Before I tried this miraculous mango bread recipe, I never really liked mangos. I now exclusively make this one type of bread, which is a recipe I got from a friend in Hawaii.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup butter, softened
- ½ cup vegetable oil
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups peeled, seeded and chopped mango
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans.
- Sift together flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- Beat together butter, oil, and sugar in a large bowl until light and fluffy. Stir in eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and mix just until combined. Fold in mango, raisins, walnuts, and coconut, mixing just enough to evenly combine. Transfer batter to the prepared pans and let stand for 20 minutes.
- Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, 50 to 60 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 229 mg |
| Sugars | 19 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very moist bread, however, I did add the chopped mango to the wet mixture and mixed on low speed before adding to the dry ingredients. I cut the sugar to 1 cup; changed baking soda to 2 tsp.; also added 1 tsp. baking powder and 1 tsp. lemon juice based on reviews saying it didn’t rise. Had no problem with this! Baked for 50 minutes on convection oven at 325. One thing I realized after is that I didn’t let the loaf pans sit for 20 minutes before baking. Never saw this and it didn’t seem to make a difference.
The recipe was delicious. I didn’t measure the mangoes but added 3 ripe mangoes. It came out very moist and delicious
Please submit your own recipe if you rework a recipe. I didn’t have any problems. But I have made a lot of bread so know what to do if a recipe isn’t totally right or they assume you have some experience.
After looking over every body’s review, I decided to substitute sour cream in place of the oil and puree the mango. I only added the chopped walnuts because I had no raisins or coconut on hand. Other than those changes, I followed the recipe. I cooked it for almost about an hour. When it was done you could see it had separated from the sides of the pans and had a slight spring back when pressed on top. It cooked perfectly throughout. Everyone including myself loved it. I’d definitely make it again.
Fabulous. Some of the reviews are so silly. Why say you made this bread when you totally changed. My family loved it. The coconut made it even more tropical. Great way to use up ripe mangoes. If you don’t like some of the ingredients choose another recipe. Kathleen D
In terms of the sweet spectrum, this is pretty far up the chart. If you like a really sweet banana bread (or a chess pie), this is right up your alley. It’s just a bit much for me, but I wouldn’t say it’s an ill-conceived recipe. I can understand why many raters give it 5 stars. But it does take a fair amount of work compared with other quick breads.
I didn’t have the coconut so I had to omit it and add extra raisins. Also, I substituted pecans for the walnuts. Bread was moist and wonderful.
Will be in my file for tasty breads Modified with sour cream 1/2c and 1/4 c oil And 3/4 c sugar making it just right sweet
Will definitely make it again, I left out the walnuts, my family won’t eat them. They liked this bread.
I’m thinking the loaf pan size isn’t quite right. I used two 7″ round pans, which in theory are smaller than 9X5″ pans. Yet the result is only about an inch high in the pan. This recipe seems like it would fill a single 9X5″ loaf pan with a little left over. Followed some of the suggested revisions. Cooked at 325 for 55 minutes. I have yet to taste, as it just came out of the oven and I’m following the advice to let it sit overnight. The photo given with the recipe doesn’t look like there are any chunks in the bread – it looks perfectlysmooth, so I wonder if this was a stock photo and not from the current recipe.
This was an easy and delicious recipe. My husband loved it. Thank you!
Just used 1 cup of sugar but this makes a beautiful moist bread.
only had 1 mango so I halved it all. 1 egg. also I used 1.5 tsp baking soda and .5 tsp baking powder and .5 tsp lemon juice. didn’t have nuts but would have been good, I upped the raisins and coconut. baked at 325 for 50 min. it sunk in the middle, try more baking powder next time.
A lot went into this recipe for it to come out with so little flavor. I should have made pumpkin or banana bread instead.
This recipe was AMAZING!! It was moist and so, so good. I loved it with the mango, but you could definitely substitute other fruit. I also used craisins instead of raisins and didn’t put in nuts (just personal preference).
thought this to be best recipe to use as a base….first time using Turbinado Sugar from Colombia…Has great molasses taste…plus pumpkin spices in lieu of the cinnamon …..toasted the coconut, plus sprinkling on top before baking….blue berries as well……..
So moist and fruity! Made it as written.
I substituted raisins and walnuts with 1 cup semi-sweet chocolate chips. Very yummy!
I agree with others, it tastes better more days it sits…… but not much mango/fruity flavor comes through…. just tasted like a banana-less bread…..Definitely needed a lower oven temp for baking….. did two loaves….. one at the suggested temp, other at a 325 temp…. 325 had no gooey dough….better texture
It made 6 mini loaf pans (silicone). I did change the fats … instead of the oil and butter i used 1/2 cup of greek yogurt & 1/4 cup almond milk. (make sure to whip the yogurt and sugar first and then add the milk to the wet ingredients) The sugar was a little much so I changed it to 3/4 cup of white sugar. (although I might change it to honey next time) I added a 1/2 teaspoon of ground ginger to add a little zing. Make sure that you use really ripe mangos. I diced them into 1/2 inch cubes. Cooking time took about 45-50 minutes @ 350. They rose well and tasted great. Got a lot of praise. Good thing that it is mango season It came out to 336 calories per loaf.
This is a fantastic Mango bread. I did not have coconut, only roasted macadamian nuts. Did not add the raisins, because our grandaughters hate them in desserts, but even without these ingredients, it was a hit! This is a keeper from now on. Thank you for sharing!