Mango Bread Recipe – A Simple Slice of Sunshine

Baking mango bread brings back a memory so vivid I can smell the summer air. I remember standing in my Kyoto kitchen, watching my grandmother slice ripe yellow mangoes with care. She never used mangoes in bread, but in my little notebook of recipes from her, I found a page titled “Tropical Idea – Try w/ banana bread base!” That one line sparked years of experimenting, and today, it’s one of my favorite cross-cultural bakes.

Now living in California, where mangoes are plentiful and sweet, I combine her traditional techniques with the fruity joy I’ve found here. This mango bread recipe isn’t just moist and flavorful—it’s a little love letter to both my homes. Whether you’re baking for breakfast, a picnic, or just a cozy afternoon, this easy mango bread is golden comfort in every slice.

In this article, I’ll guide you through everything—from fresh ingredients to serving tips and gluten-free variations. You’ll learn how to use mango in bread recipes, how to bake it light and fluffy, and how to adapt it to fit your needs—all with that sweet Japanese-American soul. Let’s dive into the ingredients first.

Ingredients for Mango Bread Recipe

Fresh Ingredients Matter Most

The secret to a good mango bread recipe? Start with ripe mangoes. They should feel slightly soft, smell fragrant, and be rich in color. Overripe mangoes? Even better for baking!

Here’s what you’ll need:

Tip: You can also try this with a mix of fruits like in my Ocean Spray Cranberry Bread Recipe or for something banana-based, Bisquick Banana Bread Recipe is a lovely alternative.

Instructions – How to Make Mango Bread Recipe Easily

Simple Steps to Bake the Perfect Mango Bread

This mango bread recipe comes together in just a few steps, no mixer required. The batter is mixed gently by hand to keep it tender and moist. It’s perfect for beginners or anyone craving a tropical-flavored twist on classic quick bread.

Here’s how to make it:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use parchment paper to line it.
2. Whisk the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk the eggs with both granulated and brown sugar until well blended Add melted butter, vanilla, and Greek yogurt. Stir until smooth.
4. Carefully mix the wet ingredients into the dry ingredients just until combined, avoiding overmixing
5. Stir in diced mango and optional additions like chopped walnuts or shredded coconut.
6. The mango should be well distributed but not mashed.
7. smooth the surface using a spatula after Transfer the batter into the loaf pan
8. Bake for 50 to 60 minutes, checking with a toothpick to ensure the center is baked through.
9. Cool the bread in the pan for 10 minutes, then move it to a wire rack to cool completely before slicing.

Want to try a spiced variation? My Amish Cinnamon Bread has an old-fashioned swirl method that pairs beautifully with mango too.

Serving – Creative Ways to Enjoy Mango Bread Recipe

From Breakfast to Dessert: Make Mango Bread Shine

Once you’ve baked your loaf to golden perfection, the ways to enjoy mango bread are wonderfully versatile. Whether served warm with tea, toasted for breakfast, or dressed up for dessert, it adapts to the moment.

Best Ways to Serve Mango Bread

• For Breakfast: Lightly toast a slice and spread with salted butter or Greek yogurt mixed with a touch of honey. The creamy tang balances the mango’s sweetness.
• Afternoon Treat: Serve a slice with iced matcha or green tea. I often do this when friends stop by—it’s a nod to my Kyoto roots and pairs beautifully with fruity flavors.
• Dessert Option: Top a warm slice with vanilla ice cream or a dollop of coconut whipped cream. Add crushed pistachios or roasted black sesame seeds for extra texture and fusion flair.
• For Kids: Bake into mini loaves or muffins and pack with bento lunches. The soft texture and natural sweetness are perfect for little hands.

If you’re serving this for a special gathering, consider plating it with seasonal fruit like berries or citrus wedges. Top with a lime glaze made from powdered sugar and fresh lime juice, if desired.

And if you love soft bread textures, you’ll probably enjoy my Cinnamon Donut Bread as a comforting alternative too—it’s another dessert-meets-breakfast classic.

Nutrition – Is Mango Bread Healthy? + Gluten-Free Version

A Light and Nourishing Twist on Sweet Bread

This mango bread recipe strikes a balance between indulgent and wholesome. Thanks to the natural sweetness of ripe mangoes and the moisture from Greek yogurt, we can use less sugar and butter without sacrificing flavor.

Here’s a nutritional snapshot per slice (based on 10 servings):

Values may vary slightly depending on add-ins like nuts or coconut.

Make It Healthier

• Reduce Sugar: Cut sugar by ¼ cup and replace with mashed banana or apple purée.
• Swap Fats: Try half coconut oil, half butter, or use avocado oil for a clean flavor.
• Whole Wheat Tip: You can swap up to half of the flour with white whole wheat flour for more fiber.

For more health-forward baking ideas, check out my Greek Yogurt Brownies – Zero Sugar that prove you can go sweet and light without compromise.

Gluten-Free Mango Bread Recipe

If you’re wondering how to make gluten-free mango bread recipe that still tastes moist and fluffy, here’s how:

• Use a 1:1 gluten-free baking flour blend (with xanthan gum).
• Add 1 tablespoon of Greek yogurt or 1 teaspoon of apple cider vinegar to improve tenderness.
• Let the batter rest for 10 minutes before baking—it helps hydrate the flour blend.

Bake times may vary slightly (check around 55 minutes). The result? Still soft, sweet, and perfect for sharing!

For more flavor inspiration, you might like my Crawfish Bread Recipe if you want to explore savory, Southern-style twists too.

FAQ – Mango Bread Recipe

Q1: Can I put mango in bread recipe?
Absolutely! Ripe mango contributes natural sweetness, flavor, and moisture to the loaf.. It pairs wonderfully with spices like cinnamon and works similarly to banana in quick breads.

Q2: How to make bread mango recipes?
Start with a base of flour, eggs, and butter, then fold in diced ripe mango. Follow the same method as banana or pumpkin bread. The key is not to overmix, and to use mango that’s ripe but not watery.

Q3: How to make gluten-free mango bread recipe?
Use a 1:1 gluten-free flour blend with binding agents like xanthan gum. Add extra yogurt or vinegar for softness and let the batter rest before baking. Follow the same steps but allow a few extra minutes in the oven.

Conclusion – Mango Bread Recipe That Feels Like Home

From Kyoto kitchens to sunny California counters, this mango bread recipe carries a story of warmth, comfort, and sweet experimentation. Whether you make it as a gluten-free treat, a tropical breakfast, or a dessert with flair, each bite brings sunshine to your table.

I hope this recipe inspires you to try mango in a new way. Let the soft crumb, golden color, and mellow fruitiness bring you as much joy as it brings me.

Don’t miss our cottage cheese chocolate mousse recipe that’s blowing up on Pinterest — it’s a must-try!

Mango Bread Recipe – A Simple Slice of Sunshine

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Karino Kada
• Total Time: 1 hr 5 mins
• Yield: 1 loaf (10 slices) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist and naturally sweet mango bread made with fresh mango, cinnamon, and Greek yogurt. Easy to bake and great for breakfast or dessert.

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

1 tsp ground cinnamon

1 ½ cups ripe mango, diced

2 large eggs

¾ cup granulated sugar

¼ cup brown sugar

½ cup melted unsalted butter

1 tsp vanilla extract

½ cup Greek yogurt

Optional: ½ cup chopped walnuts or coconut flakes

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan.

2. In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

3. In a separate bowl, mix eggs, sugars, butter, vanilla, and yogurt.

4. Fold wet mixture into dry ingredients until just combined.

5. Gently stir in mango and optional add-ins.

6. Pour into pan, smooth top.

7. Bake for 50–60 minutes or until a toothpick comes out clean.

8. Cool for 10 minutes, then remove from pan and cool on wire rack.

Notes

Use ripe but not watery mangoes for best flavor.

Store in airtight container for 3 days or refrigerate for 1 week.

Can be frozen in slices up to 2 months.

• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: Bread
• Method: Baking
• Cuisine: Japanese-American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 14g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg