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

Author: Tania Van Pelt
Total Time: 80 minutes

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Ingredients

Scale

⅓ 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)
⅔ cup chopped walnuts
½ cup shredded unsweetened coconut

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Instructions

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.

Notes

Adapted from Saveur Magazine

Prep Time: 20 minutes
Cook Time: 60 minutes