This Easy Mango bread brings sweet mangoes, cinnamon, pecans, and coconut into perfect harmony in this easy-to-make sweet bread. It is a family and friend favorite.
It seems as if spring has sprung, or at it is at the least trying to move that way. Some cold weather is coming in tomorrow night, but it is supposed to rebound Monday afternoon, so all is well with the world. That report alone inspired me to cook something spring-ish. Now for all you grammatically correct people, I know that is not a proper word, so please don’t send me a bunch of emails on my grammar. This Easy Mango Bread is so quick, delectable, and dependable. Don’t you have any ripe mangoes in yet? No problem, use frozen. Most frozen fruit I have worked with is delicious as it was frozen at its peak, making it super sweet.
I would bet that you have never had mango bread before. Well, prepare to have your taste buds tantalized!! This Easy Mango Bread comes together quickly and bakes in about one hour.
You are going to love this Easy Mango Bread. It is so delicious that people tell me it is addicting. Proceed with caution because it is pretty much that way. Bake one for your loved ones today, and let me know what you think.
Other sweet bread you will love!
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Easy Mango Bread
You are going to love this Easy Mango Bread. It is so delicious that I have had people tell me it is addicting. Proceed with caution because it is pretty much that way. Bake one for your loved ones today, and let me know what you think.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: sweet bread
- Method: bake
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3 eggs
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups chopped mango
- 1/2 cup chopped pecans
- 2/3 cup shredded coconut
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with nonstick baking spray or grease and flour pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Make well in the center. In a medium bowl, whisk together vegetable oil, eggs, sugar, brown sugar, and vanilla. Pour the vegetable/oil mixture into the well of the flour mixture. Stir to combine. Fold in mango, pecans, and coconut. Pour into loaf pan and bake for about 1 hour or until toothpick comes out clean. Let it cool for 5-7 minutes before inverting and removing from the pan.
Keywords: easy mango bread recipe, mango bread recipe, mango coconut bread, sweet bread
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Katie
I LOVE this recipe!! This is my fourth loaf, but one hour does not seem to be enough in my oven. More like 1.5 hours but the edges get very dark and I worry about burning it. Any recommendations or adjustments I can try?
Beth Pierce
Thanks, Katie! Maybe your oven temp is off a little bit. Once browned to your liking cover the top with a loose piece of aluminum foil. You could also raise the rack in your oven so your bread is not so close to the heating element.
Steve
Turned out fantastic. Had it in the oven 10 min longer. Used walnuts instead of pecans.
Don’t skip the coconut. Very nice flavour throughout.
Thanks for the recipe.
★★★★★
Beth Pierce
Thanks, Steve! So glad that you liked the mango bread. It is one of my favorites.
Vivian
The recipe is a bomb! I was not sure how will taste mango bread even I love mango. Follow the recipe by step and you will have a very testy delicious mango bread. Please do not skip the coconut flakes and almond this is the key of the flavor.
★★★★★
Beth Pierce
Thanks, Vivian! I am so glad that you liked the mango bread. We love it too!
Tamie
Hi! We are late in the game finding this recipe. It seems like this is such a wonderful recipe, but I think we made the mistake of using turbinado sugar. The first batch my husband made, the taste was in the bland side. The second batch I made and added extra cinnamon, and vanilla, still on the bland side. I don’t know what we’re doing wrong, except maybe it’s the type of sugar that we’re using! Any ideas? Thanks!
Beth Pierce
Not sure, Tamie. I get complements on this recipe all the time.
Kathryn Spadaro
This is the most delicious mango bread recipe I have tried!!! So moist and flavorful! I have already made three loaves!! Thank you so much for this recipe.
Beth Pierce
The pleasure is all mine, Kathryn!
Tracey
Omg this mango bread is delish
★★★★★
Beth Pierce
Thanks, Tracey! So glad that you liked it!
Cindy
Your mango recipe is delicious. I have a neighbor who has a mango tree. He gave us a bunch of mangos. What a wonderful way to enjoy them. Thanks
Cindy
Beth Pierce
You are most welcome, Cindy! Sof glad that you enjoy the mango bread.
Patricia
Hi Beth
Can you substitute eggs for something else to make it more vegan?
Thanks
Patricia
Beth Pierce
I just do not have enough experience with vegan cooking to answer that. Perhaps the readers have some ideas!
Karen Alessandroni
Can I substitute coconut oil for the vegetable oil?
Beth Pierce
Yes you can.
Chelsie
I made 2 loaves of this tonight and they turned out PERFECT! Thank you so much for sharing, I will definitely be making this more!
★★★★★
Beth Pierce
Thanks Chelsie! So happy that you liked the mango bread!
Mel
Hi, I am hoping I can make this mango bread tomorrow. I wasn’t able to find shredded coconut but found two other options. Coconut chips and toasted maple infused coconut chips. Would either of these work?
Thank you.
Beth Pierce
I think the coconut chips would be kind of big for baking with. I wonder if you could chop them up?
Mel
Easy enough! Thank you 😊
Beth Pierce
My pleasure!
Brooke
I made this for a coworker and she loved! So moist and tasty. I left out the nuts and used sweetened coconut flakes.
★★★★★
Beth Pierce
Thanks Brooke! So glad that she liked it!
Tina
I’ve now made this twice. The first time I made it, I’d tested it with a toothpick and it came out clean. I soon learned that it wasn’t quite done. It sunk in the middle.
After tasting the edges, I discovered a really wonderful tasting bread.
I started all over again. After it was in the oven 60 mins, I covered it with foil and baked it another 10 mins.
It’s cooling now, so I expect wonderful results. I’m really looking forward to sharing.
Another thing I noticed was that the first time, I had left the mango in huge chunks, not small, diced pieces. I chopped them smaller with the second loaf.
My kitchen smells wonderful. Thank you for a keeper recipe!
★★★★★
Beth Pierce
So glad that you like it. The pleasure is all mine. Thanks for the tips!
Gail Shealey
This mango bread recipe is absolutely delicious! I’m making my 4th batch now. I’m making mini loafs for friends and family. Turns out perfect every time! This recipe is a keeper, for sure!
★★★★★
Vanessa
Can I substitute the flour for whole wheat?
Beth Pierce
Whole wheat flour changes recipes so I am reluctant to advise on that since I have not tried it. Please let us know if you do and what the results were.
Melina
Hello! My mangoes are EXTREMELY ripe to the point where they’ll end up more as a purée rather than cubes – will this affect the texture of the bread? Thank you in advance!
★★★★★
Beth Pierce
I am not sure since I have never tried.
Tina Buchanan
I loved the recipe, but I found that my very ripe mangos which were not holding into cubes tended to sink to the bottom of the batter. Because of this, the batter around the mango did not bake. It was edible, but next time I will not use such ripe mangos.
Beth Pierce
Thanks for the tip, Tina!
Gail Shealey
I made 4 mini loaves and baked for 45 minutes. They turned out perfect and we’re absolutely delicious! Gave a couple of them to friends who raved with compliments. This recipe is a definite keeper!
★★★★★
Beth Pierce
Thanks Gail! Glad that you liked them!
Michelle
I’ve made mango bread for years but my recipe was always a bit oily so I decided to try this one. It turned out delicious and very moist but it had a baking soda aftertaste. I checked my baking soda and it’s not expired and I made sure to to mix it real well so I’m not sure what happened? What would happen if use just 1 tsp instead of 2? I have more mangoes so I might try to again.
★★★★
Beth Pierce
It might not rise as much. You could try 1 1/2 teaspoon.
Ananda
Does it have to have the coconut? Will it require a change to receipe?
Beth Pierce
It will still be delicious without the coconut! Happy baking!!
Becky
Wow! Thanks for the recipe. All those mangoes your neighbors are rejecting are perfect for this recipe. Like a very ripe, mushy banana, all those overly ripe mangoes are perfect for this recipe, with their mushy sweetness.
★★★★★
Beth Pierce
You are most welcome Becky! Thanks for the tip!
Jilly B
I’m still up so I might as well bake something. I’m giving this a try at 1:30am. And yes, I do work later today.
Beth Pierce
Some people are just night owls! LOL!
Pedro Rojas
Hi, when using 8×4 loaf pans, how many loads would it yield?
Beth Pierce
This recipe was written for a 9X5 inch loaf pan. I really need to add that to the recipe directions. You could use an 8X4 but you will have some leftover batter which you could add to mini loaf pans or just another 8×4 but make it a short loaf. Either way they will not require as much cooking time. Mini loaves take about 25 minutes. 8×4 loaf pans take about 40 minutes depending on how full they are.
Linda
Hi. I am looking forward to making mini loaves with the abundance of mangoes I have now. One question… is the coconut sweetened or not?
Beth Pierce
Yes it is sweetened! But honestly either one would work. Happy baking!
Susan
Loved recipe….not a mango fan…can you freeze this?
★★★★★
Beth Pierce
Thanks Susan! Yes you can!
Ellen
So moist! I followed the recipe but used 1/2 c applesauce and 1/2 c vegetable oil. I added mini chocolate chips. It made 3 mini loaves but probably should have made 4. So moist and delicious. I used fresh mangoes, not frozen. I would post pictures if this was an option.
★★★★★
Beth Pierce
Thanks Ellen! So glad that you liked it. I love your tips!
Fanny
When using frozen mangoes, do they to be thawed first?
Beth Pierce
Yes I do recommend thawing them first.
Alice
I’ve made this Easy Mango Loaf as mini loves and per recipe I can make 5-mini loaves.
I’ve handed out to neighbors, family and clients and the all LOVED the taste, texture, & of course I wasn’t stingy on the mangoes. I’ve tried it with Walnuts, Pecans, and Macadamia Nuts.
Al🌺ha
Alice
Beth Pierce
Thanks Alice! So glad that you, your family and clients like the bread. I love mangoes!!
Sue French
Can you use frozen mango pieces?
Beth Pierce
Yes you can!
Sue French
Thaw frozen mangoes or use frozen
Sheila Nale
Very good recipe! It’s keeper. I chopped the mangoes very small and loved the consistency of the loaves. I live in Belize and it’s a very good year for mangoes so am happy to have another good recipe to use them in. Thanks!
George Lopez
Hi Beth, your mango bread was a delicacy absolutely impeccable. i loved every moment of this deliciousness. your awesome!
Kristen Harrod
hi Gloria your bread is a delicacy and i loved every minute of its deliciousness. your awesome!
★★★★★
Jaya Madhav
Hi Beth,
Besides oil, you don’t need any ‘liquids’ for this recipe, like milk, sour cream, buttermilk, etc?
Jaya
Beth Pierce
Sorry about the delay Jaya! Busy day with dogs and kids. Nope just the oil and of course the eggs.
Gloria
Very easy and great tasting
★★★★★
Beth Pierce
Thanks so much Gloria! I am glad that you enjoyed it!!