Delicious, fresh strawberries that have been dipped in colored candy melts are combined with chocolate-covered strawberries. Fun, delectable, and lovely!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 2 8x4x2-inch loaves |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup softened butter
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 2 cups chopped mango
- ½ cup shredded coconut
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
- Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 312 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic what a nice change!
I used brown sugar. Didn’t have walnuts, ground up a few almonds and dropped in. The bread was extremely delicious. Love the chunks of mango in each bite.
Yes I made it. I blended the mangoes. I didn’t have shredded coconut or walnuts so I used extra mangoes. Also added diced mangoes on top. It was a hit!! Nice and moist.
Didn’t taste much like mango.
Loved it added more coconut and nuts and let the mango sit to create juice just to give it a better mango flavor. It’s delicious
My family loved his bread. I’ve made it multiple times. The second time used extra large eggs and I doubled the coconut and it was perfect. I also melted the butter and then let it cool. The flavor depends on the quality of the mangoes.
Yum! Our neighbor keeps giving us mangoes, so I keep making this bread! I doubled it, and used 1 1/3 cup brown sugar, 1 cup white sugar, and I added two bananas to it. Maybe next time I’ll only add 3/4 cup white sugar; it was pretty sweet! Very delicious!
This was so moist and tasty. I used one 8x4x2 pan and two small ones, the small ones got done 10 minutes sooner than the larger pan. I followed the re pie as is.
No leftovers. A good sign as any that says the recipe for this mango bread works. Thanks for sharing. Next time may tweak this recipe with some suggestions by commenters.
This is my husband’s and my favorite. My wonderful neighbor would supply the mangos and I made bread for his family as well. Here are some adjustments I have made: Butter – 1/2 cup +1/4 cup coconut oil Sugar-2/3 cup brown and 2/3 cup white Use unsweetened coconut.
I used almond cassava flour blend and organic cane sugar
A friend called this the best mango bread she has ever eaten. I was pleasantly surprised at how well this turned out. There are walnut haters in my household so I left the nuts out. The honey mango and coconut alone tasted great. I made these into mango muffins and cooked for about 25 minutes at altitude. Another friend asked me to make this again soon and I just might.
It only made 1 loaf and half So I used 2 mini.loaf for remaing batter. Mango bread is delish. Second time making it.
Very good! Would recommend cutting mango into small pieces.
this is a very delicious bread! although mango is NOT the star player! it has a delicious, sweet, cinnamon flavor but the taste of mango is not prominent
Made a loaf this morning, and this recipe is really nothing to write home about. I had ripe mango that needed to be used, and I thought that would give it great flavor, and it’s just super underwhelming. I swapped the 1/4 cup oil for unsweetened apple sauce, and the sugar for Splenda, and the bread is still very moist and tender, it just has so little flavor. I’m lucky I added a pinch extra coconut, or I don’t think the loaf would have any flavor at all. I won’t waste my time making this again.
This is delicious! I used just two cups of mango and added one cup of very ripe mashed bananas, a bit extra cinnamon and vanilla. It is the perfect tropical fruit bread.
This was absolutely delicious!! It did only take about 45 minutes to bake. Will definitely do again.
Was great…enjoyed making it..quiet simple
Very moist. Delicious!
I followed this recipe and it turned out so moist and flavorful. This was my first try at Mango bread and I’ll be making this again.