Irresistible Mango Bread Recipe

Hello, dear readers! I’m so grateful you’re here today because I’m about to share a recipe that’s close to my heart – Mango Bread. This delightful treat combines the tropical sweetness of mango with the comforting warmth of freshly baked bread. Perfect for breakfast, a snack, or even dessert, this mango bread is anything but boring!! I promised you versatile, and here’s proof! The smell when this is in the oven is incredible!! Let’s get baking!

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 1 tsp iodized salt
• 1½ cups whole milk
• 1 large egg
• 2 tbsp vegetable oil
• 1 tsp vanilla, almond, or coconut extract
• 2 tsp lime zest
• ½ cup mango puree (from about ½ a mango)
• 1 cup finely diced mango (plus more for garnish, optional)
• ½ cup sweetened flaked coconut

this Recipe

How to Make Mango Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the milk, egg, vegetable oil, and your choice of extract (vanilla, almond, or coconut) until smooth.
4. Add the lime zest, mango puree, and finely diced mango to the wet ingredients. Stir until everything is well incorporated.
5. Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be lumpy.
6. Fold in the sweetened flaked coconut, giving the batter a few more gentle stirs.
7. Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle additional diced mango on top for garnish.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Helpful Tips

• Check your mangoes: Make sure they are ripe for the best flavor. Overripe mangoes are perfect for the puree.
• Do not overmix: When combining wet and dry ingredients, mix until just combined to keep the bread tender.
• Cooling time: Allow the bread to cool completely to ensure it slices cleanly.

Substitutions/Variations

• Flour: Whole wheat flour can be used for a denser, heartier bread.
• Milk: Substitute with almond milk or coconut milk for a dairy-free version.
• Sweetener: Swap sugar with honey or agave syrup for a different sweetness profile.
• Mix-ins: Add chopped nuts, like pecans or walnuts, for extra crunch.

Frequently Asked Questions

Can I use frozen mango?

Yes, you can use frozen mango. Thaw it first and drain any excess liquid before using.

How do I store mango bread?

Store the mango bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze mango bread?

Absolutely! Wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Store in an airtight container for up to a week.
• Freezer: Wrap tightly and store for up to 3 months. Thaw at room temperature before enjoying.

More Relevant Recipes

• Oreo Banana Bread
• Barefoot Contessa’s Zucchini Bread
• Pineapple Bread

Enjoy your slice of tropical heaven!

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