Teresa's Recipes
Moist Mango Bread
Indulge in the tropical flavors of this moist mango bread, where ripe mangoes meet a hint of cinnamon and rich nuts for a delightful treat. Perfect for breakfast, as a snack, or even as a dessert, this vibrant bread will transport your taste buds to a sun-soaked paradise. With its origins likely tracing back to tropical climates where mangoes thrive, this recipe is a sweet homage to the beloved fruit, cherished for its sweetness and versatility.
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 medium, peeled, pitted, and diced Ripe mangoes
- 1/2 cup Chopped nuts (optional)
Dietary Notes
- Servings: 8
- Dish Type: Breakfast/Snack
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 210
- Fat: 8g
- Carbs: 32g
- Protein: 3g
- Sodium: 150mg
- Sugar: 12g
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure the bread releases easily.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, mash the diced ripe mangoes using a fork or potato masher until smooth, leaving some chunks for texture.
- Add the granulated sugar, vegetable oil, eggs, and vanilla extract to the mashed mangoes. Stir well until the mixture is fully combined and smooth.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
- If desired, fold in the chopped nuts for added crunch and flavor.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Once baked, remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the mango bread warm or at room temperature. Enjoy it plain, or spread with a little butter for an extra indulgent treat.
Tips
- For a tropical twist, add a handful of shredded coconut to the batter.
- This bread freezes well; wrap it tightly in plastic wrap and freeze for up to 3 months.
- Try substituting half of the all-purpose flour with whole wheat flour for a healthier option.