Magic Mango Bread
I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.
I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.
I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sweet for my taste), I cut calories by using 1/3 C honey, and 2/3 C splenda gradular (or 18 packets of sugar substite). I didn't add in any raisins, coconuts, or walnuts (my boyfriend dislikes all of them), but added one chopped nectarine with the mango (I used 2 mangoes, a little over 3 cups). Instead of the cinnamon, I decided to try using ginger (1 teaspoon)--and it turned out great! Finally, I used 6 texas-sized muffin tins instead of the loaves--they were ready in 30 minutes. For about 300 calories per 6 oz muffin (with the changes), this was amazing... For those whose bread did not rise: This uses baking soda exclusively, which requires an acid ingrediant to "activiate" it. Try using buttermilk or yogurt for some of the butter or oil, or add a teaspoon of lemon juice. I used sour cream--same idea. I had no problem with having this rise. Or, try using baking powder for some of the baking soda (I used 1 teaspoon baking powder, 1 teaspoon baking soda)Read More
OK, so the other reviews are so good, I think maybe I did something horribly wrong. This was not bread, but mango ooze. Although I did not put in raisins or nuts (not fam faves), and I did add a teaspoon each of coconut and rum extracts, I don't think the added 2 teaspoons of extract accounts for the mess. I was originally concerned that with 3 cups of mango and only 2 cups of flour it might be a little gooey, but gooey doesn't come close to what this was like. I cooked it for 1 hour 20 minutes when I finally had to take it out because I had to leave the house. The taste is great, but it didn't turn out like bread of any kind.Read More
I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sweet for my taste), I cut calories by using 1/3 C honey, and 2/3 C splenda gradular (or 18 packets of sugar substite). I didn't add in any raisins, coconuts, or walnuts (my boyfriend dislikes all of them), but added one chopped nectarine with the mango (I used 2 mangoes, a little over 3 cups). Instead of the cinnamon, I decided to try using ginger (1 teaspoon)--and it turned out great! Finally, I used 6 texas-sized muffin tins instead of the loaves--they were ready in 30 minutes. For about 300 calories per 6 oz muffin (with the changes), this was amazing... For those whose bread did not rise: This uses baking soda exclusively, which requires an acid ingrediant to "activiate" it. Try using buttermilk or yogurt for some of the butter or oil, or add a teaspoon of lemon juice. I used sour cream--same idea. I had no problem with having this rise. Or, try using baking powder for some of the baking soda (I used 1 teaspoon baking powder, 1 teaspoon baking soda)
It always amazes me that people on this site change the stated recipes all around and then have the audacity to rate it low! Something I'll never understand. Anyhow, tried the recipe as is with chopping the mangos and didn't care for the texture, so I made it again and put them in the food processor and it was great. Also, the second time I made it, I baked it at 325 degrees since it is so moist and needs time to cook from the inside out. Thanks for a workable recipe!
This has the bones of a fantastic recipe, but having actually tried it in its original form, I agree with the other reviewers about modifications being necessary for the bread to cook through properly and rise. Like some other reviewers, instead of just using the 2 tsp of baking soda called for, I used 3tsp baking soda, 1tsp baking powder, and 1tsp fresh lemon juice to get this bread to rise (otherwise it really doesn't!). Also, I baked at 325 degrees for about 50 minutes with both loaves in the oven at once -- cooked through perfectly. Like others, I pureed the mango and because I used sweetened coconut, I cut the sugar down to 1 1/4 cups so the flavor of the mango has a little more chance to shine. Excellent quick bread.
This was really delicious. When I tried it the day I made it, it was just okay. The taste was good, but there was very little mango flavor. After being in the fridge for a few days, it was delicious. It needs a couple of days for the flavors to come together. One thing I noticed is that it didn't rise very much, and the mangos settled to the bottom of the bread. What I'll do next time is chop the mangoes into smaller pieces and mix the mangoes with a little flour before I mix them into the batter. Regarding the rising, I read in another review that this is the way it is. This is a great way to use mangoes.
OH MY!!!!! I think I've died and gone to HEAVEN!!!! This is the absolute best bread I have ever tasted! I kid you not when I say it was gone in less than an hour. Now I'm making four batches for Christmas!! Thank you sooooo much!
This bread is great because it is extremely moist and filled with a range of textures. However, if you really want a strong mango flavor, be sure to use VERY ripe mangos. I brought this bread to the office and the whole loaf was gone in less than two hours!
This is one of the best sweet breads I have ever had. It is a great way of using mangoes. This was the first time I have made it and the only change I would make is to use less sugar. I did not have butter and used margarine for recipe and pam to grease the pan.
Very good. I omited the raisins, and pureed the mango. It reminds me a little of carrot bread with the coconut as texture.
I have never used mango's before but this recipe turned out great tasting. It didn't rise very much but the taste was awesome. I took it to work and everyone loved it, even the people who said "I really don't like mango's" I made them try it and they said wow it tastes great!
I tried this in my bread machine which was unsuccessful. I had to place the pan in the oven to finish baking. Even with this minor delay, it turned out great. Even my husband who doesn't like mangoes asked for seconds. I substituted chopped dates for raisins and doubled the coconut while omitting the nuts. Definitely give it a try.
The mangos in Hawaii are falling from the trees in abundance. I discovered this recipe and have baked about 25 loaves of this bread/cake, everyone loves it, what a great find. Thankyou
Delicious recipe, but I did make some changes that may have changed the taste. I cut sugar down by 1/4, and sub'd 1/3 cup of oil for apple sauce. Instead of raisins and nuts (I had none) I used 1 cup combined of chopped dried mango/apricots soaked in rum, and added 1/2 tsp of cardamon and 1/2 tsp ginger. I messed up trying to follow other reviews and accidentally added 3 tsp baking powder/1 tsp baking soda, so cake rose very nicely, but perhaps was slightly salty (but only because I knew). Apricots were perfect addition since they added the zip that is in fresh mangoes, but seems to be lost when it is baked. Can't wait for next mango season to make this some more!
I have a friend who is gluten intolerant, so I am always looking for recipes that can be made with rice flour. I used 1 ½ cups rice flour, ½ cup tapioca starch, 1 teaspoon baking soda, 1 teaspoon baking powder, substituted 1 cup of sour cream for the butter and omitted the coconut. The result was wonderful. I will definitely make this again, and will add it to my gluten-free recipes.
Oh, wow!! This is the best dessert bread I've ever had. I'm a big peach fan and when baked, the mango really resembles baked peach. I made a few changes: I added 1 tsp. baking powder, 1 tsp. baking soda, and 1 tsp. lemon juice. I omitted the butter and cut the oil down to 1/4 cup and added 3/4 cup applesauce. My husband doesn't like raisins in bread so I didn't add those. I cut the sugar added to 3/4 cup. I made 4 mini-loaf pans and baked for about 45 minutes. I love this recipe and the bread is our new family favorite!
OK, so the other reviews are so good, I think maybe I did something horribly wrong. This was not bread, but mango ooze. Although I did not put in raisins or nuts (not fam faves), and I did add a teaspoon each of coconut and rum extracts, I don't think the added 2 teaspoons of extract accounts for the mess. I was originally concerned that with 3 cups of mango and only 2 cups of flour it might be a little gooey, but gooey doesn't come close to what this was like. I cooked it for 1 hour 20 minutes when I finally had to take it out because I had to leave the house. The taste is great, but it didn't turn out like bread of any kind.
This is the best quick bread I have ever eaten. I made it exactly as the recipe stated except one cup of the mango I pureed and I omitted the walnuts. I also used Ataulfo mangoes which are sweeter, less stringy, and are currently in season. The whole two loaves were eaten up by my husband, myself and our 1 year old in a matter of days. It is very moist, not too sweet and really tastes nothing like mango, more like carrot cake with a tropical twist. So yummy. Will definetly make again and again. Update: Made this again with regular mangoes...totally different. Mangoes were super ripe this time but the Ataulfo ones I used before just dissolved into the bread. I found the texture a bit too stringy this time. I think I'll stick to Ataulfo next time. Update #2: Today I made Magic Mango Bread with some substitutions after getting some suggestions and it turned out great. I subbed in one cup whole wheat flour and one cup AP flour instead of two cups AP flour. Also subbed in one cup splenda and half a cup of splenda brown sugar blend instead of 1.5 cups sugar. Better than my last batch that I made according to the recipe. I must mention that the last batch I made I added the dry to the wet and probably over mixed in the KA... Next time I think I'll try to sub some of the oil/butter for apple sauce or sourcream.
Don't like raisins so I doubled the coconut. It was the best!!!!
Amazing! Like another reviewer, I added 1 tsp. baking powder, 1 tsp. baking soda, and 1 tsp. lemon juice. It was very moist and had great mango flavor--everyone loved it!
This is the ULTIMATE sweet bread! I will make it all the time too! My hubby LOVES it! Thanks for the recipe :-)
I made this last night and it was amazing!!! I read a lot of the reviews and took bits and piece from them. I added sour cream instead of vegetable oil and I didn't add nuts (not a fan of nuts in my sweet breads). But it lovely and moist and I will definitely be making this again. OH! And I pureed the mango before adding.
This bread is very moist and the flavor is very tropical.This is a great recipe because it makes two loaves,one for us and one for sharing, I shall give the other to my son in law who loves mango. I used golden raisins in this.Delish!
This tasted great though I did make some changes. The mango flavour wasn't pronounced. It is very moist and dense, definitely quite filling. It's a little different from traditional quick breads as this had a sort of bread pudding texture. Many reviewers mentioned having issues with the loaves rising; what I can say is that I used one teaspoon each baking soda, baking powder and lemon juice to try and avoid the problem. It really doesn't rise all that much, but that's fine with us. I used a teaspoon each of cinnamon and ginger. I decided to use applesauce and coconut oil to reduce fat and keep the 'tropical' theme going. Cut the sugar down to 3/4 cup, and used brown sugar instead. I only had 1 1/4 cups of mango, so I used some cantaloupe and leftover fruit cocktail to make up the difference. I mashed the fruits, left them a little chunky and strained as much of the excess juices that I could squeeze out. Omitted the walnuts. As mentioned it was indeed very moist, but oh-so-flavourful! Will definitely make it again.
Wow, this is one great quick bread! I followed the recipe exactly as I wanted a sweet bread. The only exceptions I made was using whole wheat flour. I did puree most of the mangos and chopped the rest into small bits. I also sprinkled walnuts and coconut on the top, pressing it into the batter before baking. I also added one teaspoon of fresh lemon juice as one reviewer had recommended to make it rise properly. I can see how frozen mangoes will work just as well and will continue to make this once mango season is over!
definitely worth making. i substituted "mango sauce" (similar to applesauce - available at some grocery stores include trader jo.s) for the oil to make it low fat, and this turned out to be a very moist, fruity bread.
Amazing!! My whole family loves it!
I found this recipe after a friend mentioned trying mango bread and how great it was. I thought it was ok at first but FANTASTIC the second day after the flavors had really melded together. It was so fruity and nutty, a really great bread. The mango keeps the bread moist. I put a little coconut on top which browned nicely for presentation. I will probably make this for neighbors and friends at church instead of other quick breads for Christmas this year.
sooo good. i will definitely make this again, when i have lots of mangoes that need to be eaten before they spoil! i halved the sugar, and only used 1/4C oil and 1/4C butter, and it still turned out yummy, moist & sweet. thank you!
Really good recipe! I made only one loaf and used 1/2 cup brown sugar instead of 3/4 cup white sugar. Two eggs as well, plus some ginger because I like it. My husband can't eat nuts and my daughter won't eat raisins, so I threw in some Craisins to good effect. My mango pieces stayed mixed throughout, perhaps because they were small. I will make this again, for sure.
So, I did what one of the reviewers said and increased the baking soda to 3 tsp. and added 1 tsp. of baking powder. I pureed the mango, but it ended up being a very soupy batter. I used two mangos, which, chopped made 2 cups, but pureed made 1 1/2 so I added pureed pineapple. I think if you do puree, you need to go by the chopped measurement instead of modifying it like I did. I also cooked it at 325 like one of the comments said for 1 hour and 10 min. They were browned on the outside but "jiggly". I took them out anyway hoping they would firm up as they sat. They rose in the oven then fell about 40 min. into baking time. I think if I make this again I would increase the flour to at least 2 1/2 cups and use 2 cups pureed fruit rather than 3. My house smells wonderful though.
So very moist and good.
This was OK but the mango favor did not really come through liked I had hoped. It reminded me a spice cake. I may try this again with a few modifications.
The bread was delicious!!!. I did make some changes in the recipe used 1cup whole wheat flour and 1 cup all purpose flour and used baking powder instead of baking soda (didnt have any). I used very ripe mangoes and the result was awesome. I also used yogurt instead of butter which made it a healthier option. It made two full loaves and 6 muffins too. Will definately make it again.
Very much a cinnamon bread! Couldn't really taste the mangos. I used my Magic Bullet to puree 3 mangos, maybe I needed more? Bread was also very dark. Thanks for letting me try something different! PS Didn't add the walnuts, raisins, or coconut to this, personal preference.
Instead of having my mangoes chopped, I pureed them in a blender. I also used 1 tsp baking powder and 1 tsp baking soda, and added 1 tsp lemon juice. Because I had no nuts, raisins and coconuts, omitted those. My loaves were moist and dense, but with a springiness to them. A little sweet for my taste, but absolutely delicious with a perfect texture. Will make again and again. Thank you for posting.
extremely moist. will not let the mango ripen so much next time i fix it as the flavor is somewhat lessened
Super good, but you can save yourself some money on the mangos and buy peaches. There isn't a strong mango flavor. I did omit the raisins (dislike), coconut & walnuts (didn't have). I also added PB chips. Delish!
Moist and amazing. I used rice flour and spelt flour instead of wheat flour.
I gave it to some folks who weren't crazy about bread or sweets and they loved it! Bravo!
This tasted delicious! I substituted the butter for applesauce and addded vinegar (no lemon juice on hand!) for the baking powder to work. Thus, I didn't have a problem with it rising. My mangoes were actually tart so the sugar called for was fine; otherwise you may want to halve it. The other reviewers were right - this did not taste that great the first day. But by the next day, it was amazing! Thanks for such a great recipe!
I followed the recipe exactly and the bread came out delicious. My picky little sister couldn't get enough :)
Amazing!!! so tasty my mom, who NEVER eats fruit of any type, LOVED it!! It turned out magnificent!! Plus I added 1 cup of skinned, cored, diced apples- Turned out so tasty!!!
This was a tasty disaster. Full disclosure: i didn't have enough mangos and had to add a banana.Other thing I did different was to use coconut oil instead of regular oil. Also added a little bit of baking powder. Anyway, end result was tasty but crumbly and stuck to the bottom of the pan. It was good, but not great, and since it was a mess I don't think I'll make this again.
I thought this receipt was NOT going to turn out only from my mistakes - I was having a hard time making it due to being distracted, interrupted a few times by ringing phones, doorbells and family but it turned out great! I had prepared and measured everything in advance and when I peeled the mango I realized I didn't have enough to make 3 cups. So I measured the ingredients I had already prepared (wet and dry) and placed half of them aside so I could make the rest tomorrow and use the mangos I had cut. Then in my distraction I ended up putting half of the dry ingredients back in again by mistake! So I ended up having to bake it using half the mango and everything else as listed - and EVEN with messing up the order of mixing and half the mangos, it was fantastic. I was experimenting because I need to prepare some mango dishes for work next week and I will definitely be making this again (and ensuring I have enough mangos this time!) Great recipe, thanks for sharing!
I LOVED this! I used whole wheat pastry flour, unsweetened applesauce for the fat, and cut down on the sugar because all I had on hand was sweetened coconut. It was so moist it was like cake!
I followed the advice of others who said to put 3 teas, of baking soda and 1 teasp. of b powder so the bread rises. I must say although my bread still did not rise the bread the bread itself was great flavor and my husband loved it! I will make this again!
Moist and incredibly tasty. Took a loaf to my mother-in-law's for a get-together. She bakes loaves all the time. Well, we had my loaf and her zucchini loaf out and people kept coming back to mine! I had no leftovers where she still had about 3/4 of hers. Definitely a keeper! Thanks for a great recipe!!
I loved this recipe it was easy and delicious. I coated the mango in flour before I added it to the batter so it wouln't sink and a teaspoon of lemon juice to make it rise. I even gave it to a friend as a gift and her family ate it in one night my family did the same things. Great recipe!
So moist and delicious!! My mom made this for us but she only used 1 cup of sugar, and it was the perfect amount of sweet. Of course the Mango we used came from our back yard and were tree ripened sweet (it makes a big difference). We are making this a regular mango season recipe!!
Added Cannabutter instead, of regular butter. Excellent recipe.
Mixed all ingredients exactly as written in recipe; baked in buttered bundt pan. Came out perfectly. Delicious, moist. Brought it into work and it was devoured to high praise. Wouldn't change a thing.
I'm a mango fanatic and I was quite satisfied with this mango bread. Granted, it didn't have much mango flavor, thus I'd suggest adding a small amount of pureed mango to the batter. Dried cranberries make a nice raisin substitution for a more tart bread, but the sweetness of the raisins compliment the mango nicely (if using mangos that are still a bit tart, which I recommend). I also used 1 c chopped walnuts for a nuttier bread.
I used half whole wheat and white whole wheat flour, reduced both the butter and oil to 1/4 cups and added applesauce and yogurt instead. I didn't have raisins or nuts to add. For a healthier version of this recipe, it turned out very good. Nice change from banana bread.
Very good. It's not too sweet, just right. I didn't put walnuts or raisens in and it came out great. My daughter and I love it. Similar to carrot cake. I think it would make a great cake with vanilla frosting on the top!
Very Good & tasty!!1
This bread is wonderful! It is very moist!! After peeling and cutting the first mango, I realized that the second one was not quite ripe enough. I substituted the remaining mango needed with banana, pineapple and peach! I know it sounds a bit too fruity--but it was delicious. Thanks for the recipe!
Delish! Smelled wonderful cooking, too. I chopped the mango into very small pieces and I like the texture that produced. Used shaved coconut, macadamia nuts in place of walnuts, and craisins in place of raisins. Next time (there will be a next time!) I'll sub in applesauce for half the fats, as the texture is greasy to the touch; maybe I'll use coconut oil for the fat, to keep the tropical flavors going. I would also use a bit less sugar, as it's quite sweet. Still, a good recipe as-is, and a great way to use up some mangoes when I've bought them in bulk!
I made this as written however I mashed the mangos with a fork and baked them at 350 degrees for about 30 minutes. Super moist, very delicious, very much like a buttery, slightly fruity cinnamon taste. I know other reviewers though they did not rise enough, but I thought the texture was exactly as a quick bread should be, moist and dense.
Hmmm. I think I'll try this again, pureeing the mango as others have said. It was good and I didn't have trouble with it rising, as others noted. I wonder if the rising issues have something to do with how acid the particular mangoes you use are.
Very tasty! The bread falls apart easily, and while I"m told that happens to the majority of fruit breads, I've also been told (have yet to try) that greek yogurt should thicken it up just enough to hold together better! Will be trying this again!
The bread was great, but instead of raisins (which I hate) i added chocolate chips and a litte more mango
Wow was this delicious, followed the recipe exactly and cakes came out super moist and no problem with rising. Thanks for a great recipe, will be making this one again real soon.
I enjoyed this easy recipe. I used durian instead of mango and omitted the walnuts and coconut. I also used a bundt pan and dusted it with cinnamon sugar, then coated the top of the batter with cinnamon sugar as well and that made it even sweeter! I also went with 1/2 baking soda and 1/2 baking powder as that's always resulted in good quick breads for me in the past. I will definitely try this recipe with mango in the future.
Very good. I used craisins instead of raisins (bc I didn't have any). I think this substitution made it better, gave it a tangy zip. Husband and kids loved it!
Deliciously MOIST! I changed the recipe to 5 servings and used a can of mangoes, which was PERFECT. Pureed it first in the blender and mixed it into the recipe the way that it was written. Thanks for some DELICIOUS BREAD!
Ooohhh this was soo good! My sister and I made it for my mom and she loved it. The only thing missing, she said, were the nuts (we ran out at home). I will definitely make this one again. Thanks for sharing!
Wonderful flavor......I didnt add the raisins, coconut or walnuts,but chopped strawberries instead...yummy
I tried this recipe despite the latest poor rating and thought it was EXCELLENT, a flavor like no other. I followed the recipe exactly and am so glad I tried it. The previous rater must have not followed the recipe or did not know what they were doing, this bread is so moist...THANK YOU!!!!!!!
Wow!!! Double wow! My family loves it. We finish half of the cake(I bake it in a 8"square tin) after dinner. It is easy, simply delicious. But I cut down the sugar for the mango is sweet. I didn't put the last 3 ingredient and it still taste so good.
I am not a good baker! But, I really wanted to try this bread. I am not crazy about artificial sweeteners, and wanted to make it healthier, so I made the following changes: I used 1 cup all purpose and 1 cup unbleached flour 3 tsp baking soda (after reading other comments) 1/2 teaspoon salt 1 teaspoon cinnamon because I really want to taste the mango. 5 medium mangos - about 3 1/2 - 4 cups. (1 ½ cups of it I pureed) I did NOT use store bought, I used my mother in law's which have no fiber and taste like candy! Unfortunately I do not know the "type". butter -a quarter of a cup (1/2 of a stick) canola oil - a quarter of a cup ¾ cup of organic whole cane sugar, and it was still a little too sweet 3eggs 1 teaspoon vanilla extract 1 tsp lemon – (another reader suggested this for rising but I forgot to add it and my bread did not rise) 1/2 cup raisins – I omitted these (again in hopes of increasing the mango flavor) I used 1 cup walnuts(love walnuts) ¾ cup of desiccated unsweetened coconut The rest is pretty much the same, except that due to laziness I used my Vitamix to blend the dry ingredients, then separately the wet ingredients, then combined the 2 in a bowl. I also had to lessen the cooking time to 35 min. Probably because I have a convection oven? Maybe due to the ingredient change?
Fabulous! This bread is moist, sweet, and addictive. It doesn't have tremendous mango flavor but it's still awesome. Even my 5 year old tried some and loved it, which surprised me. Made a couple of changes: replaced the oil with applesauce and used pecans because I was out of walnuts. The loaves didn't rise a lot but they turned out of the pans easily. Next time I may reduce the sugar a bit. Definitely a keeper to have on hand when mangoes are in season!
I am not a very experienced cook of baker but made this recipe as is. I found it very moist and somewhat crumbly when cut but the taste was so good that people couldn't stop eating. Everyone suggested that I not change a thing the next time I make it===also to let them know when the next batch was ready. GOOD recipe to be sure.
After reading the reiews I was expecting a great loaf. It was not at all great! I pureed some of the mango as some had suggested for extra flavour & I use olive oil in all of my baking(with no negative results...ever). The mango flavour did not come thru and the rest of the loaf was just as flavourless?? Ate half, threw out other half & froze the remaining loaf. I will not make this again & have taken it out of my recipe box. Too bad, I love cooking/baking & have done my share in this life time & am never disappointed with the outcome taste.
This is a very moist, sweet bread. I added 1 teaspoon baking powder with the baking soda. Instead of vegetable oil I used coconut oil to add to that tropical flavor. I substituted sliced almonds for walnuts (they seem more tropical than walnuts to me). I used four mangoes (about 2.5 cups) that I mashed. I baked at 325 for 50 minutes; lower your over temperature to 325 and cover your pans with aluminum foil halfway through or your bread will be very dark brown. Many of the mangoes did settle in the bottom, but you still get some mango in every bit. This is very tropical, perfect with coffee or milk in the morning. Definitely sweet enough without any topping or glaze.
I made this recipe last night substituting 3/4 cup applesauce for the oil and adding 1/2 stick butter (unsalted). Also, I did't add the raisins or nuts only the coconut. Wow, is it moist, almost like mango pudding, but very delicious. I took one to work and it was gone within minutes.
So amazing! I cut the recipe in half because I only had one bread pan, but then I accidentally put in double the amount of vanilla extract I needed. No matter-this was amazing all the same! So moist and the mango tastes soooo good. This was a hit when I brought a couple pieces to work. :)
OK, I was going to make this WONDERFUL sounding recipe and prove all those nay sayer wrong. Well, it was so less than wonderful. Now I will admit I did not add the coconut, nuts or rasins but added more mango that called for, also added lemon juice, a little ginger and a pinch of cardamon. It really tasted like a really good peach cobbler. Not at all what I expected. It was very moist. I don't think I will be making it again this way, I may try it without the mango all together and replace them with cranberries and walnuts.
I followed this recipe EXACTLY... but it turned out really wet. I did not enjoy this recipe and will not make it again.
No matter who I served this receipe to, those that had eaten Mango Bread before, those who hadn't and those who said they didn't like mangos, all raved at how moist, and delicious this receipe is. Best Mango bread receipe I've made to date.
This bread tastes pretty good although not as "tropical" as I expected. I found the Mangos to be a pain to cut up but that is just me. very moist, would probably do it as more of a coffee cake in a 8x8 next time maybe with some kind for icing.... bread bakes up darker than I expected so I thought it was done, toothpick came out clean, took it out and realised it wasn't done and had to put it back in. would make again if a few mangos fell into my lap like they did this week but wouldn't go out buying mangos to make this.
My bread didn't rise but it tasted delicious.
Very good bread, but I agree the mango flavor is quite mild. Made only one loaf since the 2 over-ripe mangoes I had were on the smallish side. Cut back a bit on the sugar as well as replaced the butter/oil with yogurt/applesauce. Omitted the walnuts and raisins (personal preference), but added a squeeze of lime. The bread is super-moist and tastes oh-so tropical with a dollop of lime curd (made from 'Perfect Lemon Curd'). Thanks!
Loved this recipe! I'm just glad that my first baked bread experience happened to be this great tasting mango bread! It was easy to make, very straight forward instructions. In addition, instead of using walnuts I threw in some macadamia nuts. Good stuff!
I really enjoyed this. Like other reviewers mentioned, this is a very dense and wet bread. I only used two cups of mango and substituted the last cup for one cup of banana. Really delicious, going to make again today.
This was fabulous!!! After first coming out of the oven, it was really flaky - after putting it in the fridge, it solidified some and got the consistency of banana bread. Very good. I pureed the mango and added extra coconut instead of the raisins (personal preference). Highly recommend this recipe!
This recipe was OK - very moist, but shy on mango flavor in my opinion. I followed recipe exactly, but I did "process the chopped mangos with my hand mixer" which produced some juice, but left mostly chopped mangos. Everybody at work loved it, except myself and the other two ladies who like to bake...
This mango bread turned out great. I used coconut oil instead of vegetable oil, and omitted the rasins. My mango was mashed. The bread had a good flavor and was moist. The walnuts and shredded coconut made the texture better.
My husband grew up in Kailua, Hawaii and his grandmother always made mango bread for him. This bread is very sweet and dense. Instead of all purpose flour, I used whole wheat flour. I mashed the mangoes instead of pureeing or chopping them. Also used pecans instead of walnuts. With the coconut flakes, the bread was a bit too sweet. Next time, I will try the recipe omitting the coconut flakes.
This is such a good recipe for when you want a change of pace from the typical quick breads (banana, cranberry, etc). It is easily adaptable to whatever fruit you have on hand, and it freezes well, too. I made mini-loaves - we ate the first loaf and I froze the others. It was really convenient to just pull out a couple little loaves when we had overnight guests (no-fuss breakfast!), and they loved it, too.
A very moist and chunky bread - perfect for breakfast and snack - I've made it many times and recommend it to friends . . .
use less mango but was very good
Loved this bread. The only changes I made was omitting the raisin because my family does not care for them and I puréed the mango instead of chopped. The bread was very moist and flavorful. Will absolutely make this recipe again.
My daughter and I made this mango bread yesterday and it was absolutely amazing! We made it as a cake though and it was just incredibly delicious, neither of us could pass by it without taking a piece. I recommend this to everyone because it is just the right amount of sweetness; yet very addicting! Thank you for this amazing recipe! 5 stars and 2 thumbs up!
This bread was very good and moist. It had more flavor the next day. Will make again.
Laura i love the mango bread. it's so good. ~Alex Guy~
I added 1 teaspoon of baking soda, 1 teaspoon of lemon juice, and pureed half of the mango as others had suggested. I also used only 2 tablespoons of butter and the rest coconut oil (no vegetable oil). I baked them in muffin tins. Wonderful!!! Thanks for posting this great recipe!
I agree with others, it tastes better more days it sits...... but not much mango/fruity flavor comes through.... just tasted like a banana-less bread.....Definitely needed a lower oven temp for baking..... did two loaves..... one at the suggested temp, other at a 325 temp.... 325 had no gooey dough....better texture
Delicious!!! I baked it and served it at the lodge I work at...the guests loved it! Very good! Thanks!
in stead of walnuts I used Macnuts, everyone loves it I cant keep it in the house.