Easy Mango Bread

If you’ve been searching for a delicious treat that’s bursting with tropical flavor and super simple to make, look no further than this Easy Mango Bread. Imagine a moist, fragrant loaf packed with juicy mango pieces, warm cinnamon, crunchy pecans, and a hint of coconut—it’s like sunshine baked into every slice. This easy mango bread recipe will quickly become your go-to for breakfasts, snacks, or even a sweet dessert that leaves your family and friends asking for seconds. Trust me, once you take a bite, you’ll fall in love with the perfect balance of fruity sweetness and cozy spices.

Ingredients You’ll Need

Every ingredient in this Easy Mango Bread is straightforward but plays a crucial role in creating that moist texture and rich flavor you’ll adore. From the soft flour base to the natural sweetness of ripe mangoes, each element contributes something special.

• All-purpose flour (2 cups): The foundation of the bread, ensuring a tender crumb.
• Baking soda (2 teaspoons): Helps the bread rise beautifully and stay light.
• Ground cinnamon (1 1/2 teaspoons): Adds warm, aromatic spice that complements the mango perfectly.
• Salt (1/2 teaspoon): Balances sweetness and enhances the overall flavor.
• Vegetable oil (3/4 cup): Keeps the bread moist and tender with a neutral taste.
• Eggs (3): Bind the ingredients and add richness for a perfect texture.
• Sugar (3/4 cup): Sweetens naturally while helping with browning.
• Light brown sugar (1/4 cup): Offers a hint of caramel depth that’s irresistible.
• Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors beautifully.
• Chopped mango (2 cups): The star of the show, providing juicy bursts of tropical sweetness.
• Chopped pecans (1/2 cup): Add a wonderful crunch and nutty flavor.
• Shredded coconut (2/3 cup): Invokes a tropical vibe and delightful texture.

How to Make Easy Mango Bread

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350 degrees Fahrenheit. While it warms up, grab your loaf pan and give it a good spray with nonstick baking spray or lightly grease and flour it. This simple step prevents sticking and ensures your mango bread comes out without a hitch.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. This dry mixture sets the stage for your bread’s structure and flavor, so make sure it’s well combined before moving on.

Step 3: Combine the Wet Ingredients

In a separate bowl, briskly whisk vegetable oil, eggs, sugar, light brown sugar, and vanilla extract. This blend ensures your bread will be moist and flavorful, with the sugars adding sweetness and caramel notes.

Step 4: Incorporate Wet Into Dry

Make a well in the center of your dry ingredients, then pour the wet mixture right in. Gently stir everything together until just combined—overmixing can make the bread tough, so keep it light and tender.

Step 5: Fold in Mango, Pecans, and Coconut

This is the part that makes your bread pop with tropical goodness. Carefully fold in the chopped mango, pecans, and shredded coconut, distributing them evenly without squashing the mango chunks. Your batter should look inviting and full of texture.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and place it in the oven. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen by this point is absolutely heavenly!

Step 7: Cool and Remove from Pan

Let the bread cool for 5 to 7 minutes in the pan before inverting it onto a wire rack or plate. Cooling slightly first makes sure it doesn’t break apart, keeping each slice perfect.

How to Serve Easy Mango Bread

Garnishes

For an extra touch, serve your Easy Mango Bread with a spread of butter or a drizzle of honey. Sprinkling a bit of toasted coconut or extra chopped pecans on top adds wonderful crunch and eye appeal. If you’re feeling fancy, a dusting of powdered sugar creates a lovely finishing touch.

Side Dishes

This bread pairs beautifully with a cup of hot tea or freshly brewed coffee. For brunch, serve it alongside creamy yogurt or fresh fruit for a vibrant, balanced meal that’s both satisfying and colorful.

Creative Ways to Present

Thinking outside the box? Turn this mango bread into mini dessert parfaits by layering chunks with whipped cream and fresh mango slices. Or slice it thick and toast it lightly, then top with cream cheese and a little mango chutney for a sweet-savory treat that’s full of surprises.

Make Ahead and Storage

Storing Leftovers

Keep your Easy Mango Bread fresh by storing it in an airtight container at room temperature for up to three days. The flavors actually deepen a bit, making each bite even more flavorful as time goes on.

Freezing

If you want to make this bread ahead of time or save leftovers, wrap it tightly in plastic wrap and then in foil before freezing. It keeps beautifully in the freezer for up to two months. Just thaw overnight in the fridge or for a few hours on the counter.

Reheating

To bring your mango bread back to life, warm slices in a toaster oven or microwave for about 20 seconds. This revives the moistness and enhances the fresh-baked aroma, making it taste as good as the day it was baked.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Frozen mango works just fine—just be sure to thaw it well and drain any excess liquid before folding it into the batter to avoid sogginess.

Is there a substitute for vegetable oil?

Yes, you can swap vegetable oil for melted coconut oil or even a mild olive oil. These alternatives will introduce slightly different flavors but keep your bread moist and delicious.

Can I make this Easy Mango Bread vegan?

To make it vegan, replace eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) and use plant-based milk along with a suitable oil. It might slightly alter the texture, but it’s still wonderfully tasty.

How ripe should the mango be?

Choose mangoes that are fully ripe for the best sweetness and flavor. They should be soft to the touch and fragrant, which ensures juicy bites in every slice.

Can I add other fruits or nuts?

Definitely! Feel free to experiment by adding dried cranberries, chopped pineapple, or swapping pecans for walnuts or almonds. This flexibility makes the Easy Mango Bread a versatile treat for any taste.

Final Thoughts

Baking this Easy Mango Bread is like inviting a tropical breeze into your kitchen — it’s warm, inviting, and filled with the joyful flavors of fresh mango and spices. Whether you’re making it for a cozy family breakfast, a delightful snack, or a special dessert, this recipe is sure to become a beloved staple. Go ahead and try it yourself, and I can’t wait to hear how much you love it!

Easy Mango Bread

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This Easy Mango Bread is a moist, flavorful sweet bread bursting with tropical mango chunks, warm cinnamon, shredded coconut, and crunchy pecans. Perfect for breakfast, dessert, or a snack, it’s simple to make and sure to become an addictive favorite among family and friends.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup vegetable oil
• 3 eggs
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract

Add-ins

• 2 cups chopped mango
• 1/2 cup chopped pecans
• 2/3 cup shredded coconut

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour a loaf pan or spray it with nonstick baking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, ground cinnamon, and salt until well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, eggs, sugar, light brown sugar, and vanilla extract until smooth and combined.
4. Combine Mixtures: Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined, making sure not to overmix.
5. Fold in Add-ins: Fold in the chopped mango, chopped pecans, and shredded coconut carefully to distribute evenly throughout the batter.
6. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
7. Cool and Remove: After baking, let the bread cool in the pan for 5-7 minutes. Then invert the loaf onto a cooling rack or plate to remove it from the pan and cool completely before slicing.

Notes

• You can substitute toasted coconut flakes if preferred for added flavor and texture.
• If using frozen mango, thaw and drain any excess liquid before folding into the batter.
• Make sure not to overmix the batter to keep the bread tender.
• Store the bread wrapped at room temperature for up to 3 days or refrigerate for longer shelf life.
• Feel free to replace pecans with walnuts or your favorite nuts.