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

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Tania Van Pelt


  • cup melted coconut oil or vegetable oil plus more for greasing
  • 1 cups heritage wheat flour plus more for dusting
  • ½ cup coconut flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • ¾ cup coconut palm sugar
  • 2 eggs, plus 1 yolk
  • ½ cup mango purée
  • 1 teaspoon vanilla extract
  • 2-3 very ripe mangoes, peeled, seeded, and cut into 1⁄4" dice (about 3 cups)
  • cup chopped walnuts
  • ½ cup shredded unsweetened coconut


  1. Heat oven to 350℉. Grease a 9" x 5" loaf pan with oil, and dust with flour; set aside. 

  2. 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. 

  3. Bake until a toothpick inserted into bread comes out clean, about 60 to 80 minutes.

Recipe Notes

Adapted from Saveur Magazine