I’ll be the first to admit my initial attempts at mango bread were not appetizing. They were dense, soggy, and the sort of item best disposed of by casually abandoning it at a potluck picnic. Or, at least, that’s how I felt about them! Luckily, I live in Hawaii and mangos are either cheap or free, so I kept on trying. I’m not shy about proclaiming this to be the best mango bread I’ve ever eaten!
I know it can be difficult to find different varieties of mango, but, if you can, try to buy honey mangos or Jamaican mangos. Both varieties are less fibrous than the general ‘mango’ usually found at grocery stores. If you can’t, that’s okay – just make sure to cut the mango into small pieces to minimize the fibrous chunks. I prefer chunks that are 1/2″ or less. No matter what type of mango you use, it’s a good idea to taste test a piece before adding it to your bread batter. If your mango isn’t sweet, tastes fermented, or is just generally not delicious, your bread won’t be good, either. Oh, and one more word of advice on the mango – I know it sounds outrageous, but mango have the same compound as poison ivy! I’m very, very allergic to poison ivy, so I always handle unpeeled mangos with gloves or a plastic bag and peel them before cutting them into chunks. The compound isn’t in the fruit’s flesh, but it can be present on its exterior. Here’s a better explanation and some advice on how to enjoy mangos if you’re allergic to poison ivy!
I know many of today’s loaf pans are labeled as non-stick, but I believe preparing the pan is a very important step that cannot be skipped! I’ve had some recent, poor experiences with ‘no stick’ cooking sprays, so I recommend using good, old-fashioned butter and flour to prepare your loaf pan. It takes an extra second, but it’s so worth it!
- 1½ cups of flour
- 1 very scant teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- 1 egg
- ⅓ cup baker's sugar (or granulated white sugar)
- ⅓ cup light brown sugar
- ½ cup vegetable oil (coconut oil is even better, if you have it!)
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- ¼ cup of milk (I use unsweetened almond milk)
- 1 cup of finely chopped mango
- 2 teaspoons granulated white sugar (optional)
- Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit.
- Butter and flour the bottom and sides of a 9"x5" loaf pan.
- Sift the flour, baking soda, and salt together in a medium bowl.
- Using a stand mixer with the paddle attachment, a hand mixer, or a person with a whisk and a strong arm, beat the egg, sugars, and vegetable oil together until they are fully combined and light/frothy.
- Mix in the vanilla extract and lime juice.
- Alternate adding the flour mixture and milk while the mixer is running. Combine until the ingredients are fully mixed, but don't over mix.
- Turn off the mixer and carefully fold the mango into the batter.
- Transfer the batter to your prepared loaf pan and sprinkle the top with the remaining 2 teaspoons of sugar.
- Bake until the top is golden brown and a skewer/toothpick inserted in the middle come out clean - 45-60 minutes.
- Allow the bread to cool for at least 10 minutes before removing it from the pan and allowing it to finish cooling on a wire rack.
- Serve and enjoy!
Once it is completely cool, you can store the bread for 2-3 days in an airtight container. The delicious top crust probably won’t stay crunchy, though, so eat as much of it fresh as you can! That shouldn’t be a problem, though, because it’s tasty for breakfast, dessert, or just a snack. It even won over my husband, even though the day before I made the pictured bread he proclaimed that he didn’t understand why people even bake breads with fruit in them. He experienced a very quick change of heart after sampling this! I’m positive I wouldn’t hear any more complaints about baking with fruit if he came home to this mango bread a little more often!
What’s your favorite fruit to bake with? Do you prefer fruit breads, muffins, or something else?