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 addicting. 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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Michelle
I’ve made mango bread for years but my recipe was always a bit oily so I decided to try this one. It turned out delicious and very moist but it had a baking soda aftertaste. I checked my baking soda and it’s not expired and I made sure to to mix it real well so I’m not sure what happened? What would happen if use just 1 tsp instead of 2? I have more mangoes so I might try to again.
Beth Pierce
It might not rise as much. You could try 1 1/2 teaspoon.
Ananda
Does it have to have the coconut? Will it require a change to receipe?
Beth Pierce
It will still be delicious without the coconut! Happy baking!!
Becky
Wow! Thanks for the recipe. All those mangoes your neighbors are rejecting are perfect for this recipe. Like a very ripe, mushy banana, all those overly ripe mangoes are perfect for this recipe, with their mushy sweetness.
Beth Pierce
You are most welcome Becky! Thanks for the tip!
Jilly B
I’m still up so I might as well bake something. I’m giving this a try at 1:30am. And yes, I do work later today.
Beth Pierce
Some people are just night owls! LOL!
Pedro Rojas
Hi, when using 8×4 loaf pans, how many loads would it yield?
Beth Pierce
This recipe was written for a 9X5 inch loaf pan. I really need to add that to the recipe directions. You could use an 8X4 but you will have some leftover batter which you could add to mini loaf pans or just another 8×4 but make it a short loaf. Either way they will not require as much cooking time. Mini loaves take about 25 minutes. 8×4 loaf pans take about 40 minutes depending on how full they are.
Linda
Hi. I am looking forward to making mini loaves with the abundance of mangoes I have now. One question… is the coconut sweetened or not?
Beth Pierce
Yes it is sweetened! But honestly either one would work. Happy baking!
Susan
Loved recipe….not a mango fan…can you freeze this?
Beth Pierce
Thanks Susan! Yes you can!
Ellen
So moist! I followed the recipe but used 1/2 c applesauce and 1/2 c vegetable oil. I added mini chocolate chips. It made 3 mini loaves but probably should have made 4. So moist and delicious. I used fresh mangoes, not frozen. I would post pictures if this was an option.
Beth Pierce
Thanks Ellen! So glad that you liked it. I love your tips!
Fanny
When using frozen mangoes, do they to be thawed first?
Beth Pierce
Yes I do recommend thawing them first.
Alice
I’ve made this Easy Mango Loaf as mini loves and per recipe I can make 5-mini loaves.
I’ve handed out to neighbors, family and clients and the all LOVED the taste, texture, & of course I wasn’t stingy on the mangoes. I’ve tried it with Walnuts, Pecans, and Macadamia Nuts.
Al🌺ha
Alice
Beth Pierce
Thanks Alice! So glad that you, your family and clients like the bread. I love mangoes!!
Sue French
Can you use frozen mango pieces?
Beth Pierce
Yes you can!
Sue French
Thaw frozen mangoes or use frozen
Sheila Nale
Very good recipe! It’s keeper. I chopped the mangoes very small and loved the consistency of the loaves. I live in Belize and it’s a very good year for mangoes so am happy to have another good recipe to use them in. Thanks!
George Lopez
Hi Beth, your mango bread was a delicacy absolutely impeccable. i loved every moment of this deliciousness. your awesome!
Kristen Harrod
hi Gloria your bread is a delicacy and i loved every minute of its deliciousness. your awesome!
Jaya Madhav
Hi Beth,
Besides oil, you don’t need any ‘liquids’ for this recipe, like milk, sour cream, buttermilk, etc?
Jaya
Beth Pierce
Sorry about the delay Jaya! Busy day with dogs and kids. Nope just the oil and of course the eggs.
Gloria
Very easy and great tasting
Beth Pierce
Thanks so much Gloria! I am glad that you enjoyed it!!