mango bread recipe hawaii
The Best mango bread recipe hawaii
What I love most about this recipe is how adaptable it is. You can make it for a potluck, pack it in lunchboxes, or just keep a loaf on the counter for whenever someone wanders into the kitchen hungry. Plus, it’s got some real benefits—mangoes are packed with vitamin C and fiber, and if you use whole wheat flour or cut back on the sugar a little, it’s a healthier option than most store-bought breads. My family doesn’t even realize they’re eating something that’s good for them, which is always a win in my book. It’s moist, flavorful, and just sweet enough to satisfy without being overpowering, and that’s exactly why it’s stayed a favorite.
Hawaiian Mango Bread
A tropical twist on classic quick bread, this Hawaiian mango bread is moist, fragrant, and bursting with sweet mango flavor. Perfect for breakfast or an afternoon snack with a cup of coffee.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup ripe mango, finely diced (about 1 medium mango)
- ½ cup plain Greek yogurt or sour cream
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped macadamia nuts or walnuts
- 1 tbsp lemon zest
- ½ cup powdered sugar
- 1-2 tbsp mango juice or milk
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then lightly dust with flour or line with parchment paper. -
2
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. -
3
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. -
4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
5
Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the Greek yogurt (or sour cream), beginning and ending with the dry ingredients. Mix just until combined—do not overmix. -
6
Gently fold in the diced mango using a rubber spatula. If using, fold in shredded coconut, nuts, or lemon zest. -
7
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. -
8
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil. -
9
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about 1 hour. -
10
For the optional glaze, whisk together powdered sugar and mango juice (or milk) until smooth. Drizzle over the cooled bread before slicing.
🔧Equipment
- 9×5-inch loaf pan
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric mixer (hand or stand)
- Toothpick or cake tester
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Mango Bread Works
❓ Frequently Asked Questions About Hawaiian Mango Bread
1. What makes Hawaiian mango bread different from regular mango bread?
Hawaiian mango bread often incorporates local flavors and ingredients, such as ripe Hawaiian mangoes (like the Haden or Pirie varieties), coconut milk, or macadamia nuts. It may also have a slightly denser, moister texture compared to traditional mango bread due to the use of tropical fruits and sometimes even a touch of pineapple or guava for extra sweetness.
2. Can I use frozen mango instead of fresh mango for this recipe?
Yes, you can use frozen mango, but it’s best to thaw and drain it well to avoid excess moisture in the batter. Fresh mango is preferred for its vibrant flavor and texture, but frozen works in a pinch—just pat it dry before mixing.
3. How do I store Hawaiian mango bread to keep it fresh?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To serve, thaw at room temperature or warm slices in the microwave for a few seconds.
4. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. For extra moisture, you may need to add 1–2 tablespoons of almond flour or increase the mango puree slightly. Check that all other ingredients (like baking powder) are gluten-free.
5. Why did my mango bread turn out dense or gummy?
A dense or gummy texture can result from overmixing the batter, using too much mango (which adds moisture), or underbaking. To fix this, gently fold wet and dry ingredients until just combined, measure mango puree accurately, and ensure the bread is fully baked (a toothpick should come out clean).
