Community Pick
Fresh Mango Bread
"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."
photo by tracirandazzo
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 473.18 ml all-purpose flour
- 9.85 ml ground cinnamon
- 9.85 ml baking soda
- 2.46 ml salt
- 236.59 ml granulated sugar, can substitute 1/4 cup for dark brown sugar (better crust)
- 2 large eggs
- 177.44 ml vegetable oil
- 591.47 ml mangoes, peeled and chopped
- 4.92 ml lemon juice
- 59.14 ml raisins
directions
- Preheat oven to 350 degrees.
- Combine all of the dry ingredients.
- Beat eggs with oil and add to flour mixture.
- Add mangos, lemon juice and raisins.
- Mix well.
- Pour into 2 greased 8x4 loaf pans.
- Bake for about 1 hour or until toothpick comes out clean.
Questions & Replies
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I don’t quite understand. This recipe says 1 cup of sugar, then says substitute 1/4 cup for brown sugar for crustier top. So am I to take 1/4 white sugar out and put in the 1/4 cup brown sugar? Confused. -
Can I use mango purée instead of fresh mango ? I puréed dried mango and now want to use it but how ? -
Can I use frozen chopped mangoes in place of fresh? I had too many mangoes that ripened at the same time so I had to peel, seed and freeze them in halves. They dice really well while still frozen. -
What does it mean "2 1/2 C mangoes, peeled and chopped added rind & heated wit(t) raisins to hydrate"? What kind of rind do you mean?
Reviews
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Great recipe! I make it exactly as is for the grandkids and less adventurous adults but it is easy to add fun things to...I like banana (2 c. mango with 1 1/2 bananas), diced crystallized ginger, shredded coconut, nuts... whatever you like! I do find it to be done closer to 50 minutes in my oven. -
This recipe got great reviews from my family and coworkers. A great way to use up extra mangoes. The bread is moist just like a quick bread should be. We wrapped this bread in plastic wrap after it cooled and let it sit till the next day, it was even better that way. We did not have raisins so omitted them.
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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! -
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!! -
My friend left some mango slices here after house sitting for us, so thought I'd do her a favor and make some mango bread out of it. I don't care for mangos at all - but this bread is very good. There's enough flavor from all the ingredients and I chopped up the mango in a processor, so it is very subtle in flavor. YUMMY. This is a very easy recipe. Instead of making 2 loaves, I made 1 loaf and 12 muffins. They turned out beautifully. I'm sure my friend is going to LOVE it! Thanks for posting! Update: It's almost 1 month later and my friend is still raving over this bread! It's a definite keeper!
see 28 more reviews
Tweaks
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Made this recipe but used small loaf tins! Cooking time was cut shorter, but they came out great!! :) -
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just made up this recipe and am thoroughly enjoying it. i only had 2 c of mango (chopped up quite small) but that seemed to be enough. i also substituted 1/2 c of plain yogurt for 1/4 c of the oil and i only used 1/2 the sugar. i used chopped walnuts instead of raisins. still tastes great!
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So, I cook, not bake. I haven't baked in 25 years... I made a half batch for that reason, but added a bit extra mango and subbed in greek yogurt for the oil, as well as a scoop of vanilla protein powder (for me and my diabetic mom). They were delightful! Tomorrow we'll have them for dessert.
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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. -
Made this today with a few substitutes that worked really well as I tried to make it "healthier". Used apple sauce instead of the oil and splenda instead of the sugar. It tasted really good and will make again.
RECIPE SUBMITTED BY
glynn117
United States
I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!
