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.
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.
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.
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 breads you will ever taste.
- Diced mango
- Large eggs
- Canola oil
- All-purpose flour
- Granulated white sugar
- Baking powder
- Baking soda
- Ground ginger
- Ground cinnamon
- 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 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 a dough than a batter) and not easily mixed. Fold in the mango, raisins, and zest.
Sixth Step: Scrape the batter into 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 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 5 minutes before unmolding. Let the mango bread cool completely before serving.
Now, remember to save this recipe on Pinterest for later 🙂
- 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
- 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.
Source: Baking: From My Home to Yours
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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!