Description
This Mango Bread recipe is a delightful and moist quick bread enhanced with fresh mango puree and diced mango pieces. Combined with lime zest and sweetened flaked coconut, it delivers a tropical burst of flavor perfect for breakfast or as a sweet snack. Easy to prepare and bake, this bread can also be made into mini muffins for individual servings.
Ingredients
Dry Ingredients
- 3 cups all purpose flour (divided)
- 1 cup sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon iodized salt
Wet Ingredients
- 1½ cups whole milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste
- 2 teaspoons lime zest
- ½ cup mango puree (from about ½ a mango)
Add-ins
- 1 cup finely diced mango (plus more for garnish, optional)
- ½ cup sweetened flaked coconut
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350° F. Spray a loaf pan with nonstick spray and cut a piece of parchment paper to fit the bottom of the pan. Place the parchment in the pan and spray again to prevent sticking. Set aside. For muffins, line a muffin tin with liners and spray with vegetable spray, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups all purpose flour, sugar, baking powder, baking soda, and iodized salt until evenly combined.
- Combine Wet Ingredients: In a small bowl or 2-cup measuring cup, whisk the whole milk, egg, vegetable oil, vanilla bean paste, and lime zest until well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until no dry flour spots remain.
- Add Mango and Coconut: Stir in the mango puree until fully incorporated, then fold in the diced mango and sweetened flaked coconut evenly throughout the batter.
- Fill and Bake Muffins (Optional): For mini muffins, fill the muffin tins about ¾ full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Fill and Bake Mango Bread: For the loaf, fill the prepared pan about ¾ full. Optionally, arrange sliced or diced mango on top for garnish. Bake for 45-55 minutes, or until a cake tester inserted into the center comes out clean.
- Cooling: Allow the bread or muffins to rest in their pans for 5 minutes. Then transfer them to a wire rack to cool completely before slicing or serving.
Notes
- Using fresh mango enhances the flavor, but frozen mango can be used if thawed and drained well.
- Do not overmix the batter to keep the bread light and tender.
- Slicing the mango on top before baking creates an attractive finish but is optional.
- Ensure the loaf pan is not filled above ¾ to allow space for rising and prevent overflow.
- You can substitute whole milk with a plant-based milk for a dairy-free option; this may slightly alter the texture.
