Mango Bread
Moist, fragrant mango bread made with fresh mango purée and cardamom—perfect for using up ripe mangoes. Easy, one-bowl recipe!
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.
Nutrition
Serving: 1slice | Calories: 286kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 333mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 509IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 2mg
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