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    You are in: Home / Recipes / Fresh Mango Bread Recipe
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    Fresh Mango Bread

    Fresh Mango Bread. Photo by Baby Kato

    1/1 Photo of Fresh Mango Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Grace Lynn's Note:

    I make lots of these during mango season and give away to friends and family. It's great for breakfast or afternoon snack! Sometimes I even stick it in the toaster for a different texture.

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    Serves: 20



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine all of the dry ingredients.
    3. 3
      Beat eggs with oil and add to flour mixture.
    4. 4
      Add mangos, lemon juice and raisins.
    5. 5
      Mix well.
    6. 6
      Pour into 2 greased 8x4 loaf pans.
    7. 7
      Bake for about 1 hour or until toothpick comes out clean.

    Ratings & Reviews:

    • on July 21, 2012


      This is a fantastic recipe, I made a few changes for a healthier version , used coconut oil 1//3 C and Yogurt 2/3 C like another reviewer suggested, also used raw agave 3/4 C instead of sugar , and the flour used 1 C White flour, !/2 C Whole wheat flour and 1/2 C oat flour, added cristallized ginger ( I love raisins but my husband don't) the rest and procees was all the same, Love this recipe!!!!!, almost forgot, added some rum to it and the flavor is awesome.

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    • on May 11, 2012


      Mmmmmm, yummy! This is definitely a keeper! I have LOTS of homegrown mangoes and tried this recipe to use a bunch that had fallen really ripe. Wow! I made a large loaf and only six muffins. I did use a bit more lemon than called for. Next time, I will try what other reviewers suggested and substitute plain (homemade!) yogurt for part of the oil and will reduce the sugar somewhat. Thanks, Grace Lynn!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2011


      Absolutely delicious! I've tried a lot of mango bread recipes and this one beats them all. I checked my bread after 45 minutes and it was already done -- after I took it out of the pan and cooled it on the wire rack, I wrapped it up and served it the next day (I think all quick breads taste better the day after they're made). Well, it only lasted about 10 minutes. Everyone went back for seconds (and thirds). Really moist, without being too dense, and held together without a lot of crumbs. Great recipe!!

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    Read All Reviews (18)


    Nutritional Facts for Fresh Mango Bread

    Serving Size: 1 (59 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 182.1
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 1.2 g
    Cholesterol 18.6 mg
    Sodium 191.8 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 0.8 g
    Sugars 13.9 g
    Protein 2.1 g

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