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
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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!
Shawn
To make it vegan you can replace each egg with one tablespoon of ground flaxseed + 3 tablespoons of water. Add them to a bowl and let it sit until it is kind of gelatinous and goopy. I would also add two teaspoons of apple cider vinegar to help with the reaction needed for leavening.
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!