Mango bread is soft, delicious, and full of tropical and Hawaiian flavors, making it a great way to make the most of the mango season. On top of it, it’s a simple mango bread recipe. Just whisk, mix, and fold.
Like every summer, I dive into the world of mangos like there’s no tomorrow. From curd to smoothie to shrikhand, I make it all. So, when I say this mango coconut bread is one of the best ways to use the yummy yellow fruit in a recipe, I’m not kidding.
The delicious tropical treat is made with ripe mangoes and is very similar to banana bread in texture. Not to mention, it's golden brown, coconutty from the shredded coconut, and buttery crunchy from macadamia nuts, the quick bread is perfect as a snack or dessert.
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Mango bread ingredients
Mango lends its natural sweetness and fruity aroma to Filipino mango bread, while coconut adds a hint of tropical essence and a subtle chewiness. The macadamia nuts, with their creamy texture and nutty taste, provide a satisfying crunch and a touch of richness that complements the other ingredients perfectly.
Mango: This is mango bread with mango purée. Use ripe mangos that are not stringy. I went with Kesar. If you do use a fibrous mango, be sure to strain your purée. You can also use canned mango puree if that's what you have.
Coconut: Desiccated coconut is easily available, and it adds a lovely flavor. Of course, you can use shredded coconut too in this mango loaf bread. I would suggest you chop it finely.
Flour: You can use all-purpose flour or whole wheat flour for the recipe. By all means, mix half of each.
Oil: I used sunflower. Feel free to substitute with canola or coconut.
Yogurt: adds moisture, making the mango bread moist and soft. Plain Greek yogurt is the best choice. You can use homemade yogurt as long as it is thick and well-drained.
Vanilla extract brings depth to the quick bread. Use homemade or store-bought.
Sugar: Cane, raw, or castor; pick what’s at hand for the mango bread recipe.
How to make mango bread?
Step 1: Preheat your oven to 180 C. Grease a loaf tin well.
Step 2: In a large bowl, whisk together the flour, desiccated coconut, baking powder, baking soda, and salt.
Step 3: Next, mix mango puree, Greek yogurt, oil, sugar, and vanilla extract in a separate smaller bowl.
Step 4: Pour the wet ingredients over the dry ingredients and mix well until no white streaks of flour are visible. The batter of this mango loaf bread recipe will be thick.
Step 5: Fold in the chopped macadamia nuts.
Step 6: Transfer the batter for fresh mango bread to your prepared cake tin. Top with more macadamia nuts and shredded unsweetened coconut, if you wish.
Step 7: We bake the Hawaiian mango bread recipe for 40-45 minutes or until a skewer inserted in the center comes out clean.
Step 8: Then, let the mango coconut bread cool in the tin for 10-15 minutes, before turning it on a cooling rack to cool completely.
Final step: Slice and savor!
Pro tips
- Do not over-mix the batter for this simple mango bread recipe.
- The batter for this quick bread is thick. But if it looks too thick or dryish, please add 1-2 tbsp of lukewarm milk.
- To prevent the bread from over-browning, loosely tent with aluminum foil after 30-35 minutes.
- Let the bread cool completely before slicing so the crumb sets and the flavors develop well.
Substitutions
My moist mango bread recipe contains macadamia nuts. They’re my choice of add-ins and are completely optional. I just feel they go well with the mango bread Hawaii flavors. You can leave them out or swap them with:
- Almonds
- Walnuts
Variations
For the extra crunch, I topped this mango loaf cake with macadamia nuts and shredded unsweetened coconut.
- You can top it with almond flakes or any chopped nuts of your choice.
- Or add cinnamon to the fresh mango bread batter.
Serving & Storing
My favorite dishes to serve with a simple mango bread recipe are:
- A dollop of creamy cream cheese on top of mango bread for a delightful contrast of flavors.
- A cup of hot tea or iced coffee for a cozy and comforting snack.
In case you have leftovers, cover the mango bread or place it in an airtight container and keep it refrigerated. Reheat for 10 to 15 seconds in the microwave before serving.
You can also freeze fresh mango bread as a whole loaf or sliced. Wrap it in aluminum foil, and it’ll stay good for up to a month. Thaw at room temperature for 20 minutes for a slice and 2 hours for a loaf.
More mango recipes
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Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mango bread recipe as much as we do!
📖 Recipe
Mango Bread Recipe
Ingredients
- 1.5 cups All-purpose flour
- 1/2 cup Desiccated coconut
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Vegetable oil
- 1/2 cup Mango puree
- 2/3 cup Plain Greek yogurt
- 1/2 cup Sugar I used castor sugar
- 1.5 tsp Vanilla extract
- 3-4 tbsp Macadamia nuts Roughly chopped
Topping ( Optional)
- Macadamia nuts, chopped, Shredded unsweetened coconut
Instructions
- Preheat your oven to 180 C. Grease a loaf pan well. I used an 8"x4" pan.
- In a large bowl, whisk together the flour, desiccated coconut, baking powder, baking soda, and salt.
- Whisk the yogurt, mango puree, sugar, oil, and vanilla extract, in a small bowl.
- Pour the wet ingredients over the dry ingredients and mix well until no white streaks of flour are visible. The batter will be thick.If the batter feels too dry, add 1-2 tbsp of warm milk.
- Fold in the chopped macadamia nuts.
- Transfer the batter to your prepared cake tin.
- Sprinkle some more chopped macadamia nuts and shredded coconut on top.
- Bake at 180 C for 40-45 minutes, or until a skewer inserted in the center comes out clean.To prevent the top from over-browning, loosely tent with a piece of aluminum foil after 30 -35 minutes.
- Let the cake cool in the tin for 10-15 minutes, before turning it out on a cooling rack to cool completely.
- Slice and serve. Enjoy!
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