You know that moment when your kitchen smells like sunshine and someone asks, “Did you bake something magical?” Yeah, that. I first made this Easy Mango Bread on a gloomy Tuesday when the mangoes in my fruit bowl screamed for attention. I mashed them, mixed a few pantry staples, and bam — comfort in loaf form. Want a quick, tropical treat that doesn’t act like it needs a pastry chef? You’re in the right place. Also, FYI, this recipe pairs dangerously well with hot coffee.
I actually borrowed tricks from my go-to banana bread recipe, because why reinvent the wheel? If you love moist, slightly sweet loaves, check out this similar recipe I use for inspiration: my favorite banana bread guide. Curious yet? Good — let’s get into the good stuff.
Why You’ll Love This Recipe
- Super simple: You mix wet, mix dry, combine, bake. No drama.
- Moist and flavorful: Mango adds juice and sweetness without making the bread soggy.
- Flexible: Add nuts, coconut, or skip them if you’re allergic or fussy.
- Great for leftovers: Toasts beautifully and makes breakfast feel fancy.
- Crowd-pleaser: Guests rarely complain when you bring something fruity and loaf-shaped.
Ingredients You’ll Need
- 2 ripe mangoes, peeled and mashed
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Yes, those are the exact ingredients. Don’t skip the cinnamon — it plays nice with mango’s tropical vibe. If you hate nuts, skip the pecans; if you love drama, toast them first for extra flavor.
How to Make (Step-by-Step)
1. Preheat and prep
Preheat your oven to 350°F (175°C) and grease a loaf pan. I use a 9×5 pan and line it with parchment for easy rescue. Ever tried to pry a loaf out without parchment? Don’t.
2. Mix the wet ingredients
In a large bowl, mix together the mashed mangoes, sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined. I mash mangoes with a fork or potato masher — chunky bits are welcome. You want a smooth-ish batter but a bit of texture keeps things interesting.
3. Whisk the dry ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. This prevents clumps and spreads the baking soda evenly. I actually enjoy the little whisking ritual. Call me weird.
4. Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix. Overmixing makes bread tough, and we do not want tough bread. Ever eaten something labeled “dense and sturdy”? No thanks.
5. Fold in extras
Fold in the chopped pecans and shredded coconut. Fold gently so you keep the air in the batter. If you want, reserve a tablespoon of each to sprinkle on top before baking for a classy finish.
6. Pour into pan
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle your reserved nuts or coconut if you saved them.
7. Bake
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Ovens lie sometimes, so start checking at 55 minutes. If the top browns too fast, tent with foil.
8. Cool
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cutting hot bread feels urgent, but it ruins texture. Trust me on that — I learned the hard way.
Pro Tips for the Best Results
- Use very ripe mangoes for the best flavor and natural sweetness. If mangoes taste bland, the bread will too.
- Room-temperature eggs mix better and yield a smoother batter.
- Measure flour correctly: spoon it into the cup and level it off. Packing flour makes dry batter and a sad loaf.
- Test with a skewer: if it comes out with a few crumbs but no raw batter, it’s perfect.
- Swap butter for oil if you want a slightly denser, moister crumb.
- Toast the pecans in a dry pan for 3–4 minutes to boost flavor.
- Freeze sliced loaf: wrap slices in foil and stash in a freezer bag for quick breakfasts.
Fun Variations & Topping Ideas
Variations:
- Mango-Lime Bread: Add 1 tbsp lime zest and 2 tbsp lime juice to the wet mix for zippy brightness.
- Mango-Cardamom Bread: Replace cinnamon with 1/2 tsp ground cardamom for an aromatic twist.
- Vegan Mango Bread: Swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water) and use coconut oil instead of butter.
Toppings:
- Simple glaze: Mix 1 cup powdered sugar with 2-3 tbsp mango puree for a thin glaze.
- Coconut drizzle: Warm 2 tbsp coconut milk with 1 tbsp honey and brush on top.
- Crunchy crumble: Mix 1/4 cup oats, 1 tbsp brown sugar, and 1 tbsp melted butter; sprinkle on before baking.
Storing and Reheating
- Refrigeration: Wrap cooled bread tightly with plastic wrap or keep in an airtight container. It stays fresh for up to 5 days in the fridge. I usually keep mine refrigerated because mango can feel perishable.
- Freezing: Slice the loaf, wrap each slice in plastic, then put slices into a freezer bag. Freeze up to 3 months.
- Reheating: Microwave a slice for 15–20 seconds for a quick warm bite. If you want toast, pop slices in the toaster oven for 3–4 minutes until golden. Pro tip: spread a tiny pat of butter after reheating for extra indulgence.
Leftover ideas
- Mango Bread French Toast: Dip slices in egg-milk batter and fry for a fruity brunch upgrade.
- Breakfast parfait: Cubed mango bread, Greek yogurt, and fresh fruit make a fast parfait.
- Crouton-style crumble: Crumble stale slices over ice cream or baked fruit for texture.
- Mango bread pudding: Use leftover slices to make a quick bread pudding with milk, eggs, and cinnamon.
Frequently Asked Questions (FAQ)
What kind of mangoes work best?
Use mangoes that smell sweet and yield slightly when you press them. Ataulfo/Honey mangoes have great texture and sweetness. If you must use firm supermarket varieties, let them sit on the counter for a couple of days.
Can I use canned mango puree?
Yes, but drain excess liquid and adjust sugar because processed mango may taste sweeter. Measure puree carefully so you don’t add too much moisture.
Can I make mini loaves or muffins?
Absolutely. Bake mini loaves for 25–35 minutes and muffins for 18–22 minutes, depending on oven size and pan material.
Can I omit the coconut or pecans?
Yes. Replace pecans with chocolate chips if you’re feeling rebellious, or omit both for nut-free, straightforward mango goodness.
Why did my bread sink in the middle?
You likely underbaked it or overmixed the batter. Also, opening the oven door early can cause sinking. I used to open the oven every five minutes, and the loaf judged me.
Conclusion
This Easy Mango Bread delivers moist, tropical flavor without drama, and it suits breakfasts, snacks, or dessert. I love how it turns simple pantry items and ripe mangoes into something that feels special. Try the recipe as written first, then tweak toppings or spices to match your mood. If you want a slightly different take or more inspiration, check out Easy Mango Bread – Small Town Woman for another solid version.
Leave a comment and a rating if you try this — I actually read them and adjust my mix when readers report back (yes, I care that much). Which variation will you try first: lime, cardamom, or chocolate-chip rebel? I’m rooting for lime. 🙂
