How to Make Mango Bread

On the years when we have a good crop of mangoes, I make a lot of mango bread. This recipe for mango bread is easy and delicious.

Of course, the best way to eat a mango is fresh with the juice running down your chin, but try this recipe when you're ready. It's the next best thing to the fruit itself.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 cups sugar
• 3 eggs, beaten
• 1 cup salad oil
• 2 cups diced mango (about 2 medium size mango)
• 2 tsp lemon juice
• 1 cup coarsely chopped almonds (optional)
• Mixing bowls, measuring cups and spoons
• 4 small or 2 standard size baking pans - greased and floured

1. 
    
   Ripening mango

   To make mango bread, pick two medium sized ripe mangoes from the tree or purchase at the market. Squeeze the fruit firmly; if it gives slightly, it's ready to eat. Sniffing the fruit where the stem is (or was) for a fragrant fruity smell is another way to tell if the fruit is ready.

2. 
    

   Gather together all the ingredients for the mango bread. Ensure you have everything before you start. Preheat oven to 350 degrees with oven racks in middle position.

3. 
    

   In a large mixing bowl, sift together the dry ingredients, the flour, sugar, baking soda, cinnamon and salt. Use a strainer instead of a sifter if you don't have one handy.

4. 
    

   Peel and dice mangoes and put in a separate mixing bowl from the dry ingredients. Whisk together the eggs. Add eggs, oil and lemon juice to bowl with mangoes and mix well.

5. 
    

   Coarsely chop almonds and add to the dry ingredients. Mix this well. Make a hole in the center and pour mango mixture in this. Mix by hand until all the dry ingredients are absorbed.

6. 
    

   Using spray oil, butter or Crisco shortening, grease sides and bottoms of baking pans. Pour batter into pans until they are 3/4 full. Place on middle rack in the 350 degree oven.
   
   Bake 35-40 minutes for the four small pans. Bake 50-60 minutes if using two standard size baking pans. Check if mango bread is ready by inserting a bamboo skewer into center of each loaf. Remove bread when skewer is dry and outside of bread is nice and brown.

7. 
    
   Freshly Baked Mango Bread

   Remove loaves from oven. Turn pans upside down and catch loaf in other hand. Set on cooling racks.
   
   Slice and serve mango bread for breakfast with more fresh fruit and a cup of coffee. Skip the butter or margarine as it's not needed here. Enjoy!

Tips & Warnings

• Oven baking times vary. Watch loaves carefully when baking for the first time.
• Fresh banana mashed can be substituted for mango if desired.

[ReuseItAll]

on 7/25/2009 Pam, we do this with apples and peaches in the summer!! My oldest has found that she is allergic to fresh mango just like me. She loves everything mango flavored so its a disappointment. I'm going to try this and see if we can eat them cooked in the bread! Boy, I've never thought about baking with mangos before!!! Thanks for sharing!

[shenandoah]

on 7/13/2009 I'm saving this one. Might try it with papaya, too.
Thanks. 5*

[sonni57]

on 7/12/2009 Thanks for the good mango bread recipe I'll give it a try.

[e-Rambler]

on 7/12/2009 This is new to me. I'll try your delicious sounding mango bread recipe soon, thanks.

[slphilbrick]

on 7/12/2009 Never had mango bread ! quick breads are a given here especially at the holidays. I've saved this recipe to faves for a new one to try ! (If mangoes are available or I can afford them by Christmas !)