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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Faye says
Can I use black Turtle beans for the filling? Os it the same with black beans that you used?
Myra says
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
Lalaine Manalo says
Thank you for the 5-stars! This Mango loaf is one of my favorites and I am glad you liked it!
Rey says
Love it. I substituted oil with half melted butter and half oil.
Lalaine Manalo says
Thanks for the 5-stars. Glad the recipe worked well for you. I am sure the butter added tons of flavor 🙂
Kathleen says
“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?
Lalaine Manalo says
You mean a crockpot? I haven’t tried it so I am not sure it would work 🙁
Olivia says
Could this be done in muffins? How many minutes could be the cooking time if so ?
Lalaine Manalo says
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.
Merlie says
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
Lalaine Manalo says
Yay! I am glad you enjoyed it!
Lhei says
Hello.
I am planning on making this one, is it okay if I use frozen mangoes?
Lalaine says
Yes, frozen mangoes are ok. Just make sure to thaw them well so the excess liquid does not affect the batter.
Nichole says
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!
Lalaine says
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.