This easy mango bread is moist, flavorful, and bursting with sweet tropical flavor in every bite. Made with fresh mango, warm spices, and simple pantry ingredients, it's the perfect loaf to enjoy for breakfast, a snack, or dessert. Whether you're working through a box of ripe mangos or just craving something a little different, this mango bread is sure to become a new favorite.
Watch out banana bread, there's a new fruit in town! As a huge fan of mangos, I'm always looking for creative ways to use them in baked goods, and this mango bread might just be my favorite yet. It's soft, moist, and full of naturally sweet, tropical flavor with just the right touch of warm spice to balance it out.
Best of all, it's incredibly easy to make, no mixer or fancy equipment required. Whether you enjoy it fresh out of the oven, toasted for breakfast, or griddled and topped with whipped cream for a show-stopping dessert, this mango bread delivers every time. Just be sure to use ripe mangos that are fragrant, juicy, and slightly tart to get the best flavor. If you love mango as much as I do, this is one recipe you'll want to make on repeat.
Why you'll love this mango bread recipe.
Deliciously tropical - Fresh mango adds natural sweetness and moisture.
Perfect texture - Soft, tender crumb with just the right amount of density.
One bowl, no fuss - Quick to mix, no mixer required.
Versatile - Enjoy it plain, with butter, or topped with a glaze.
Great for gifting or gatherings - A unique and crowd-pleasing twist on classic banana or zucchini bread.
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When are mangos in season?
Peak mango season runs from May to September and this is when you will find the tastiest mangos at the best prices. However, you can find imported mangos in grocery stores year round to make this bread with.
More baking recipes for you to enjoy!
Equipment
- Mixing bowls: I use my Pyrex Mixing Bowls all the time.
- Measuring cups and spoons: This set by Oxo is fantastic.
- Loaf pan (1.5 lb or 10 x 5 x 3): I like this Calphalon loaf pan from Amazon.
Ingredients
- Fresh mangos: Make sure you pick mangos that are ripe. You want them sweet, tart and just a little firm.
- All-purpose flour
- White granulated sugar
- Salt
- Ginger powder
- Cinnamon
- Baking soda
- Eggs: Ideally you want to use eggs at room temperature (or close to it) as they tend to blend easier with the mix.
- Unsalted butter: My favorite butter to bake with is Kerrygold.
- Lemon: You'll need the zest and juice.
- Full fat yogurt: Greek or plain unsweetened yogurt will work. Just make sure it is unflavored with no added sweetener.
- Vanilla extract
- Turbinado sugar (optional): This is for the topping. You can also use regular granulated sugar or skip this step altogether.
Step by Step Instructions
Time needed: 1 hour and 8 minutes
How to make Mango Bread:
- Preheat the oven and prepare the loaf pan.
- Mix up the dry ingredients.
Mix well and set aside.
- Pinch lemon zest into the sugar.
- Add other wet ingredients to the sugar and lemon zest. Whisk to combine.
- Add the dry ingredients to the wet ingredients in two batches.
- Fold in the chopped mangos.
- Add topping and bake the mango bread.
- Take out of the oven, cool and enjoy!
Frequently Asked Questions
Yes, but I personally prefer using fresh, in-season mango because it gives you the best texture and flavor. However, if you do want to use frozen mango you will simply need to thaw it and chop before adding to the mixture.
Yes, once you take it out of the oven allow it to cool completely. Then wrap tightly in plastic wrap and store in an airtight container in the freezer. It's best eaten within 3 months of freezing, but can definitely go longer.
To thaw simply store in the fridge overnight and then
Wrapped in plastic wrap or stored in an air tight container, this bread will stay fresh 3-4 days at room temperature.
Or you can store it in the fridge and it will last about 5-6 days.
You can! Chopped pecans or walnuts work great in this recipe. You can also add a ½ cup of shredded coconut for extra texture and flavor. You can even add some raisins or bits of dried pineapple if you'd like!
Tip: Try this Griddled Mango Bread Dessert
One of my favorite ways to serve this mango bread is as a dessert!
Simply heat a little butter in a skillet over medium high heat and griddle the bread for a couple minutes on each side. Top with soft whipped cream and fresh passionfruit. I promise you will love it!
Made this Mango Bread recipe? Let me know what you think in the comments!
Recipe
Mango Bread
Equipment
- Mixing bowls
- Measuring cups and spoons
- Loaf pan
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1.5 teaspoon cinnamon
- 2 teaspoon baking soda
- 1 cup white granulated sugar
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ½ cup full fat yogurt Greek or plain yogurt will work
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups fresh mango, diced
For the topping (optional)
- 1 tablespoon turbinado sugar regular granulated sugar will also work
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F and prepare loaf pan with baking spray or a little butter and flour.
- In one mixing bowl, combine 2 cups flour, ½ teaspoon salt, ½ teaspoon ginger, 1.5 teaspoon cinnamon and 2 teaspoon of baking soda. Mix well and set aside.
- In another mixing bowl add 1 cup sugar with ½ teaspoon of lemon zest. Use your fingers to pinch the zest into the sugar until well combined and fragrant. Add ½ cup of melted butter and 1 tablespoon lemon juice. Whisk to combine. Add ½ cup yogurt, 3 eggs and 1 teaspoon of vanilla extract. Whisk until well combined.
- Add in half of the flour mixture into the wet mixture and stir to combine. Then add the second half of the flour and stir just until there are no more white streaks of flour. Be careful not to overwork the batter. Add in 2 cups of diced fresh mango and fold until just incorporated. Pour the batter into the prepared loaf pan. If using, mixing 1 tablespoon of Turbinado sugar (or granulated sugar) with a pinch of cinnamon. Sprinkle the mixture evenly on the top of the bread batter.
- Bake the mango bread in the oven at 350 degrees F for about 1 hour or until a toothpick comes out clean. Remove from the oven and allow to cool in the pan for a couple minutes before transferring the loaf to a wire cooling rack.Allow the bread to cool completely before serving. Enjoy!
Shashi
I love mangoes and i am so looking forward to trying out this recipe - perfect with some hot tea!
Tara
Such a beautiful bread! I love all those pieces of mango scattered throughout. It comes together so easily too!
Katie
This bread is absolutely delicious!! Does it freeze well?
jamjarkitchen
Hi there! I haven't frozen it myself but I don't see why it wouldn't work. I recommend wrapping tightly in plastic wrap and then popping in a freezer bag. So glad you enjoyed it!
Lauren Michael Harris
I have a son who is obsessed with all things mango - he is going to love this bread when I make it for him!
Alison
I love trying new quick bread recipes, and this one looks so delicious! Those chunks of mango are calling to me!
Beth
I love easy quick bread recipes and my family loved the addition of the mango. Thanks. Delcious.
Keri Bevan
Tried this and it came out perfect! Thank you!
Biana
Looks so delicious! I love mango, and a slice of this mango bread will be perfect with a cup of tea.
Beth
Such a delicious and very yummy bread! My hubby and son absolutely loved this especially since they are big mango lovers. Definitely a recipe I’ll make again very soon!
veenaazmanov
The king of fruit is always yum. This bread looks good and tempting. Have to attempt making this Mango Bread Combo.
Chenée
I love mango season! And this recipe is such a great way to use those yummy mangoes!
Raquel
Mangoes are one of my favorite fruits! Cannot wait to try this bread.
Jessica Formicola
The big chunks of mango totally send this bread over the top! It has just the right amount of "sweet" and it's a total winner with everyone in my family!
Kathy A.
I had my first big crop of mangos from my tree and have been trying different recipes to use them in. I made your bread and it was delicious and have had many compliments from others that have tried it.
I did notice though that in the list of ingredients you have a 1/2tsp of lemon zest and in the directions you have a teaspoon listed. Which is it supposed to be? The first time I made it exactly as the ingredients were listed. The second time I went with the teaspoon and also added chopped coconut and pecans and loved it!
jamjarkitchen
Hi Kathy - So glad you enjoyed the recipe! It is 1/2 tsp of lemon zest, but a teaspoon would work as well. I just went and corrected that on the recipe card. Thank you for letting me know!
Heather Scheller
I had a hard time getting it to cook in the center. Middle was still very wet while around the edges were completely done. But in fairness thats what has always happened to my banana bread in a full size bread pan, I now use 3 mini bread pans instead and they work wonderfully. So maybe its the way my oven cooks, but I bake all the time so IDK. I had to cook 10 extra minutes and the middle was still pretty moist. But once it cooled a bit it was ok just a little too done on outside and around edges. I am going to try this again with my mini pans! Also, I used zero fat non flavor greek yogurt, that's all I eat. Would that affect the way this baked? Non fat should have made it more dense/dry so that would be opposite of what happened to me.
jamjarkitchen
Hi there! Sorry you've had issues getting it to cook through in the center. Different pans and ovens can have different results. If using mini pans has worked in the past I think you'll probably have more success with this recipe! Hope you enjoy!
valerie wilks
This recipe looks good. I wonder if it will work with lime instead of lemon.?! Mango and lime, yum?
jamjarkitchen
Hi Valerie- It will absolutely work with lime. That sounds delish! Hope you enjoy!