We came across a few amazing produce stands on our way back from Monterey last weekend so we went a little crazy and got more than we could really eat. So I had a couple of overripe mangoes and decided to make them into mini bread loaves. Called up my Momma to get her zucchini bread recipe that I love and it worked perfect with the mangoes. Nomnomnom.
Rating: 9/10
Why: It’s super moist just like Momma’s, but I wish the mango flavor came out a bit more. Next time I will chop half of the mangoes instead of smashing them so that I have mango chunks in the bread.
Mango Bread
Makes 3 mini loaves
- 1.5 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 cup oil
- 3/4 cups sugar
- 1.5 tsp vanilla extract
- 1-1.5 cups mango, smashed
Directions:
Preheat oven to 325F. Grease your loaf pans.
In a small bowl, combine the flour, salt and baking soda. Set aside.
In a separate bowl, whisk together the oil and sugar. Add the eggs and vanilla, then the mango. Stir well.
Pour in the dry mixture and stir until just combined. Fill pans 2/3 full and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool.
Linking with Weekend Re-Treat, Get Him Fed, Fridays Unfolded, 36th Ave, Shabby Nest
So glad you liked it, thanks for trying it and letting me know! This recipe seems to be circulating the internet, I will have to update the photos sometime >.<
Hi Gina. I came across your recipe on Pinterest; it’s the end of the mango season here in Australia and I have some very overripe mangos so I was searching for inspiration. I made the mango bread this afternoon and it was DELICIOUS! Thank you – I can see this recipe quickly becoming a favorite.
Mmm that sounds delicious! Tell me how it turns out or how it differs!
Just got home from Maui where we ate Sugar Beach Bakery's delish mango bread. Gonna try and copy with with your recipe. Thanks!