Mango Bread

Super fresh mango bread with walnuts and coconut is a delightful change from the usual fruit breads.

A big bag of very ripe mangoes was on sale for a dollar at my local market. I love mangoes, but didn’t know what to do. You know when you have too many ripe bananas, you make banana bread? Well, why not do the same with mangoes.

I wanted a tropical vibe with this dense, moist bread. Who doesn’t love mangoes and coconut. I used coconut oil, flour, sugar, and shredded coconut in this recipe. If you’re want a more cake-like bread, use regular unbleached wheat flour instead of dense coconut flour. And, if you’re vegan, try flax eggs.

Mango Bread
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. ⅓ cup melted coconut oil or vegetable oil, plus more for greasing
  2. 1 cups heritage wheat flour, plus more for dusting
  3. ½ cup coconut flour
  4. ¾ teaspoon baking soda
  5. 1 teaspoon cinnamon
  6. ¼ teaspoon ground cardamom
  7. ½ teaspoon freshly ground nutmeg
  8. 1 teaspoon salt
  9. ¾ cup coconut palm sugar
  10. 2 eggs, plus 1 yolk
  11. ½ cup mango purée
  12. 1 teaspoon vanilla extract
  13. 2-3 very ripe mangoes, peeled, seeded, and cut into 1⁄4" dice (about 3 cups)
  14. ⅔ cup chopped walnuts
  15. ½ cup shredded unsweetened coconut
Instructions
  1. Heat oven to 350℉. Grease a 9" x 5" loaf pan with oil, and dust with flour; set aside. Whisk flours, soda, cinnamon, nutmeg, and salt in a bowl; make a well in center. Whisk oil, sugar, eggs and yolk, mango purée, and vanilla in a bowl; add to well; stir. Fold in mango, nuts, and coconut; pour into prepared pan. Bake until a toothpick inserted into bread comes out clean, about 60 to 80 minutes.
Adapted from Saveur Magazine
Adapted from Saveur Magazine
Ageless Diet Life http://agelessdietlife.com/