This bread goes perfectly with my afternoon coffee breaks. It’s tastes incredible on its own and is super moist. It really feels like a mix between a cake and a bread and has some unique flavors, like cinnamon, honey, lemon zest, and sweet mangos. Even after 3 days at room temperature, it still tastes incredible!
How to make mango bread
- Combine the dry ingredients. Sift together flour, baking soda, salt and cinnamon. Add the sugars and mix until combined
- Combine the wet ingredients. Whisk the egg with the buttermilk, oil, honey, vanilla extract and lemon zest until combined.
- Mix together. Pour the wet ingredients into the dry ingredients and mix just until combined.
- Add the chopped mangos. Do this gently with a rubber spatula – overmixing can make the bread tough and dense.
- Bake. Pour the batter into prepared loaf pan and bake for 45-60 minutes until a toothpick inserted into the center of the bread comes out clean.
- Cool. Cool for 10 minutes in the pan, then remove the bread from the pan and move it to a wire rack to cool completely
Optional tip: You can add 1/2 of cup of sweetened or unsweetened shredded coconut to the batter or sprinkle some on top of the cake before baking.
Tips for making mango bread
- Use sweet, ripe mango. If your mango is sour, the bread will not taste good.
- Don’t overmix the batter. This can make the bead tough and dense. Simply mix the ingredients gently until completely combined.
- Don’t overbake the bread. Remove the bread from the oven as soon as a toothpick inserted into the center of the bread comes out clean. Overbaking will make the bread dry.
More of my favorite breads and loaf cakes
- White and Dark Chocolate Marble Cake: Two rich batters swirled together for an amazing cake.
- Maple Banana Bread: Made with real maple syrup and a crunchy nut topping.
- Pumpkin Bread: The perfect bread for the fall season.
- Chocolate Pecan Espresso Cake: The perfect way to get you morning pick-me-up.
- Mom’s Honey Cake: Incredibly moist and busting with honey flavor.
This mango bread is super moist and tastes incredible! It has flavors of honey, cinnamon, lemon, and coconut if you choose. It's the perfect treat to serve with tea in the morning or afternoon.
- 1 3/4 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (75g) granulated sugar
- 6 tablespoons (75g) brown sugar
- 1 large egg
- 1 cup buttermilk* see note for substitution
- 1/3 cup canola oil (or vegetable, safflower)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest, optional
- 1 cup mangos, peeled and chopped into cubes
- 1/2 cup shredded coconut, sweetened or unsweetened, optional
Preheat oven to 350°F/175°C. Butter a 9×5-inch loaf pan.
In a large bowl sift together flour, baking soda, salt and cinnamon. Add sugars and mix until combined.
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 and shredded coconut, if using. Pour the batter into prepared loaf pan.
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.
Bread can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
*Buttermilk substitution: Use regular whole milk instead, and replace 1 tablespoon of the milk with lemon juice or white vinegar (1 cup total). Stir together and let sit for 5 minutes until it has a curdled appearance.
AwildaJanuary 22, 2014 at 3:10 am
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 🙂
ShiranJanuary 22, 2014 at 9:17 am
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! 🙂
AwildaJanuary 23, 2014 at 1:47 am
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 🙂
ShiranJanuary 23, 2014 at 9:20 pm
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 🙂
CakePantsApril 5, 2014 at 2:32 am
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 🙂
KortJuly 3, 2014 at 4:03 pm
I have a ton of fresh mangoes from my garden so this will come in handy – thanks!
ShiranJuly 3, 2014 at 9:55 pm
You’re lucky! I wish I had so many mangoes! You’ll love this recipe 🙂
MayDecember 14, 2014 at 9:38 pm
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.
ShiranDecember 15, 2014 at 4:20 am
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!
DebbieJanuary 13, 2015 at 2:54 am
I have used this recipe several times and love it. I made it with bananas today for the best banana bread.
ShiranJanuary 13, 2015 at 7:17 am
Bananas sound great! Thank you so much Debbie, and I’m glad you love it!
SoniaJune 2, 2015 at 3:03 pm
Recipe sounds amazing. How long would you bake if I wanted to make muffins instead of quick bread?
ShiranJune 2, 2015 at 6:12 pm
Thank you Sonia 🙂 For muffins bake for 15-20 minutes. Mine are usually ready in 15 minutes, but it depends on the oven.
Teresa MearsJuly 9, 2015 at 2:59 pm
How does this compare in texture to your banana bread recipe? https://prettysimplesweet.com/banana-bread/
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.
ShiranJuly 11, 2015 at 6:08 pm
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!
PJSeptember 1, 2015 at 9:36 pm
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
ShiranSeptember 3, 2015 at 4:47 am
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.
AshleyJune 20, 2016 at 6:49 pm
What about if I were to make mini loafs?
ShiranJune 22, 2016 at 5:53 am
That’s not a problem. Use the same temperature, but bake it for less time.
CameronJune 28, 2016 at 1:30 pm
How long will mango bread last in the fridge?
ShiranJune 28, 2016 at 3:29 pm
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.
CameronJuly 3, 2016 at 8:44 pm
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?
ShiranJuly 5, 2016 at 9:53 am
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.
JennJuly 4, 2016 at 2:51 pm
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!
ShiranJuly 5, 2016 at 9:48 am
Thank you so much for your comment, Jenn!
Marsha GaineyAugust 25, 2016 at 10:35 am
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.
CookingFlipDecember 1, 2016 at 6:13 am
Made your recipe. Thanks for sharing. Also made a link to this post.
ShiranDecember 1, 2016 at 6:25 am
AbinayaApril 23, 2017 at 3:43 am
The recipe was wonderful i followed it exactly , the bread came out so good the flavour of mango with a hint of cinnamon and lemon ???
SunandaJuly 4, 2017 at 5:56 am
A lot of us in India are vegetarians and do not use eggs in the food we cook. I am a big fan of your eggless recipes. Would it be possible for you to share a suitable substitute for eggs in this recipe
ShiranJuly 9, 2017 at 4:17 am
Thank you Sunanda! I haven’t tried it, but usually you can replace 1 egg with 1 mashed banana or apple sauce.
Julia A GouldJune 10, 2018 at 1:07 pm
Just wanted to say this was an excellent recipe, I have a mango tree that is over producing this year. I will definitely be keeping this one!
Robert NothnagleJuly 11, 2018 at 6:16 pm
This is the best mango bread recipe ever.
CathyJune 16, 2019 at 1:09 pm
The best and easiest mango bread ever !
Diana McCannSeptember 2, 2019 at 5:57 pm
Does it make a difference adding moist ingredients to dry or adding dry to moist?
Seems it should come out the same
Anu VijayanJuly 6, 2020 at 5:11 pm
Hi, can i use only white sugar instead of brown sugar. I Do not have brown sugar handy.
ShiranJuly 7, 2020 at 1:56 am
ArchanaAugust 3, 2020 at 12:51 am
Thanks for the recipe. Mango is naturally. So, can we make the bread without sugar? I have made dates cake without adding extra sugar and it tasted good. Just want to know if I can make this bread without adding any sugar
ShiranAugust 23, 2020 at 5:53 am
I wouldn’t recommend leaving out the sugar. The cake won’t be sweet enough without it.
MaySeptember 11, 2020 at 8:53 pm
Do you think it’s fine if I add 1/2 cup more of mangoes in this recipe?
ShiranSeptember 16, 2020 at 10:19 am
Hi May. It might be too much mango, but it depends on the result that you want.
Local Food Coupons - GetfelyxSeptember 22, 2020 at 4:09 am
What a delicious MANGO BREAD recipe! Must give a try. Thanks
MargaretApril 12, 2021 at 6:37 pm
This is delicious! Similar to another Reviewer, I used 3/4 cup white whole wheat flour and 1 cup of AP flour. Because of the white whole wheat flour I added 1 Tbsp of Vital Wheat Gluten (to help it rise) even though it’s a quick bread and doesn’t have kneading. (I wasn’t sure that was necessary, but it worked ok). Also, I let the batter sit for 5 mins before pouring it into the pan, just in case the white whole wheat flour needed a few extra mins. to absorb the liquid. I used a combination of frozen mango (drained) and fresh mango, which worked fine – the frozen had darkened slightly in the freezer and the fresh was bright yellow, but I can’t tell the difference in the baked loaf. I used small dice on the mango. I substituted Almond extract for the Vanilla, and added a splash (1/2 tsp) of coconut extract too because I was “feeling” that combination, lol . The grated lemon peel is an inspired ingredient, it lifted the flavors – definitely include it if you can! Finally, my batter was like cake batter, not quite as thick as my usual banana bread, so I was wondering if the result would be more like a cake, but it was not – it was moist, dense but not heavy, and like banana bread. Just what I hoped! I baked in a pyrex loaf pan so I lowered the temp by 25 degrees to 325 and it was done in 65 mins and a toothpick came out clean in the middle. Thank you for a delicious recipe – a keeper! My husband had 2 slices immediately!!