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Mango Bread

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


  • 1 3/4 cups (250 g/8.8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 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)
  • 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. 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.

Recipe 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.