Mango Bread

This moist, buttery mango bread, based on Dominique Ansel's banana bread recipe, uses both mango puree and chopped mango. Add nuts or coconut if you want.
July 19, 2016


Preheat oven to 350 degrees. Butter loaf pans. You can use one 9x5, two 8x4 or 4 5x3 mini pans.

Peel and pit mangos. Mash half (this is a good use of very ripe mangos) and cut remaining half in 1/2-inch dice and combine. You should have 2 cups total puree and chopped mangos.

Melt butter and set aside to cool.

Combine sugar and flour in a large bowl. Add baking soda, cinnamon, salt and baking powder, using a strainer to be sure there are no lumps. Combine.

Beat eggs until mixed and add to melted butter. Add eggs and butter and mango to dry ingredients and mix, using a large wooden spoon, just until well combined. Pour into prepared pans.

Bake for 60 minutes for smaller loaves and 1 hour 15 minutes for large loaves. Cool in pan for 20 minutes, then turn onto rack and cool completely.

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  • 3-4 large ripe mangos
  • 8 ounces butter, divided (use 1 ounce to butter pan)
  • 2 cups sugar
  • 2 cups unbleached flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
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