Packed with fresh mango chunks, this simple and delicious Mango Bread is a great way to make the best of mango season!
Watch out banana bread, there's a new fruit in town! I am huge fan of mangos and love using them in new and delicious ways.
This mango bread is incredibly easy to make and does not require any electric mixers or tools. It's perfect for breakfast, a snack or griddled and served with whipped cream for a unique and delicious dessert!
Make sure you are buying ripe mangos that are sweet and tart. If you're a mango lover, you will love this bread!
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.
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- 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.
- 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
- Ginger powder
- 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!
This releases the lemon oils into the sugar and incorporates more flavor into the bread.
This bread is fabulous on its own or warmed up and topped with a little butter.
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!
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Made this Mango Bread recipe? Let me know what you think in the comments!
- Mixing bowls
- Measuring cups and spoons
- Loaf pan
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp ground ginger
- 1.5 tsp cinnamon
- 2 tsp baking soda
- 1 cup white granulated sugar
- ½ tsp lemon zest
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- ½ cup full fat yogurt Greek or plain yogurt will work
- 3 eggs
- 1 tsp vanilla extract
- 2 cups fresh mango, diced
For the topping (optional)
- 1 tbsp turbinado sugar regular granulated sugar will also work
- ¼ tsp cinnamon
- 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 tsp salt, ½ tsp ginger, 1.5 tsp cinnamon and 2 tsp of baking soda. Mix well and set aside.
- In another mixing bowl add 1 cup sugar with 1 tsp 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 tbsp lemon juice. Whisk to combine. Add ½ cup yogurt, 3 eggs and 1 tsp 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 tbsp 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!