Cakes/ Dessert/ easy/ Muffins & Quick Breads/ no mixer/ quick

Mango Bread

December 24, 2013

The Ultimate Mango Bread

This bread goes perfectly with my afternoon coffee breaks. Yes – I take an afternoon break, and you should too. You deserve one.

Let’s talk about how amazing the bread is. For starters, it is super-duper moist, which makes it more like a cake than bread. It has some unique flavors that will surprise you in every bite – cinnamon, honey, lemon zest, and sweet mangos, and after 3 days in room temperature, it’s still so moist, like it’s fresh out of the oven.

Before you make the bread, taste the mangos to see if they taste good. It might sound weir, but if they are sour, the bread won’t taste as good.

Making this mango bread is super easy. 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 just until combined, then add chopped mangos. You don’t want to overmix the batter, because 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, so I’m gonna do something about it.

The Ultimate Mango Bread

4.7 from 3 reviews
Mango Bread
Yields: one loaf
 
Super moist fresh mango bread, with a touch of honey and cinnamon. The perfect treat to serve with tea in the morning or afternoon.
Ingredients
  • 1¾ cups (250 g/8.8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (75 g/2.6 oz) granulated sugar
  • 6 tablespoons (75 g/2.6 oz) 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
Instructions
  1. Preheat oven to 350F/175C. Butter a 9x5-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.
Notes
- 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.

 

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31 Comments

  • Reply
    Awilda
    January 22, 2014 at 3:10 am

    Hi,

    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 🙂

    • Reply
      Shiran
      January 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! 🙂

      • Reply
        Awilda
        January 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 🙂

        • Reply
          Shiran
          January 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 🙂

  • Reply
    CakePants
    April 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 🙂

  • Reply
    Kort
    July 3, 2014 at 4:03 pm

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

    • Reply
      Shiran
      July 3, 2014 at 9:55 pm

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

  • Reply
    May
    December 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.

    • Reply
      Shiran
      December 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!

  • Reply
    Debbie
    January 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.

    • Reply
      Shiran
      January 13, 2015 at 7:17 am

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

  • Reply
    Sonia
    June 2, 2015 at 3:03 pm

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

    • Reply
      Shiran
      June 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.

  • Reply
    Teresa Mears
    July 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.

    • Reply
      Shiran
      July 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!

  • Reply
    PJ
    September 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

    • Reply
      Shiran
      September 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.

  • Reply
    Ashley
    June 20, 2016 at 6:49 pm

    What about if I were to make mini loafs?

    • Reply
      Shiran
      June 22, 2016 at 5:53 am

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

  • Reply
    Cameron
    June 28, 2016 at 1:30 pm

    How long will mango bread last in the fridge?

    • Reply
      Shiran
      June 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.

      • Reply
        Cameron
        July 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?

        • Reply
          Shiran
          July 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.

  • Reply
    Jenn
    July 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!

    • Reply
      Shiran
      July 5, 2016 at 9:48 am

      Thank you so much for your comment, Jenn!

  • Reply
    Marsha Gainey
    August 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.

    http://www.what-marsha-eats.tumblr.com

  • Reply
    CookingFlip
    December 1, 2016 at 6:13 am

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

    • Reply
      Shiran
      December 1, 2016 at 6:25 am

      Thank you!

  • Reply
    Abinaya
    April 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 ???

  • Reply
    Sunanda
    July 4, 2017 at 5:56 am

    Hi Shiran,

    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

    • Reply
      Shiran
      July 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.

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