Mango bread is soft, delicious, and full of tropical flavors, making it a great way to make the most of the mango season. And the recipe couldn't be simpler. Just whisk, mix, and bake!
Like every summer, I dive into the world of mangos like there’s no tomorrow. From vegan mango curd to the ricotta mango cheesecake to the well-loved creamy mango shrikhand, I make it all. So, when I say this mango coconut bread is one of the best ways to use the yummy, juicy fruit in a recipe, I’m not kidding.
The delicious tropical treat is made with ripe mangoes and is very similar to this coconut 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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Why You'll Love This Recipe
This mango bread recipe is so easy and simple to follow. No special equipment, no beaters, or technique!
The taste of this Filipino mango bread is unparalleled! Mango lends its natural sweetness and fruity aroma, 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.
It's perfect for a cozy teatime or even dessert. I love it toasted and smeared with butter for breakfast, too!
Recipe Ingredients
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.
Macadamia nuts: Nutty and creamy, these nuts go so well with the tropical vibe of this easy mango bread.
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.
See the recipe card for full details about ingredients and quantities.
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.
How To Make Mango Bread
Step 1: Preheat your oven to 180°C 350°F. 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 onto a cooling rack to cool completely.
Final step: Slice and enjoy!
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.
How To Store
As with all quick breads, this mango bread is also best enjoyed the same day.
In case you have leftovers, cover the mango bread or place it in an airtight container and keep it refrigerated. Reheat in a toaster or for 10 to 15 seconds in the microwave.
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.
How To Serve The Hawaiian Mango Bread
This delightfully moist mango quick bread is a perfect accompaniment to your favorite cuppa. It's wonderful with Korean strawberry milk or a refreshing peach iced tea!
Add a dollop of creamy cream cheese on top of the mango bread for a lovely contrast of flavors. Try it toasted with a pat of honey cinnamon butter for your breakfast - so good!
📖 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!
Video
Notes
- 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.
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