MANGO BREAD | fluffy & moist

Updated: Jun 25, 2020

WHY isn't mango bread a thing in Jamaica??? I didn't try mango bread until I started testing this recipe, but can I just say, mango works so well in bread form.

This is the longest I've spent testing and tweaking a recipe since starting the blog. Two days before I was supposed to upload the recipe video to Youtube, I crossed my fingers, hoping it would finally come out good, but ended up with yet another average mango bread. Six mango breads later and and I can finally share the recipe :D It's fluffy, yet moist and you can make it your own by adding whatever spices and add-ins you like. 

The ratio of wet to dry ingredients in this recipe is very important. Each mango is different, so the type of mango you use is also important. I only used Julie mangoes to test this recipe. They’re less firm and more melt-in-your-mouth. However, I’m not sure how other mangoes will work.

This is just 1 of 3 mango recipes you can make this mango season. Here are two more:





2 cups (250 g) all-purpose flour (*see Notes)

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon, or cardmom/nutmeg/any other spice you think would work well

1/4 tsp salt


1 cup (240 ml) pureed mango pulp, from 2 medium ripe mangoes (**see Notes)

2/3 cup (135 g) sugar (***see Notes)

1/3 cup (80 ml) sunflower oil, or any neutral oil

1/4 cup (60 ml) soy milk, or any plant-based milk

1 Tbs vinegar, white or apple cider 

1 tsp vanilla extract


  1. Preheat your oven to 350 F (180 C).

  2. Remove the skin and seeds from the mangoes and blend the pulp until smooth. Measure out a cup of it and combine with the rest of the wet ingredients.

  3. In a separate bowl, whisk together the dry ingredients. Then make a well in the center and pour in the wet ingredients. (It's important that the dry and wet ingredients be combined separately, before they are mixed together)

  4. Gently fold the batter until just combined (don't over mix as it will cause the bread to become chewy/gummy). Transfer to a lined or well-greased bread pan and distribute the batter evenly.

  5. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. (Each oven is different, so ensure to check that it's done)

  6. Leave the mango bread in the pan for 10 minutes before removing to cool on a wire rack for at least 1 hour. (****see Notes)

  7. Of course, you can eat it as is, but what I’ve been doing and highly recommend, is toasting a slice and then serving it with ice cream. Here's my mango ice cream recipe for a mango on mango treat :)


*Ensure to correctly measure the flour. If you don't have an electric scale, scoop the flour into your measuring cup with a spoon and then level it off with a knife. Don't pack the flour into it. 

**It's important that you choose a variety of mango that is not stringy, otherwise, the recipe will not work. I used Jamaican Julie mangoes. They have a melt-in-your-mouth texture. 

***Depending on how ripe your mangoes are and how sweet you like your baked goods, you may choose to add more or less sugar. Taste the batter and decide.

****Removing the bread from the pan to cool prevents a soggy bottom. The 1 hour cooling time allows the cake to finish baking from within and firm up.