Mango Bread | Open For Eating

If you enjoy the warm comfort of banana bread, mango bread offers a fresh, tropical take that’s just as tender and easy to prepare. Each slice packs the gentle sweetness and bright character of ripe mangoes, with flecks of coconut and crunchy bites of pecan. This loaf delivers a pleasing balance: soft, moist crumb; bursts of juicy fruit; a subtle hint of spice. Whether you’re new to sweet breads or simply craving something unique, mango bread brings a welcome change to breakfast routines, afternoon tea, or dessert.

Ingredients You’ll Need

The best mango bread begins with quality ingredients. Gather these before starting:

2 cups all-purpose flour
Provides structure and holds everything together.
1 teaspoon baking soda
Lifts the bread and ensures it bakes up light.
1 teaspoon ground cinnamon
Adds warmth, making the mango flavors pop.
½ teaspoon salt
Balances out the sweetness.
2 large eggs
Offer richness and help bind the batter.
½ cup unsalted butter, softened
Gives the crumb a velvety texture.
1 cup granulated sugar
Sweetens the loaf while helping maintain moisture.
2 teaspoons pure vanilla extract
Brings a floral undertone that enhances mango.
1½ cups ripe mango, peeled and diced (about 2 medium mangoes)
Go for juicy, but not mushy, fruit.
½ cup sweetened shredded coconut
Accentuates the tropical vibe.
½ cup chopped pecans
Adds crunch and nutty contrast.

Optional Additions

¼ teaspoon ground nutmeg for extra spice.
Zest of 1 lime for a tangy twist.
¼ cup golden raisins for more texture.

How to Make Mango Bread

This is a true quick bread—no yeast, no kneading, and no special equipment. Mixing, baking, and a bit of patience for cooling are all it takes.

Step 1: Prep

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray.
If you prefer easy removal, line the pan with parchment, letting ends overhang for lifting out the bread after baking.

Step 2: Combine Dry Ingredients

In a medium bowl, sift or whisk together the flour, baking soda, cinnamon, and salt.
This removes lumps and evenly distributes leavening.

Step 3: Mix Wet Ingredients

In a large bowl, beat together the softened butter and sugar until slightly fluffy. You can use a wooden spoon; a mixer isn’t needed.
Add eggs one at a time, mixing to combine after each addition.
Stir in the vanilla extract until fully incorporated.

Step 4: Add Fruit and Mix-ins

Gently fold in the mango pieces, shredded coconut, and pecans.
For even distribution, toss the diced mango in a spoonful of your flour mixture—this helps prevent sinking.

Step 5: Combine and Finish Batter

Add the dry mixture to the wet bowl in two additions, stirring gently with a spatula or wooden spoon.
Mix only until you see no streaks of flour. A few lumps or bumps are natural.
Avoid overmixing. This keeps the bread soft.

Step 6: Bake

Scrape the batter into your prepared loaf pan.
Smooth the top with the back of a spoon.
Place pan in the oven’s center rack.
Bake for 45-55 minutes. Check after 40 minutes; if it browns too quickly, tent with foil.
The bread is done when a toothpick inserted into the center comes out clean with just a crumb or two.

Step 7: Cool

Let the bread cool in the pan for 10 minutes.
Loosen edges with a thin spatula, then lift the bread out to cool on a rack.
Cool completely before slicing. Warm bread is fragile and may crumble.

Picking and Preparing Mango

You want ripe, fragrant mangoes. The flesh should yield to slight pressure, and the fruit will smell sweet at the stem.

Fresh mango: Dice into small cubes—aim for about ½ inch pieces for even dispersal.
Frozen mango: Thaw and drain well in a colander. Pat dry with paper towels to remove as much liquid as possible.
Avoid overripe, mushy mango. If using very soft fruit, fold it in gently to keep pieces intact.

Mango Varieties That Work Well

Ataulfo (Honey) mango yields a buttery texture and less stringy flesh.
Kent or Keitt mangoes are larger and remain juicy after baking.
Tommy Atkins works if peeled and diced with care.

Explore Texture and Flavor Variations

Customizing your mango bread is easy:

Switch the nuts: Try walnuts, cashews, or macadamia nuts.
Omit coconut: Go nut-only for a simpler loaf.
Add citrus zest: Zest of lime or lemon brings brightness.
Include dried fruit: Chopped dried pineapple or golden raisins can ramp up the tropical feel.
Make it dairy-free: Use coconut oil or a plant-based butter substitute in place of regular butter.

Serving Suggestions

Mango bread’s soft crumb and tender crust shine on their own, but you can enjoy it in other ways:

Spread with butter: Each slice plays nicely with a touch of salted or honey butter.
Pair with yogurt: Thick Greek yogurt and bread create a balanced breakfast.
Turn into French toast: Dip day-old slices in egg and pan-fry for a special brunch.
Add a drizzle: Honey or citrus glaze highlights the mango’s natural sweetness.

This bread travels well for picnics, makes a welcome gift, and stores beautifully.

Storing Mango Bread

One of the joys of quick bread is its longevity. Proper storage maintains the fresh flavor and tender crumb.

Short-Term Storage

Counter:
Cool bread completely. Wrap tightly in plastic wrap or place in an airtight container.
Keeps for up to 3 days.
Refrigerator:
Will last up to 5 days. Always wrap or cover to prevent drying.

Freezing Instructions

Allow the bread to cool fully.
Slice before freezing if you want single portions.
Wrap whole or sliced bread first in plastic wrap, then in foil.
Store in a freezer bag to protect from freezer burn.
Label and date. Bread will keep for 3-4 months.

Thawing and Reheating

Thaw slices at room temperature for 20-30 minutes.
Reheat in a toaster or low oven for a just-baked experience.

Troubleshooting Common Issues

Problem	Likely Cause	Solution
Bread is dense/doesn’t rise	Old baking soda or overmixed batter	Use fresh leavening; mix less
Bread too moist/gummy	Overripe mango, excess liquid, underbaked	Drain mango, check doneness
Sinks in the center	Too much fruit, oven too cool, underbaked	Weigh fruit; test oven temp
Stickiness on top	Bread wrapped before fully cooling	Cool completely before wrapping

Frequently Asked Questions

Can I use mango puree instead of cubes?
Yes, but the bread will be denser and more cake-like, with fewer bursts of fruit. If you prefer a moister crumb, substitute half the diced mango with puree.

Can I make muffins with this recipe?
Absolutely. Divide batter among muffin liners about ⅔ full and bake at 350°F for 16-18 minutes.

Does this bread freeze well?
It does. For best results, slice first and wrap as described above. Thaw individual slices for a quick treat.

Is this recipe gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend to make an equally delicious loaf.

Bringing It All Together

Homemade mango bread delivers a perfect blend of sweet fruit, gentle spice, and a chewy crumb. It’s an invitation to bake with seasonal produce and experiment with flavors. Whether enjoyed fresh from the oven or from the freezer weeks later, mango bread feels like a moment of sunshine—any time of year.