Go Back
Homemade Mango Nut Bread photo
Print Recipe Save it for later

Mango Nut Bread

This Mango Nut Bread is a tropical delight! Bursting with ripe mango sweetness and nutty textures, it's perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: Tropical
Keyword: Easy, Quick, Vegetarian
Servings: 8 servings

Ingredients

  • 1 cup mango purée about 2 ripe mangos, blended until smooth
  • 1 cup all-purpose flour for a light and tender crumb
  • 1 cup unbleached whole wheat flour adds a hearty texture and nutty flavor
  • 1/2 cup sugar just the right amount of sweetness
  • 1 tsp baking soda helps the bread rise beautifully
  • 1/4 tsp cinnamon a warm spice that complements the mango
  • 1/2 tsp salt enhances all the flavors
  • 1/4 cup chopped walnuts for added crunch and nutty flavor
  • 1/4 cup coconut flakes brings a tropical flair
  • 1 large egg beaten
  • 2 tbsp melted butter or margarine provides moisture and richness

Instructions

  • Start by gathering all your ingredients. Make sure your ripe mangoes are soft to the touch; this indicates they are sweet and ready for puréeing. Peel, pit, and blend them until smooth to make 1 cup of mango purée.
  • Preheat your oven to 350°F (175°C). This ensures your Mango Nut Bread bakes evenly and develops a lovely golden crust.
  • In a large mixing bowl, whisk together the all-purpose flour, unbleached whole wheat flour, sugar, baking soda, cinnamon, and salt. This helps to evenly distribute the dry ingredients.
  • In a separate bowl, mix the mango purée, beaten egg, and melted butter or margarine until well combined.
  • Pour the wet mixture into the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  • Gently fold in the chopped walnuts and coconut flakes, ensuring they are evenly distributed throughout the batter.
  • Grease your loaf pan lightly with butter or non-stick cooking spray. Pour the batter into the prepared pan, smoothing the top with the spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your Mango Nut Bread warm or at room temperature!

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Loaf Pan
  • Rubber Spatula
  • Cooling rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep it in the fridge for up to a week.
  • Freeze slices wrapped in plastic wrap and then in foil for up to 3 months.