Island Mango Bread
Transport your taste buds to a tropical paradise with this irresistibly moist Island Mango Bread! Bursting with the natural sweetness of ripe mangoes, the warm spice of cinnamon, and a delightful hint of vanilla, this quick bread perfectly captures the essence of island-inspired flavors. Shredded coconut adds a tender chew, while optional chopped pecans or walnuts provide a satisfying crunch in every bite. With just 20 minutes of prep time, this easy mango bread recipe is ideal for breakfast, a tea-time treat, or as a delicious snack. Serve it warm, toasted with butter, or simply on its own to savor the exotic flavors of this tropical delight. Perfect for mango lovers and a must-try for anyone craving a little sunshine in their kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups ripe mangoes, finely diced or mashed
- 0.5 cup unsweetened shredded coconut
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
Gently fold the diced or mashed mangoes into the wet mixture, ensuring they are well distributed.
Gradually add the dry ingredients to the wet ingredients in three parts, mixing gently after each addition until just combined. Avoid overmixing, as this can lead to a dense texture.
Fold in the shredded coconut and chopped nuts, if using, for added texture and flavor.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure it bakes evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Allow the mango bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve the Island Mango Bread as is, or lightly toasted with a spread of butter for an extra tropical treat!
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 510.7 g | 186% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 305.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 267 mg | 21% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
