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Fresh Mango Bread

Fresh Mango Bread

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Need an easy breakfast idea?  Here is a delicious recipe for fresh mango bread.  This quick bread is slightly sweet, very moist and flavored with the addition of fresh mango.  Yes, fresh mango, which I was very suspect about in the beginning. Look at that delicious mango!

Fresh Mango Bread

Tuesdays with Dorie, Dorie Greenspan, took us to the tropics this week.  Kelly of Baking with the Boys selected the recipe for Fresh Mango Bread. I was definitely nervous about using juicy fresh mangos in a quick bread, and am thrilled to say it worked out really well. 

I love this recipe as it comes to together very fast.  The recipe calls for canola oil, which I used olive oil instead.  I contribute using olive oil as well as the addition of white and brown sugar, for making the crust slightly crispy while leaving the inside moist. 

Not going to lie, this was the first time I was nervous with one of Dorie’s recipes, all her recipes always work!  I was concerned that the mangos would leave the bread too wet.  Instead the bread was evenly moist and flavorful.  The chunks of fresh mango are a delightful surprise with every bite.  As always Dorie did not disappoint me.

Fresh Mango Bread


Yield: 1 loaf of bread

Fresh Mango Bread

Fresh Mango Bread

Mango bread is typically popular in the South, and usually has raisins added too. This version of Dorie Greenspan's delicious recipe omits the raisins, adds more mango along with a bit more lime zest. Perfectlly tropical and great tor snacking or breakfast.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 3 large eggs
  • 3/4 cup olive oil
  • 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar
  • 2 1/2 cups diced mango
  • zest from one lime


    Preheat oven to 350, and enter the rack in the oven.  

    Lightly oil and then line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper.

    Place the pan on a baking sheet.

    Whisk the eggs an oil together in a medium sized bowl.  Then s

    In another larger bowl whisk together the flour, sugar, baking powder, baking soda, spices and salt.

    Using your fingers rub the brown sugar between your fingers with the flour breaking up any lumps, then stir in.  Pour in the wet ingredients using a sturdy wooden spoon.  The batter will be very thick and kind of hard to mix.  Completely okay.

    Stir in the mango and lime zest;  this will loosen the batter a bit.

    Pour into the pan and smooth the top.

    Bake for the bread for 1 1/2 hours or until golden brown and a thin knife inserted into the center comes out clean.  If the bread is getting too golden, cover with some foil.  

    Transfer the loaf pan to a wire rack and cool for 5 minutes.  Then remove the bread from the loaf pan and set on the wire rack to continue cooking for at least an hour before slicing.



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food librarian

Saturday 23rd of May 2009

This is lovely! It looks perfect. Dorie continues to amaze me with such yummy recipes!

Lori Ann

Wednesday 20th of May 2009

Your mango bread looks really moist and delish! That is the most interesting loaf pan I've seen - cool!


Tuesday 19th of May 2009

Ooooh, I've never thought of adding mango to a quick bread! What a genius idea, of course. Sounds like a great summer time snack!

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