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 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 about 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 addictive. 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!
Easy Mango Bread
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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!