The Best Ever Mango Bread Recipe

If you have been on the hunt for something awesome, you have just stumbled upon the Best Ever Mango Bread Recipe. I am thrilled to be sharing it with you today because it’s so moist, and the flavor is delightful too.

It’s a moist quick bread that has diced mango, raisins, cinnamon, and more. No kneading or waiting for the dough to rise; just mix and bake, then you have a luscious loaf of bread. 

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Mango Bread Recipe

Fresh Mango Bread spiced with cinnamon and ginger and bursting with sweet chunks of mango and plump raisins. With each bite of this scrumptious bread, you will be transported to a beautiful sandy beach with your toes in the sand and a cold drink in your hand. Oh, that sounds so perfect right now! 😀

I had never heard of mango bread until I was flipping through one of my favorite cookbooks, Baking: From My Home to Yours. I read the ingredients and knew I had to give it a try. Mango, golden raisins, and spices? Yes, please! Lucky for me, I even had a mango in the refrigerator! 😀 This bread just gets better day by day. Just wrap it tightly in plastic wrap, and the flavors intensify. Serve with tea or coffee for a delicious breakfast or an afternoon snack.

After you make some loaves of this mango bread, let it cool and place it in a gift box or ziplock bag. Give them to family or friends because they will enjoy every morsel if you do. It’s great in the summer months or even in the winter. We pretty much never turn down an opportunity to make this bread or gift it to someone we want to make feel special. 

Where did mango bread originate?

Mango bread is a type of sweet bread that is made with mango puree. The bread is often served as a dessert and can be eaten either warm or cold. Mango bread is believed to have originated in India, where it is known as mango ki roti.

The recipe for mango bread has since spread to other parts of the world, and it is now popular in countries such as Australia, the United States, and the United Kingdom.

Do I Use Fresh or Frozen Mango? 

We usually use fresh mango because it offers the best texture and flavor. However, if you want, you can use frozen mango. To use frozen mango, you will need to place the mango in a colander. Then run the fruit under cool water and let sit for 10-20 minutes. This allows time for the excess liquid to drain off, so you don’t end up with soggy bread. Once it’s drained, you can continue with the recipe and enjoy it!

Does Mango Bread Have to Be Refrigerated? 

No, it’s not required to refrigerate this mango bread recipe. Sometimes I do, however, refrigerate it depending on how long I need it to last for. It tends to last an extra day or two when it’s kept cold. You can wrap the bread up and store it in a plastic container or wrap it with plastic wrap, and it will last 3-4 days on the counter. And I can usually get it to last 4-5 days in the fridge. So, it’s entirely up to you, but certainly not required to be refrigerated. 

Additionally, you can even freeze this bread, so you have it for a later time. Again, you will need to wrap it up with plastic wrap and keep it in an airtight container. Place it on the countertop to thaw and serve once it’s defrosted. 

Can I Add Nuts to this Sweet Bread?

Of course! Adding nuts is a great way to give the sweet bread a bit of a crunch, and it adds some flavor as well. We usually choose pecans because they taste so good with the other ingredients. However, almond slivers, walnuts, and hazelnuts would also be terrific options to try out.

Ingredients

While you don’t need a lot of ingredients for this mango bread, it does taste like you had to work all day on it. It’s so yummy and one of the very best bread you will ever taste. 

• Diced mango 
• Large eggs
• Canola oil
• All-purpose flour
• Granulated white sugar
• Baking powder
• Baking soda
• Ground ginger
• Ground cinnamon
• Salt
• Light brown sugar
• Golden raisins
• Grated zest of 1/2 a lime

How to Make Mango Bread

Every step of this mango bread is simple and easy to follow. This is a recipe that I recommend for anyone who is just beginning to learn how to bake. It’s not complicated at all. 

First Step: Warm the oven up to 350 degrees F and place the oven rack in the center. Get a 9 x 5-inch loaf pan and grease the sides and bottom well. Then give it a dusting of flour. Be sure to tap out any excess flour. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over-baking).

Second Step: Cut the fresh mango into small pieces and set them aside.

Third Step: Combine together the eggs and oil in a small bowl. Set aside for later.

Fourth Step: Whisk together the flour, sugar, baking powder, baking soda, spices, salt, and brown sugar in a bowl. Break up any lumps with a wooden spoon or spatula.

Fifth Step: Pour the liquid ingredients into the dry ingredients until just moistened. The batter is supposed to be very thick (really more like dough than a batter) and not easily mixed.

Fold in the mango, raisins, and zest.

Sixth Step: Scrape the batter into the prepared loaf pan. Smooth out the surface with a rubber spatula, so it’s even. Bake the mango bread for 1 1/2 hours, until golden brown. When it’s finished baking a toothpick should be inserted into the center and comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). Place the bread pan on a wire rack and let it cool for 5 minutes before unmolding.

Let the mango bread cool completely before serving.

How to make mango bread more thick?

One way to make mango bread thicker is to add more mango puree to the recipe. This will add more moisture and thickness to the bread. Another option is to add some ground almonds or almond flour to the recipe.

This will help to thicken the bread and give it a nice nutty flavor.

Can you mango bread recipe eggless? what can I substitute eggs for in the mango bread recipe?

This is an interesting question, and the answer is yes, you can make mango bread without eggs.

• One way to make mango bread without eggs is to use a vegan egg replacer. There are a few different brands of vegan egg replacers on the market, and most of them work well in recipes.
• Another way to make mango bread without eggs is to use baking soda and vinegar. This method replaces the eggs in the recipe with a chemical reaction that helps the bread rise.
• Finally, you can also use applesauce or banana as a replacement for eggs in mango bread recipes.

So, if you’re looking for a delicious and eggless mango bread recipe, give one of these methods a try!

How long to cool mango bread before cutting?

Mango bread is a delicious homemade bread that can be made with mango puree. The bread is best when it is fresh out of the oven, but it can also be cooled before being cut. How long to cool mango bread before cutting?

If you want to enjoy mango bread as soon as possible, then wait until it is cooled for about an hour before cutting into it. This will give the bread enough time to cool down and firm up so that it doesn’t crumble when you cut into it.

If you’re not in a hurry, then you can let the mango bread cool completely before cutting into it, which will take a few hours.

The Best Ever Mango Bread Recipe

Cook Time: 1 hour 30 minutes

Servings: 1 9×5 loaf

If you have been on the hunt for something awesome, you have just stumbled upon the Best Ever Mango Bread Recipe. I am thrilled to be sharing it with you today because it's so moist, and the flavor is delightful too.

4.25 from 44 votes

Review Recipe

Ingredients 

• 2 cups diced mango, from 1 large peeled and pitted mango
• 3 large eggs
• 3/4 cup canola oil
• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 3/4 cup moist, plump golden raisins
• Grated zest of 1/2 a lime

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Instructions

• Center a rack in the oven and preheat the oven to 350 degrees F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over-baking).
• Dice the mango and set aside.
• In a small bowl, whisk together the eggs and oil; set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, salt and brown sugar. Break up any lumps.
• Stir liquid ingredients into the dry until just moistened. The batter will be very thick (really more like a dough than a batter) and not easily mixed. Stir in mango, raisins and zest.
• Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake 1 1/2 hours, until golden brown and a toothpick inserted into the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). Transfer the pan to a wire rack and cool 5 minutes before unmolding. Allow to cool completely before serving.

Notes

Source: Baking: From My Home to Yours

Nutrition

Calories: 5848kcal | Carbohydrates: 905g | Protein: 95g | Fat: 211g | Saturated Fat: 28g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 121g | Trans Fat: 1g | Cholesterol: 546mg | Sodium: 2350mg | Potassium: 816mg | Fiber: 35g | Sugar: 558g | Vitamin A: 51039IU | Vitamin C: 75mg | Calcium: 1309mg | Iron: 41mg

Author: Laura

More Bread Recipes

Try out some of these additional bread recipes for more inspiration:

Honey Oat Quick Bread – This is another recipe you are for sure going to want to taste. It’s so great and even makes lovely sandwiches too.

Homemade Southern Skillet Cornbread Recipe – If you are a fan of cornbread, be sure to add this one to your list of recipes to try. It’s insanely good.

Hawaiian Coconut Pineapple Bread – We love the tropical flavors in this scrumptious bread. Try it to see how well the flavors go together.

Apple Butter Apple Cinnamon Bread – The combination of apples and cinnamon is extremely good in this recipe. Yum!