Tropical Mango Bread

Welcome to your new favorite breakfast, brunch, or anytime snack: Easy Mango Bread! This delightful quick bread is a true celebration of tropical flavors, combining a perfectly moist crumb with generous chunks of sweet, juicy mango. It’s not overly sweet, allowing the natural brightness of the mango to shine through, making it an irresistible treat that will transport your taste buds straight to paradise.

If you’re a fan of the vibrant taste of mango, this quick bread is an absolute must-try. Its tender texture and bursts of tropical fruit make it ideal for a leisurely morning, a delightful afternoon pick-me-up, or even a light dessert. Pair it with your morning coffee, afternoon tea, or simply enjoy a slice (or two!) whenever a craving for something sweet and fruity strikes.

For more mango-infused goodness, you’ll also adore these Mango Muffins with Banana, offering another fantastic way to enjoy this exotic fruit in a convenient, portable form.

I’ve cherished this mango bread recipe for years, and it’s high time it got the spotlight it deserves with updated photos and refined instructions. If quick breads hold a special place in your heart, prepare to welcome this tropical sensation into your baking repertoire. Its balanced sweetness and generous distribution of mango chunks make it wonderfully versatile. While perfect for breakfast or brunch, don’t hesitate to follow our lead and enjoy slices throughout the day as a simple, satisfying snack. It’s truly a delight at any hour!

Why You’ll Love This Easy Mango Bread

There’s something uniquely comforting and exciting about a freshly baked quick bread, and this Mango Bread takes it to a whole new level. It offers a wonderful escape to a sunnier climate with every bite, making it an instant crowd-pleaser. Here’s why this recipe will quickly become a favorite:

• Irresistibly Moist Texture: Thanks to the natural moisture of the mangoes and the richness of butter, this bread boasts an incredibly tender and moist crumb that practically melts in your mouth.
• Perfectly Balanced Sweetness: We’ve carefully crafted the recipe so it’s not overly sweet. The sugar complements the mango rather than overpowering it, allowing the natural fruitiness to truly shine.
• Bursting with Tropical Flavor: Each slice is loaded with succulent mango chunks, ensuring a vibrant, fruity flavor in every bite. The subtle hint of cinnamon enhances the tropical notes without dominating.
• Effortless to Make: As a quick bread, there’s no yeast involved, meaning no proofing time! It comes together quickly with minimal fuss, making it ideal for both seasoned bakers and beginners.
• Versatile for Any Occasion: Whether you serve it for a special brunch, a casual breakfast, a delightful afternoon tea, or simply as a satisfying snack, this mango bread fits seamlessly into any part of your day.
• Freezer-Friendly: Bake a batch and freeze slices for later, so you can enjoy a taste of summer whenever you desire. It thaws beautifully and tastes just as fresh.

This Easy Mango Bread isn’t just a recipe; it’s an experience, bringing a little bit of sunshine and joy to your kitchen.

Essential Ingredients for Mango Bread

Creating this delicious Mango Bread requires a few simple ingredients, most of which you likely already have in your pantry. Each component plays a vital role in achieving that perfect texture and flavor:

• All-Purpose Flour: This forms the primary structure of our bread, providing the ideal balance of tenderness and stability. Ensure you measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can lead to a dense bread.
• Granulated Sugar: Beyond just sweetness, sugar contributes to the bread’s moistness and helps achieve that beautiful golden-brown crust during baking. It balances the tartness sometimes found in mangoes, enhancing their natural flavor.
• Baking Powder: Our key leavening agent! Baking powder reacts with moisture and heat to create carbon dioxide bubbles, giving the quick bread its characteristic rise and light texture without the need for yeast or extensive proofing.
• Ground Cinnamon: This isn’t just for spice; it’s the secret ingredient that beautifully complements the tropical notes of the mango. The cinnamon adds a warm, inviting depth of flavor that isn’t overpowering but rather highlights the fruit’s natural sweetness.
• Salt: A small but mighty ingredient, salt is essential for balancing and enhancing all the other flavors in the bread. It prevents the bread from tasting flat and brings out the best in both the sweet and fruity elements.
• Large Eggs: Eggs serve multiple purposes in this recipe: they act as a binder, holding the ingredients together; they add richness and moisture; and they contribute to the bread’s structure, ensuring it holds its shape. Make sure they are at room temperature for better emulsification with other ingredients.
• Melted Butter: While many quick breads use oil for moisture, butter is chosen here specifically for its rich, dairy flavor, which adds incredible depth and a tender crumb to the mango bread. The natural moisture from the mango ensures the bread remains exceptionally moist, even with butter. Ensure it’s melted and slightly cooled before mixing with eggs.
• Fresh or Frozen Mango: The star of the show! You’ll need a generous amount of finely diced mango. If using fresh mango, choose ripe but firm mangoes for the best flavor and texture. If using frozen, there’s no need to fully thaw, but ensure it’s soft enough to dice into small pieces so they distribute evenly throughout the batter and prevent pockets of raw fruit. Small dice are crucial for an even distribution of flavor and moisture.

With these quality ingredients, you’re well on your way to baking a truly exceptional Easy Mango Bread.

How to Bake the Perfect Mango Bread

Baking this Easy Mango Bread is a straightforward process, designed for simplicity and delicious results. Follow these steps for a perfectly moist and flavorful loaf:

STEP 1: Prepare Your Dry Ingredients. Begin by preheating your oven to 350°F (175°C) and preparing your loaf pan. You can either generously grease it, or for easier removal, line it with parchment paper, leaving an overhang on the longer sides to use as handles. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together thoroughly, ensuring they are well combined. This step is crucial for even distribution of the leavening and spices throughout the bread.

STEP 2: Mix the Wet Ingredients. In a separate, medium-sized bowl, whisk together the large eggs and the melted butter. It’s important that the butter has cooled slightly after melting to prevent it from “cooking” the eggs when combined. Whisk until the mixture is smooth and evenly incorporated.

STEP 3: Combine Wet and Dry Mixtures. Pour the wet ingredients (egg and butter mixture) into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently begin to mix them together. At this stage, do not mix completely; you should still see some streaks of flour. Overmixing develops gluten, which can lead to a tough, dry bread.

STEP 4: Fold in the Mango. Once the wet and dry ingredients are mostly combined, add all of the finely diced mango to the bowl. The mango pieces should be small enough (about 1/4 to 1/2 inch) to distribute evenly and ensure a burst of flavor in every bite.

STEP 5: Final Gentle Mix. Continue to mix the batter gently, just until the mango is evenly incorporated and no dry streaks of flour remain. The batter for this bread is quite thick, so it might require a bit more effort to mix everything together, but remember the golden rule of quick breads: avoid overmixing at all costs. A few lumps are perfectly fine and often indicate a tender final product.

STEP 6: Bake to Golden Perfection. Transfer the thick batter to your prepared loaf pan, spreading it out as evenly as possible with your spatula. Bake in the preheated oven for approximately 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times can vary depending on your oven, so start checking around the 50-minute mark. Once baked, let the bread cool in the pan on a wire rack for about 10-15 minutes before carefully removing it to cool completely on the rack. Slicing too early can cause the bread to crumble.

Tips and Tricks for the Best Mango Bread

To ensure your Mango Bread turns out perfectly every time, keep these helpful tips and tricks in mind:

• Working with Frozen Mango: If you opt for frozen mango, there’s no need for a full thaw. However, you’ll want it to soften just enough so you can easily cut it into small, even dice. This ensures the mango distributes well and bakes properly within the bread. Overly large frozen chunks can lead to uneven baking.
• Cool Melted Butter is Key: Always make sure your melted butter has cooled slightly before you whisk it with the eggs. Adding hot butter to eggs can cause them to scramble, which will negatively impact the texture of your bread. Lukewarm is ideal.
• Choosing the Right Loaf Pan: The dimensions of your loaf pan can significantly affect the final shape and baking time of your bread. This recipe is designed to produce a relatively substantial loaf. While a standard 9×5-inch loaf pan works, it might yield a slightly thinner, wider loaf. For a taller, more traditional quick bread shape, I highly recommend using a 1-pound loaf pan, typically measuring around 8.5×4.5 inches. This ensures a nice rise and a beautiful dome.
• Don’t Overmix the Batter: This is arguably the most crucial rule for any quick bread. Mix the wet and dry ingredients only until just combined, with no visible streaks of dry flour. Overmixing develops gluten, which can lead to a tough, dense, and chewy bread instead of a tender, moist one.
• Embrace Creative Add-ins: While this mango bread is fantastic on its own, it also welcomes customization! I tested a batch with shredded coconut, and while I ultimately left it out for a pure mango focus, it added a delightful tropical dimension. If you love coconut, feel free to add about 1/2 cup to the batter along with the mango. Other great additions could include a handful of chopped macadamia nuts for crunch, a touch of lime zest for extra brightness, or a sprinkle of ginger for a complementary spice kick.
• Proper Storage for Freshness: Once completely cooled, store your mango bread at room temperature in an airtight container or tightly wrapped in plastic wrap. It will stay wonderfully fresh for up to 3-4 days. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.

Following these simple guidelines will help you achieve a truly outstanding Mango Bread that you’ll be proud to share!

More Quick Bread Recipes to Enjoy

If you’ve fallen in love with the ease and deliciousness of quick breads, explore some of our other favorite recipes that are just as simple and satisfying:

• Best Strawberry Bread
• Classic Zucchini Bread Recipe
• Blueberry Banana Bread with Coconut

Each of these recipes offers a unique flavor profile and the same comforting simplicity that makes quick breads a joy to bake and share.

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Mango Bread

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Author:
Deborah Harroun

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

Servings:
12 servings

Course:
Bread

Cuisine:
American

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Pin

This Easy Mango Bread is a quick bread that is perfect for breakfast, brunch, or snack time. Not too sweet but filled with mango chunks, this quick bread is fruity and tropical.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup melted butter, cooled
• 2 cups cubed mango, diced small (fresh or frozen)

Instructions

1. Preheat the oven to 350ºF (175°C). Grease a loaf pan (9×5-inch or 8.5×4.5-inch) or line it with parchment paper for easy removal.
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Whisk until well combined.
3. In another bowl, mix together the eggs and the cooled melted butter until smooth.
4. Add the butter-egg mixture to the dry ingredients and mix until mostly combined, with a few dry streaks remaining. Then, add the diced mango and stir gently until just combined. Be careful not to overmix.
5. Transfer the thick batter to the prepared loaf pan, spreading it evenly.
6. Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted in the middle comes out clean.
7. Cool completely in the pan on a wire rack for 10-15 minutes before carefully removing and allowing to cool fully on the rack before slicing.

Recipe Notes:

You can use fresh or frozen mango. If using frozen mango, you’ll want to cut the pieces into a smaller dice to be evenly distributed through the bread.

This bread doesn’t rise a lot, so keep this in mind when choosing a loaf pan. My 9×5-inch loaf pan produces a thinner, wider loaf, so I prefer my 1 pound loaf pan that is 8.5×4.5-inches for a taller loaf.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving:
1
slice

,

Calories:
219
kcal
(11%)

,

Carbohydrates:
32
g
(11%)

,

Protein:
3
g
(6%)

,

Fat:
9
g
(14%)

,

Saturated Fat:
5
g
(31%)

,

Polyunsaturated Fat:
0
g

,

Monounsaturated Fat:
3
g

,

Trans Fat:
0
g

,

Cholesterol:
55
mg
(18%)

,

Sodium:
170
mg
(7%)

,

Potassium:
61
mg
(2%)

,

Fiber:
1
g
(4%)

,

Sugar:
20
g
(22%)

Keywords:
mango bread, quick bread, tropical bread, mango loaf