This quick and easy mango bread is soft and moist, loaded with 3 fresh mangos and comes together in one bowl. It’s topped with an optional coconut crumble for extra texture and a fun tropical touch!
It’s a mango bread because the texture is just like banana bread and it’s denser than mango cake.
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Very ripe mangos, pureed and diced. I added as much mango as possible to this recipe, without weighing down the bread. For the pureed mango, you can use fresh, frozen or canned. For the diced mango, I recommend using fresh as it has a better texture.
Interestingly, pureed mango acts as a partial egg replacer as it helps bind the ingredients and adds moisture! That means we don’t need any special egg replacers for this recipe.
Granulated sugar to keep this mango bread soft and fluffy. This recipe doesn’t need as much sugar as other quick breads because mango is usually quite sweet. If your mangoes are less sweet, feel free to add a little extra sugar. Details are in the notes of the recipe box.
Lemon juice or apple cider vinegar (optional) makes the loaf more soft and tender.
Turmeric (optional) to boost the natural golden color of this fresh mango bread. You cannot taste the turmeric at all. Without the turmeric, the bread is a subtle golden color (but this hugely depends on the color of your mangoes).
Making the crumble topping
It’s easy to make the crumble topping as you just mix all the ingredients in a small bowl.
However, the consistency of your crumble will 100% depend on how you measure your ingredients and the temperature of your home (especially on a hot Summer day).
If your crumble feels a little dry, add another teaspoon of vegan butter. If it feels pasty, mix in more flour. The crumble recipe works for me all the time without any changes, but my kitchen and ingredients aren’t the same as yours.
How to make mango bread
To make this mango bread, we need to mix the dry ingredients in a large bowl, and then stir in the wet ingredients.
Here are some tips for the best results:
Measure the ingredients accurately, especially the flour and mango puree. If you’re using measuring cups, use the spoon and level method to measure your flour. Packing too much flour in your cup will make the bread dry and dense. Using too much mango will make the bread heavy and stodgy.
Also, if your mango has lots of fiber strands and you don’t want them in your bread, press your mango puree through a sieve.
Finally, if you’re making this bread on a hot Summer day, don’t leave the batter to sit in the bowl for too long. The baking powder will start reacting and your batter will become bubbly. We want this to happen in the oven, not the kitchen bench! If you can’t bake the loaf immediately, pour the batter into the loaf pan and chill it in the fridge until needed.
Baking the loaf
This mango bread loaf is straightforward to bake.
However, if your oven has a strong top heating element, the surface of your bread may brown too quickly. If it does, carefully tent the loaf pan with aluminum foil. You can also bake the bread on a lower-middle oven rack.
Customizing this mango bread
Some other delicious ingredients to mix into the batter are:
- Finely shredded coconut (or desiccated coconut)
- Chopped walnuts or pecans
- A little cinnamon or cardamom
- Raisins – just soak them in water beforehand
- Lemon or lime zest
If you want to make a more wholesome bread, you can use white whole wheat flour or spelt flour, and coconut sugar.
Note that if you want to add a lot more ingredients, you may want to use a longer loaf pan, otherwise your bread may overflow. I’m speaking from experience!
More vegan mango recipes
Or see my other easy quick bread recipes.
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Mango Bread (vegan & eggless)
This quick and easy mango bread is soft and moist, loaded with 3 fresh mangos and comes together in one bowl. It’s topped with an optional coconut crumble for extra texture and a fun tropical touch!
Servings: 10 serves
Ingredients
Coconut crumble (optional, or see note 2)
Dry ingredients for Mango Bread
Wet ingredients for Mango Bread
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Instructions
Make the crumble topping (optional):
Make the mango bread:
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Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper with some overhanging the sides of the pan. If you use a longer loaf pan, your mango bread will bake a little quicker.
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Add all the dry ingredients (flour, sugar, baking powder and, if using, turmeric and salt) to a large mixing bowl. Whisk until combined and there are no lumps. To the flour mixture, add the wet ingredients (mango puree, dairy-free milk, oil, lemon juice and vanilla) and mix until just combined. Don’t overmix the batter.
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Add the diced mango to the batter and gently fold through. Pour the batter into your prepared pan. If you made a crumble, sprinkle it on top of the bread.
Bake the bread:
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In your preheated oven, bake the bread for 60-70 minutes. It’s ready when you can insert a toothpick in the middle and there’s no wet batter on it. This is a moist bread so some crumbs on your toothpick are fine.
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Let the mango bread rest in the loaf pan for 15 minutes then transfer to a wire rack to completely cool.
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To serve, use a sharp serrated knife to slice the bread. Serve warm or at room temperature.
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Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for 3 days or freezer for up to 1 month. Warm up before serving.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Or for the best results, use the grams measurements.
- ¾ cups (150g) of sugar is ideal if you’re using ripe and sweet mangos. If your mangos are not ripe and sweet, you may want to increase the sugar to 1 cup (200g). You can use brown sugar or coconut sugar for a darker, denser and moister loaf. Most granulated sugar replacers should work with slightly different results.
- To puree your mango, add fresh mango to a blender or food processor and blend until as smooth as possible. You can also use canned mango, but it is usually mildly sweetened so you may want to slightly reduce the sugar in the bread.
- Don’t leave your mango in big chunks otherwise they will sink to the bottom of the bread. This bread still has a lot of flavor without the diced mango. If you omit the diced mango, bake your bread for just 55-60 minutes.
Nutrition
Serving: 1 serve without the topping | Calories: 258kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Sodium: 140mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 326IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 2mg
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