Dad's Mango Bread

July 20, 2015
3 Ratings
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 1 hour 15 minutes
  • Makes 1 loaf
Author Notes

This is a very normal thing to be found in my home kitchen, or more specifically, freezer. Take some out, grab some yogurt, and you've got a quick and delicious weekday breakfast before you're out the door. —Carmen Ladipo

Test Kitchen Notes

The baking soda trick at the beginning is neat, but my guess is that the trick works best with super acidic mangos and isn't always necessary. Doing it every time it throws the flavour of nice mangos off and makes it taste funny. I recommend tasting the mango first and if you find it very acidic, then add 1/4 tsp of baking soda and 2 tsp of water. It does fizz a little when you add the baking soda to the acidic mango - volcano! - but it quickly dissipates within the 5 minutes and the mango does taste less acidic after.

I think it is important to cut the mango very small. The texture of baked mangos is a bit funny, and bigger chunks can be too mushy and stringy. —Stephanie Bourgeois

What You'll Need
  • 1 large mango, puréed (about 1 1/4 cups)
  • 1/4 teaspoon baking soda
  • 2 teaspoons water
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup olive oil
  • 1/2 cup sweetened shredded coconut
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup chopped mango, less than one cm wide
  • 1/2 cup yogurt
  1. Place the mango purée in a large bowl. Separately, combine the baking soda and water, then mix into the mango purée. Let sit for 5 minutes (this is so that the mango acidity lessens, so your bread doesn’t come out too strong or sour, but instead mellow and rich).
  2. Combine the sugar, eggs, oil, and coconut in a new bowl until well incorporated. Mix this into the mango purée.
  3. Stir in the flour and baking powder, one third at a time. Add in the chopped mango and yogurt last, then place in a bread pan lined with parchment paper.
  4. Bake in the oven at 350° for 60-70 minutes, until the top is plenty browned and firm. Take out and let cool.

See what other Food52ers are saying.

  • Janet Hough
    Janet Hough
  • Sarah Jampel
    Sarah Jampel
  • Carmen Ladipo
    Carmen Ladipo
  • Shelby
Will ultimately choose pancakes over the veggie omelette every time.

8 Reviews

Shelby August 27, 2018
I made this once, but modified a bit. I added less sugar (3/4 C), 1 tea salt, didn’t do the baking soda step, added extra coconut (1 C) and only used puréed mango, no chuncks (1 3/4 C). Baked for 1 hr 15 and it came out very dense and somewhat sticky, but I didn’t mind the texture. I’m trying another loaf this time I toasted the coconut, added a touch of vanilla and used brown sugar to give it a little more depth.
Molly August 9, 2018
This came out super gooey in the middle, even though the skewers came out clean. Is it supposed to be that moist? I even left it in probably 80 minutes.
vhsdr August 10, 2018
Mine, too. Same thing, skewers came out clean. Tasted so doughy I had to throw it away. I could tell the mango flavor profile was very forward, so I really want to try and make it again. Not sure what to adjust.
Lana N. August 11, 2018
Mine was also super the oven for over 1.5hr. The top was delicious but the majority of the bread was too gooey. Since it's so delicious, I will try it again with less puree mango & use greek yogurt in lieu of regular yogurt. I will also try a less rip mango for the cut up pieces so that there is less moisture.
Janet H. August 4, 2018
Ooh! Just came home from the farmers market with a huge fragrant mango. Can't wait to make this (coconut haters in my family be damned, LOL). Will let you know the results.
weshook August 3, 2018
My grandson loves anything mango, I see this in my future.
Sarah J. June 15, 2016
Can't wait to make this! How do you recommend puréeing the mango?
Carmen L. June 15, 2016
Woohoooo!! I used an immersion blender, worked perfectly. I imagine a food processor would be good too.