Mango bread loaf is the best use for this season’s mangoes! Soft and moist, and bursting with bright mango and warm cinnamon flavors, it makes a delicious breakfast or midday snack.
After re-shooting my mango royale yesterday, I had a few pieces of fruit 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 soft, moist, and bursting with bright mango and warm cinnamon flavors; I might have swooned a little.
And not only is it hearty and flavorful, but it’s 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 one or two loaves 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. 😉
New flavors
- Sprinkle the top with a streusel topping before baking for an extra layer of sweetness and crunch.
- Swap the mangoes with peaches or strawberries and the raisins with walnuts or cashews for variety.
Serving for a party
If you’re serving for a crowd, you can bake the batter in muffin tins instead of a loaf pan for convenient individual servings
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.
More ways to enjoy mangoes
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.
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
Equipment
- 1 9 x 5 Loaf Pan
Instructions
- Preheat oven to 350 F.
- 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 the preheated 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.