Mango bread loaf deliciously studded with fresh mango and raisins is your new baking favorite! Soft, moist, and bursting with bright mango and warm cinnamon flavors, it’s amazing with as a quick breakfast or anytime 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 the both my blogs that are, um, ugly. I have so much to learn and, to this day, still struggle heavily with my food photography but I’d like to think I’ve come a long way these last three years and can now give these old photos better justice.
For some #TBT fun, here are some before and after pictures of my mango royale (what’s up with the huge mango balls? 😂) and espresso royale icebox cakes.
The ones on the left were taken three years ago and the ones on the right were this weekend. As you can see, the new photos are far from perfect but they are definitely better. And sometimes, that’s all we can ask for.
Anyway, after re-shooting the mango royale, I was left with a few pieces of the fruit which were ripening fast and needed to be used ASAP. I initially planned on doing a Chinese mango and beef stir-fry but since I haven’t posted any baked goods lately, I decided on this mango bread instead.
Good thing I did, this mango bread loaf is the best use of mangoes ever! The bread came out so soft, moist and bursting with bright mango and warm cinnamon flavors, I might have swooned a little.
Guys, I may consider myself an experienced enough cook but I am first to admit, my baking skills leave much to be desired. Nothing to write home to mom about, so to speak. This mango bread loaf, however, is so simple to make it’s almost Lalaine foolproof.
It’s all a matter of stirring the ingredients together, 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 ya? They make the perfect breakfast or any time of the day snack, you’ll want to keep all the yummy slices to yourself. No judgment here. 😉
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.
Notes
Nutrition
Lhei says
December 7, 2018 at 7:09 pmHello.
I am planning on making this one, is it okay if I use frozen mangoes?
Lalaine says
December 8, 2018 at 1:03 pmYes, frozen mangoes are ok. Just make sure to thaw them well so the excess liquid does not affect the batter.
Nichole says
May 28, 2017 at 12:02 amMade 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
May 28, 2017 at 12:23 pmThank 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.
janet says
November 5, 2016 at 4:55 ami 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 🙂
Lalaine says
May 7, 2018 at 12:14 pmBaking 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.
Dominic Barrios says
May 23, 2016 at 1:26 amI 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.
Lalaine says
May 23, 2016 at 1:50 amThank 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). 🙂
Ten says
May 16, 2016 at 3:03 amNice! Thanks for the recipe. Might try this and share it to my friends.
Lalaine says
May 18, 2016 at 2:21 pmI hope you do, it’s delicious 🙂
Klaudia says
May 13, 2016 at 3:53 pmWow , 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 !
Orana Velarde says
May 13, 2016 at 11:18 amWell 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!
Style With Tina says
May 13, 2016 at 6:51 amOooh. Looks good. Banana nut bread kind of looks like this and it’s so yummy!!!
Berlin says
May 13, 2016 at 5:04 amThe mango bread is something i would love to try. Its very new to me thus i am intrigued by its taste.
ROBERT LEE says
May 12, 2016 at 11:59 pmIt’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. 🙂
Jessica says
May 12, 2016 at 9:21 amI 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. 🙂
Joanna says
May 12, 2016 at 5:10 amI 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.
alison says
May 12, 2016 at 12:05 amI 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!
Stella the Travelerette says
May 11, 2016 at 4:55 pmI 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!
Lalaine says
May 11, 2016 at 11:16 pmThank you, Stella. Photography is one of my blogging struggles and hopefully one I can improve on with constant practice. 🙂
chinablue says
April 27, 2016 at 5:21 pm.. the photo’s speaks for itself..it’s definitely delicious!
Lalaine says
April 28, 2016 at 1:39 pm🙂
Cris Anne Perez says
April 22, 2016 at 3:03 pmGreat improvement on the photos! I feel so inspired just by looking at them. Thank you! 🙂
Lalaine says
April 24, 2016 at 12:41 amJust takes practice 🙂
Hannah says
April 21, 2016 at 9:51 pmCan I do this but steamed?
Benj says
April 22, 2016 at 1:07 pmIt 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.
Lalaine says
April 24, 2016 at 12:43 amThanks, Benj 🙂