Mango Bread Recipe: Moist, Flavourful And Easy To Make
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Extremely moist, fluffy, and bursting with tropical flavours, this mango bread is delectably delicious. A good example is banana bread, but this mango bread is in a league of its own. It is soft, rich, and oozing with ripe mango sweetness. It is not just about the flavour but also about the textures, and it is loaded with coconut and nuts (if you want). So why not try something new if you're getting tired of your usual sweet bread for breakfast? This mango bread is a sure thing. It is quite addictive.

Here's how you can make this fluffy bread at home:


 250 g whole wheat flour

 1/3 cup canola oil

 1 cup of buttermilk

 1/2 teaspoon vanilla extract

 1/2 teaspoon lemon zest, grated (optional)

 75g brown sugar

 1 teaspoon baking soda

 1 large egg

 1 cup peeled mangoes (chopped into cubes)

 1 teaspoon ground cinnamon

 2 tablespoons of honey

 1/4 teaspoon salt

 75 g granulated sugar

 1/2 cup shredded coconut (optional)


 Set the oven to 350°F (175°C) for preheating before using. Butter a 9-inch by 5-inch loaf pan.

 Sift the flour, baking soda, salt, and cinnamon together in a large bowl. Add the sugars and stir thoroughly.

 Whisk the egg, buttermilk, oil, honey, vanilla extract, and lemon zest together in a medium bowl. After adding the wet components, stir the dry ingredients only enough to combine them. If using, fold in the sliced mangoes and shredded coconut. Pour the batter into the loaf pan.

 A toothpick inserted into the center of the bread should come out clean after baking for 45 to 60 minutes. After cooling in the pan for 10 minutes, take the bread out and place it on a wire rack to finish cooling.

Storage Instructions

Bread can be frozen for up to 2 months or kept at room temperature for up to 4 days in an airtight container. It can thaw overnight in the refrigerator or on the counter while still covered.