mango bread recipe
The Best mango bread recipe
I love that this recipe is packed with natural goodness. The mangoes add vitamins and fiber, while the whole wheat flour keeps it hearty. It’s not just a dessert, though—it’s a way to sneak in a little extra nutrition without anyone even noticing. Plus, the way the bread holds its shape and stays moist for days means you can make a big batch and enjoy it throughout the week. Whether it’s a weekend brunch, a quick snack, or a way to impress guests at a gathering, this bread is reliable. It’s the kind of recipe that feels like a little treat for your taste buds and your body at the same time.
Sweet Mango Bread with a Tangy Twist
A moist, fragrant loaf infused with ripe mango and a hint of tomato sauce for a refreshing twist on classic bread. Perfect for toast or sandwiches.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ⅓ cup melted butter
- ⅓ cup honey
- 1 ripe mango, peeled and puréed
- 2 tbsp tomato sauce
- 1 tbsp lemon juice
- 1 tsp ground ginger
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper. -
2
In a large bowl, whisk flour, baking powder, and salt. Add egg, melted butter, and honey. Mix until smooth. -
3
In a separate bowl, combine mango purée, tomato sauce, lemon juice, and ginger. Pour into the dough and stir gently until fully incorporated. -
4
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet Mango Bread with a Tangy Twist Works
❓ Frequently Asked Questions About Sweet Mango Bread with a Tangy Twist
How do I store leftover mango bread?
Store mango bread in an airtight container at room temperature for up to three days or refrigerate for up to five days. For longer storage, freeze slices in a single layer on a baking sheet before transferring them to a freezer bag. Thaw at room temperature before serving.
Can I make this bread without fresh mango?
Yes, you can substitute ripe canned mango puree or a mix of ½ cup mango pulp and ½ cup unsweetened applesauce. Adjust sweetness to taste if using applesauce. For a smoother texture, blend the puree thoroughly before mixing into the batter.
What if my mango isn’t sweet enough?
If your mango lacks sweetness, add 1–2 tablespoons of honey or brown sugar to the batter. For a deeper flavor, sprinkle a pinch of cinnamon or cardamom into the dough before baking. Taste the puree first to gauge sweetness before adding extra.
How do I know when the bread is done baking?
The bread is ready when it’s golden brown on top and the internal temperature reaches 195°F (90°C) on a meat thermometer inserted into the center. Press the top gently—it should spring back slightly. Overbaking can dry out the texture, so check early.
Can I use this recipe for gluten-free bread?
This recipe isn’t gluten-free by default. To adapt it, replace the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill 1:1) and ensure all other ingredients are certified gluten-free. Test thoroughly, as gluten-free doughs may need extra binding.
