The Mango Quick Bread My Dad Always Keeps in the Freezer

August  2, 2018

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from Carmen Ladipo, who shares a recipe starring fresh, juicy mangoes.

A quick bread pet peeve of mine is when they're too dry. I love me a good, dense loaf. And my dad’s mango bread is definitely dense.

Your new golden child. Photo by Ty Mecham

This is a very normal thing to be found in my home kitchen, or, more specifically, freezer. I didn't know what to expect when I first tried it, but I was pretty excited about the moisture of the bread. The bits of fresh mango are also a fun surprise

You can turn almost any (reasonable) produce into a quick bread if you set your mind to it. Don't be afraid to experiment. To puree the mango, I used an immersion blender. It worked perfectly, although I imagine a food processor would be good too.

Once pureed, place the mango a large bowl, separately combine the baking soda and water, then mix into the mango purée. Let sit for 5 minutes to decrease the mango’s acidity and keep your bread mellow and rich, not too strong or sour.

[Tester’s Note: The baking soda trick at the beginning is neat, but works best with super acidic mangos and isn't always necessary. Taste the mango first. If you find it very acidic, then add 1/4 tsp of baking soda and 2 tsp of water.]

When baking, keep an eye on the oven and make whatever testing device you love (knife, skewer, etc.) your friend. Once cooled, it freezes beautifully.

The bread makes a great breakfast or snack. I love throwing a slice in the microwave before eating, or serving with a dollop of yogurt before heading out the door.

Another great way to start your day

What's your favorite type of quick bread? Share in the comments below!

See what other Food52 readers are saying.

  • Cairbear78
  • Valentina Hruby
    Valentina Hruby
  • FrugalCat
  • vhsdr
Will ultimately choose pancakes over the veggie omelette every time.


Cairbear78 June 15, 2023
This recipe is a fantastic way to use up the mass amounts of mangos we get in Florida. I’ve made this at least a dozen times and the only time it hasn’t turned out is when the oven I used was not regulating temp correctly. Follow the instructions as given and it comes out fabulous everytime. I usually top with a little extra shredded coconut.
Valentina H. August 9, 2018
Mine came out raw in the center and quite brown on top. I was bummed, but want to try again. Any tips? I followed the recipe meticulously. Thanks!
vhsdr September 8, 2018
I've made this twice now, drastically increased the cooking time, and this happened to me both times. It's a shame, bc the mango taste is very forward and delicious.
FrugalCat August 3, 2018
As mango season winds down here in the tropics, I am always looking to freeze some of summer's bounty. This looks perfect. I will most likely put the batter in muffin pans.