Introduction

Remember those lazy summer afternoons, the kind where the air smells like sunshine and everything feels a little bit magical? This Mango Bread recipe always takes me back to those days. It’s like a little slice of tropical paradise, baked right in your own kitchen! And the best part? It’s incredibly easy to whip up, perfect for when you need a quick treat or want to impress without a fuss. Seriously, it’s so simple, even if you’re new to baking, you’ll have a delicious loaf in no time.

Why You’ll Love This Recipe

Fast: Ready for the oven in under 15 minutes of prep!
Easy: Straightforward steps that anyone can follow.
Giftable: Wrap it up for a lovely homemade present that’s sure to be appreciated.
Crowd-pleasing: Who can resist the sweet, sunny flavor of mango? It’s a hit with everyone!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this delightful Mango Bread:

1 1/2 cups all-purpose flour: The backbone of our delicious bread.
1 cup granulated sugar: For that perfect touch of sweetness.
1 1/2 teaspoons baking powder: To give our bread a lovely, light rise.
1 teaspoon ground cinnamon: A warm hug of flavor that complements the mango beautifully.
1/2 teaspoon salt: Just a pinch to balance out all that sweetness and enhance the flavors.
2 large eggs: These help bind everything together and add richness.
1/2 cup melted butter: For moisture and a wonderful buttery taste.
2 cups cubed mango, diced small: The star of the show! Use ripe, sweet mangoes for the best flavor.

How to Make It

Alright, let’s get baking! It’s as simple as this:

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). While the oven is warming up, get your 9×5 inch loaf pan ready. A little grease and flour will make sure your beautiful bread slides out easily after baking.
Dry Ingredients Unite: In a nice big bowl, grab a whisk and mix together the flour, sugar, baking powder, cinnamon, and salt. Give it a good whisk until everything is nicely combined – no one wants pockets of cinnamon!
Wet Ingredients Get Together: In a separate, slightly smaller bowl, whisk your two eggs and then stir in the melted butter. Easy peasy.
Combine the Magic: Now, pour those lovely wet ingredients into the bowl with your dry ingredients. Mix them together until they’re just combined. Here’s a little secret: don’t overmix! A few little streaks of flour are okay. Overmixing can make your bread tough, and we want it perfectly tender.
Fold in the Sunshine: Gently fold in your diced mango. We want to distribute those sweet mango chunks evenly without bruising them too much.
Into the Pan: Pour your batter into the prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top.
Bake to Perfection: Pop it into your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the very center comes out clean.
Cool Down: Once it’s out of the oven, let the bread cool in the pan for about 10 minutes. This gives it a chance to firm up a bit before you carefully turn it out onto a wire rack to cool completely. Patience is key here – the wait is worth it for perfectly cooled, sliceable bread!

Substitutions & Additions

This recipe is fantastic as is, but we can always have some fun with it! Here are a few ideas:

Mango Options: If you can’t find fresh mango, frozen mango chunks (thawed and patted dry) work just as well. You could even try a different tropical fruit like pineapple!
Nutty Crunch: Fold in about 1/2 cup of chopped pecans or walnuts along with the mango for a delightful nutty texture.
Citrus Zest: A tablespoon of fresh lime or lemon zest added to the wet ingredients will give your mango bread an extra bright, zesty kick.
Spice It Up: Feeling a bit adventurous? Add a pinch of nutmeg or cardamom along with the cinnamon for a more complex spice profile.

Tips for Success

A few little tips from my kitchen to yours to ensure your Mango Bread turns out perfectly every time:

Don’t Overmix: I can’t stress this enough! Gently mixing until just combined is key to a tender crumb.
Ripe Mangoes are Key: The riper your mangoes, the sweeter and more flavorful your bread will be.
Check for Doneness: Ovens can vary, so using the toothpick test is the most reliable way to know when your bread is baked through.
Prep Ahead: You can dice your mangoes a day in advance and store them in an airtight container in the refrigerator.

How to Store It

Once your delicious Mango Bread has cooled completely, you’ll want to store it properly to keep it fresh and tasty. You can wrap the loaf tightly in plastic wrap or place it in an airtight container. It’s best enjoyed at room temperature for about 3-4 days. If you’re feeling super organized (or if you just have a lot of bread!), you can also freeze slices or the whole loaf. Wrap it well in plastic wrap, then foil, and it should last in the freezer for up to 3 months. Just thaw at room temperature when you’re ready for a slice!

FAQs

Got a quick question? We’ve got you covered!

Q: Can I use canned mango?
A: While fresh or frozen mango is ideal for the best flavor and texture, you can try canned mango chunks. Make sure to drain them very well and pat them dry to avoid excess moisture in the batter.
Q: Why is my bread a bit dense?
A: This usually happens if the batter was overmixed or if the baking powder wasn’t fresh. Be gentle when mixing and make sure your baking powder is still active!
Q: Can I add frosting or a glaze?
A: Absolutely! A simple powdered sugar glaze (powdered sugar mixed with a little milk or lime juice) or even a cream cheese frosting would be absolutely divine on this mango bread.

Sweet & Sunny Mango Bread

This Mango Bread recipe is an easy and delicious way to capture the taste of summer. It's perfect for beginners, a quick treat, or a thoughtful homemade gift.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Equipment

Loaf pan 9x5 inch
Whisk
Mixing bowls one large, one smaller
Wire rack
toothpick

Ingredients

Dry Ingredients

1.5 cups all-purpose flour The backbone of our delicious bread.
1 cup granulated sugar For that perfect touch of sweetness.
1.5 teaspoons baking powder To give our bread a lovely, light rise.
1 teaspoon ground cinnamon A warm hug of flavor that complements the mango beautifully.
0.5 teaspoon salt Just a pinch to balance out all that sweetness and enhance the flavors.

Wet Ingredients

2 large eggs These help bind everything together and add richness.
0.5 cup melted butter For moisture and a wonderful buttery taste.

Main Ingredients

2 cups cubed mango The star of the show! Use ripe, sweet mangoes for the best flavor. diced small

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
1.5 cups all-purpose flour
In a separate, smaller bowl, whisk the eggs and stir in the melted butter.
1.5 cups all-purpose flour
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
1.5 cups all-purpose flour
Gently fold in the diced mango.
1.5 cups all-purpose flour
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

This recipe can be customized with nuts, citrus zest, or other spices. Store cooled bread tightly wrapped or in an airtight container for up to 3-4 days at room temperature, or freeze for up to 3 months.