Mango bread loaf deliciously studded with raisins is your new favorite baked treat! Soft, moist, and bursting with bright mango and warm cinnamon flavors, it’s great for breakfast or midday snack.
Now that I am blogging full time and my cooking is no longer restricted to only weekends, I’ve been slowly updating photos on both my blogs that are, um, ugly. I have so much to learn and, to this day, still struggle with my food photography, but I’d like to think I’ve learned a little these last three seven years and can now give these old photos better justice.
Anyway, after re-shooting my mango royale yesterday, I had a few pieces of the fruit left that were ripening fast and needed to be used ASAP. I thought of turning them into mango and cream cheese turon, but since I haven’t posted any baked goods lately, I decided on a mango loaf instead.
Good thing I did, this quick bread is the best use of mangoes ever! It came out so soft, moist, and bursting with bright mango and warm cinnamon flavors; I might have swooned a little.
And not only is it a hearty and flavorful, but this mango bread loaf is also simple to make. It’s all a matter of stirring the ingredients together, and you don’t even need a mixer!
You can easily bake a batch, or two, to bring to potlucks or to give out as homemade gifts. But why would you? They’re the perfect breakfast, or any time of the day snack, you’ll want to keep all the yummy slices to yourself. No judgment here. 😉
Make two or three loaves at a time and freeze for whenever a bread craving strikes!
How to freeze and store
- The quick bread will keep at room temperature for up to four days. Place on a plate and cover tightly with plastic film or store in an airtight container.
- It will keep in the freezer indefinitely but is best consumed within 3 to 4 months. Wrap the whole loaf or each slice individually in aluminum foil and transfer in a resealable bag, squeezing out as much air as possible.
- To serve, thaw at room temperature for about 20 to 30 minutes for slices or 2 to 3 hours for a whole loaf.
Want more ways to enjoy mango? Check out this Thai-inspired mango salad with lime dressing or these sweet mango chicken skewers for delicious lunch ideas.
Mango Bread Loaf
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup oil
- 2 eggs
- 3 Manila mangoes (about 2 1/2 cups), peeled and chopped
- 1/2 cup raisins
- 1 tablespoon lemon juice
Instructions
- Grease a 9 x 5 loaf pan and set aside.
- In a bowl, combine flour, sugar, ground cinnamon, baking soda, and salt. Whisk together until well-distributed.
- In a small bowl, combine oil and eggs. Beat until well-blended and add to flour mixture.
- Add mangoes, raisins, and lemon juice. Mix well.
- Pour mixture into the prepared loaf pan and bake in a 350 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle comes out clean.
- Remove from oven and allow to cool before slicing.
Video
Nutrition
Thank you very much for sharing your recipe. My first time to try baking Mango loaf bread and turn out lovely. The bread was crunchy on the outside but fluffy on the inside and….. oh so tasty. I substitute the oil to butter and bake it for 1 hour. Looking forward to try more of your recipes. God bless
Thank you for the 5-stars! This Mango loaf is one of my favorites and I am glad you liked it!
Love it. I substituted oil with half melted butter and half oil.
Thanks for the 5-stars. Glad the recipe worked well for you. I am sure the butter added tons of flavor 🙂
“mango and cream cheese turon”
There’s such a thing as that? I need to try that ASAP!
We don’t have an oven at home. Do you think it’s possible to cook this in a slow cooker?
You mean a crockpot? I haven’t tried it so I am not sure it would work 🙁
Could this be done in muffins? How many minutes could be the cooking time if so ?
I haven’t tried baking this in muffin tins but I don’t see why it wouldn’t work. I’d say about 30 to 40 minutes, just insert a toothpick in the center to check for doneness.
i’ve this this for the second time and its so good… yummy… got orders from my friends so i have to cook again for this… never regret trying
Yay! I am glad you enjoyed it!
Hello.
I am planning on making this one, is it okay if I use frozen mangoes?
Yes, frozen mangoes are ok. Just make sure to thaw them well so the excess liquid does not affect the batter.
Made this mango loaf tonight and it was fantastic! Baked for one hour exactly and I found it a touch dry, but that’s due to my oven most likely. Great recipe, I’ll certainly be making this again, thank you!
Thank you so much, Nicole, for your feedback. I am glad you enjoyed the recipe. Yes, sometimes I find ovens don’t have accurate temperatures. I had to buy an oven thermometer for mine to get a more accurate temp.
i love your blog. i learned so many good good recipes.
what can be the best substitute for baking soda? and the quantity? because i dont like its after taste 🙂
Baking soda is the leavening agent here. I guess you can try baking powder but I don’t have the exact measurements/procedure as I haven’t personally tried it.
I do love the photos of your food. They look great and looks really appetizing. Consider using brush and oil just to add moist look for your food products. Food photography usually requires retouching your food for the pictorial. But as is, they still look really yummy.
Thank you so much for the tip. Food photography is a struggle for me yet very important for the growth of my blog. I’ve read somewhere to spray the food with cooking spray to make it look more moist but I haven’t been doing it as I eat the food I make for the blog is usually my lunch (or dinner). 🙂
Nice! Thanks for the recipe. Might try this and share it to my friends.
I hope you do, it’s delicious 🙂
Wow , never would think of Mango bread , but now I am inspired ! Mangos are here cheap as chips and I have made some amazing tarts with fresh Mangos . But that bread recipe sounds delicious , will absolutely try that ! I love baking !
Well your new photos are great! Yes what is the deal with the mango balls! jajaja, they are cute though I can see why they were there in the first place. You could also try photographing the places from the top, like a flatlay. Good luck with the changes and the baking!
Oooh. Looks good. Banana nut bread kind of looks like this and it’s so yummy!!!
The mango bread is something i would love to try. Its very new to me thus i am intrigued by its taste.
It’s good to update old content so they are made better, since a post published can be read by someone for the first time even years from now. I think one thing you can improve on is depth of field. Here, a camera, especially the lens, matter. 🙂
I am not in the philippines now and I am really craving for mangoes. You just made me crave more. Hehe. As soon as I am back in the country, I will do your recipe. 🙂
I have heard about banana bread before but never of mango bread. It’s very intriguing, I think it would be delicious for breakfast, with mango jam and a glass of milk.
I have never had a mango bread but it looks delicious! I am with you on the food photography! It can be so frustrating and so hard to get the perfect picture. I am always improving and trying to learn more. You are doing great! I can’t wait to see what more recipes you come up with!
I hear you on taking photos of food. I’m a travel blogger and while I love writing, I often have a hard time taking pictures, especially of food! But your new pictures look beautiful. And the mango bread sounds really tasty!
Thank you, Stella. Photography is one of my blogging struggles and hopefully one I can improve on with constant practice. 🙂
.. the photo’s speaks for itself..it’s definitely delicious!
🙂
Great improvement on the photos! I feel so inspired just by looking at them. Thank you! 🙂
Just takes practice 🙂
Can I do this but steamed?
It would be possible to steam it but it would not come out the same if it was baked. You will not get that nice crust and it will be more moist than the usual. It will definitely be softer and lighter in color.
Thanks, Benj 🙂