. It was actually perfectly moist!! Also did not use the granulated sugar since the almond milk its already a bit sweet!! Thank you, Thank you 🙂

        • Shiran
          January 23, 2014 at 9:20 pm (3 years ago)

          It’s my pleasure Awilda! I’m so glad you liked it. Thank YOU for replying back. Posting recipes using almond milk is definitely on my list 🙂

  2. CakePants
    April 5, 2014 at 2:32 am (3 years ago)

    Ooh, this looks really tasty! I’ve never tried baking with fresh mango before, but I bet it smells divine while it’s in the oven 🙂

  3. Kort
    July 3, 2014 at 4:03 pm (3 years ago)

    I have a ton of fresh mangoes from my garden so this will come in handy – thanks!

    • Shiran
      July 3, 2014 at 9:55 pm (3 years ago)

      You’re lucky! I wish I had so many mangoes! You’ll love this recipe 🙂

  4. May
    December 14, 2014 at 9:38 pm (2 years ago)

    Hi, I was wondering if you think it would be okay to just puree the mango for a total of 1cup and continue w/the recipe? I like mangos, but I’m not sure chunks it it.

    • Shiran
      December 15, 2014 at 4:20 am (2 years ago)

      Hi May, if you puree the mangoes in this recipe, the cake will have too many liquids and it will lose its texture, so I won’t suggest doing it. You can cut the mangoes to very small pieces, it tastes wonderful this way!

  5. Debbie
    January 13, 2015 at 2:54 am (2 years ago)

    I have used this recipe several times and love it. I made it with bananas today for the best banana bread.

    • Shiran
      January 13, 2015 at 7:17 am (2 years ago)

      Bananas sound great! Thank you so much Debbie, and I’m glad you love it!

  6. Sonia
    June 2, 2015 at 3:03 pm (2 years ago)

    Recipe sounds amazing. How long would you bake if I wanted to make muffins instead of quick bread?

    • Shiran
      June 2, 2015 at 6:12 pm (2 years ago)

      Thank you Sonia 🙂 For muffins bake for 15-20 minutes. Mine are usually ready in 15 minutes, but it depends on the oven.

  7. Teresa Mears
    July 9, 2015 at 2:59 pm (2 years ago)

    How does this compare in texture to your banana bread recipe?

    I tried three mango bread recipes last year but found the results all too dense. I want something lighter and was wondering if I could adapt the banana bread recipe for mangoes when I saw you had this mango bread recipe.

    • Shiran
      July 11, 2015 at 6:08 pm (2 years ago)

      Hi Teresa. The breads are different in texture. The banana bread recipe uses mashed bananas while the mango bread recipe uses mango slices that are folded into the batter. Have you tried this mango bread before? It’s not dense at all and pretty fluffy!

  8. PJ
    September 1, 2015 at 9:36 pm (1 year ago)

    Would I be able to use frozen mangos instead, have some in my freezer. Mid so would I need to defrost them prior?

    What about drained tinned mangos or would it be too moist. Methinks for your help

    • Shiran
      September 3, 2015 at 4:47 am (1 year ago)

      Hi 🙂 Yes, you can use frozen mangos. Thaw them to room temperature, and drain the juices before adding it into the batter. Canned mangos would work as well (make sure to drain them very well), but the result won’t be the same.

  9. Ashley
    June 20, 2016 at 6:49 pm (8 months ago)

    What about if I were to make mini loafs?

    • Shiran
      June 22, 2016 at 5:53 am (8 months ago)

      That’s not a problem. Use the same temperature, but bake it for less time.

  10. Cameron
    June 28, 2016 at 1:30 pm (8 months ago)

    How long will mango bread last in the fridge?

    • Shiran
      June 28, 2016 at 3:29 pm (8 months ago)

      Hi Cameron, this is a really moist bread so it should keep for several days! Make sure to wrap it well or place it in an airtight container.

      • Cameron
        July 3, 2016 at 8:44 pm (8 months ago)

        Thanks , I made 8 loaves of mango bread with this recipe ,all my friends loved it , I live in Hawaii and we have haiden mango here very sweet and fragrant,is there a difference between using baking powder verses baking soda?

        • Shiran
          July 5, 2016 at 9:53 am (8 months ago)

          I’m so glad you like it, Cameron! Thank you for your comment 🙂 There’s a big difference between using baking powder and baking soda in recipes and the two are not interchangeable.

  11. Jenn
    July 4, 2016 at 2:51 pm (8 months ago)

    This was a really good recipe. The bread itself had a lot of flavor. It was so much better the next day and straight from the fridge. Thank you for sharing!

    • Shiran
      July 5, 2016 at 9:48 am (8 months ago)

      Thank you so much for your comment, Jenn!

  12. Marsha Gainey
    August 25, 2016 at 10:35 am (6 months ago)

    This was a delicious and pretty loaf of bread. It was just sweet enough. Very moist, too. I reduced the carbs a bit by doing half AP flour and half whole wheat flour as well as by doing half real sugar and half Splenda plus all Splenda brown sugar. It’s going in the keeper file, for sure.

  13. CookingFlip
    December 1, 2016 at 6:13 am (3 months ago)

    Made your recipe. Thanks for sharing. Also made a link to this post.

    • Shiran
      December 1, 2016 at 6:25 am (3 months ago)

      Thank you!


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