Mango Bread
If you ever find yourself with a mango that’s a little past it prime, this mango bread is exactly what you need! Similar to banana bread, it a soft, sweet quick bread that works just as well with your morning coffee as it does as a dessert. Bonus: it comes together in one bowl and bakes in under an hour!
What you’ll love about this recipe:
- Uses real ripe mangoes for that pure, full-bodied flavor.
- One-bowl batter. No fancy steps or equipment needed.
- Make-ahead friendly. Still tastes great the next day and freezes beautifully.
Turn soft mangoes into delicious mango bread
The mango section at my local Indian market is my downfall. Every time I go, I swear I’ll just buy a few… and somehow I leave with a whole case. They’re so juicy and sweet and they taste like the idea of mango—the exact flavor that candy and yogurt try to copy, but better.
Last week, my stash started to tip into “eat me now” territory.
I thought about how when bananas start to get soft, they get made into banana bread. o why not do the same with mangoes?
I grabbed my applesauce bread recipe, swapped in diced mango, added a pinch of cardamom, and crossed my fingers. A few minutes later the house was filled with the most delicious smell and I wondered why mango bread isn’t more of a thing. It absolutely should be! This is the kind of recipe you make once and immediately plan your second loaf.
Homemade mango bread Ingredients
Dry Ingredients
All-purpose flour. The structure that holds everything together. Too much can make the bread tough, so measure with care. I’ve included weights measurements for the perfectionists out there.
Granulated sugar. Just enough sweetness to enhance the mango’s natural flavor.
Baking powder. Our lift and lightness.
Kosher salt. Balances sweetness and deepens flavor.
Ground cardamom. Adds a warm, floral spice that plays beautifully with mango (it’s the “secret ingredient” in mango lassi!)
Wet Ingredients
Unsalted butter. Adds moisture and a silky mouthfeel, plus helps the bread get a beautiful golden crust.
Milk. Keeps the crumb soft and tender.
Eggs. Bind everything together and add richness.
Vanilla extract. Rounds out the flavors with a mellow sweetness.
Mango. The star of the show! I love kent mangoes for their sweetnes but any large, very ripe mango will work! Dice it finely for pops of mango in each bite of bread or puree it for a more uniform flavor and texture.
How To Make mango bread
Mix the dry ingredients together in a large mixing bowl.
Next stir in the magoes.
Now, add your wet ingredients, expecpt the butter. Theoretically you should mix them together in a separate bowl to get the eggs smooth, but that means dirtying a second bowl nd I don’t have time for that. I add everything right on top of the dry ingredients and gently whisk them together, being careful not to get too much flour into the mix.
Once the wet ingredients are smooth, you can gently fol everything together. Don’t overrmix the batter, or it can get tough. The batter should be very thick and sticky.
Finally, stir in the melted butter. At first, it might seem like the batter doesn’t want to come together, but keep stirring and it will incorporate into a smooth, glossy batter that will pour easily into your loaf pan.
Frequently asked questions
Yes. Thaw them in a colander to drain excess moisture and blend until smooth. Goya also make a frozen mango puree that you can use without draining; just defrost and go!
The sweeter the better. If your market has Ataulfo or Kesar mangoes, grab them.
Absolutely! Try chopped pistachios, shredded coconut, or candied ginger.
Since this bread has. lot of moisture, it spoils quickly. Leftovers kept in the refrigerator will last about 3 days. You can also wrap the bread tightly in saran wrap and then foil and freeze it for up to 3 months.
Other recipes you might like:
- Spiced Applesauce Bread with Candied Ginger
- Mango Raspberry Sorbet
- Double Chocolate Zucchini Muffins with Chai Spices
- Pear and Cardamom Quick Bread
Mango Bread
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g )
- 1 Tbsp baking powder (12g)
- ½ tsp kosher salt (3g)
- ¼ tsp ground cardamom (1g)
- 1 cup milk (240 ml)
- 2 large eggs
- 1 tsp vanilla extract (5 ml )
- 1 cup mango, finely diced (240g)
- ¼ cup unsalted butter, melted & cooled (57g)
Instructions
- Preheat oven to 350 °F. Grease or line a loaf pan with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Stir in the mngo.
- Add the milk, eggs and vanilla. Mix just the wet ingredients gently to incorporate, then fold into the dry ingredients to combine.
- Stir in the melted butter.
- Pour the batter into the pan. Bake for 45–55 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack before removing the bread from the pan and slicing.
- Storage: Refrigerate up to a week or freeze for 3 months.
