Mango Quick Bread Recipe

Packed with fresh mango chunks, this simple and delicious Mango Bread is a great way to make the best of mango season!

Watch out banana bread, there's a new fruit in town! I am huge fan of mangos and love using them in new and delicious ways.

This mango bread is incredibly easy to make and does not require any electric mixers or tools. It's perfect for breakfast, a snack or griddled and served with whipped cream for a unique and delicious dessert!

Sugar Free Mango & Banana Bread

Make sure you are buying ripe mangos that are sweet and tart. If you're a mango lover, you will love this bread!

Peak mango season runs from May to September and this is when you will find the tastiest mangos at the best prices.

Yes, but I personally prefer using fresh, in-season mango because it gives you the best texture and flavor. However, if you do want to use frozen mango you will simply need to thaw it and chop before adding to the mixture.

Curried Mango Bread

Yes, once you take it out of the oven allow it to cool completely. Then wrap tightly in plastic wrap and store in an airtight container in the freezer. It's best eaten within 3 months of freezing, but can definitely go longer.

You can! Chopped pecans or walnuts work great in this recipe. You can also add a ½ cup of shredded coconut for extra texture and flavor. You can even add some raisins or bits of dried pineapple if you'd like!

Simply heat a little butter in a skillet over medium high heat and griddle the bread for a couple minutes on each side. Top with soft whipped cream and fresh passionfruit. I promise you will love it!

Mango Banana Bread

Serving: 1 slice Sodium: 318.3 mg Sugar: 17.5 g Fiber: 1.5 g Potassium: 90.2 mg Cholesterol: 81 mg Calories: 271 kcal Monounsaturated Fat: 2.3 g Polyunsaturated Fat: 0.3 g Saturated Fat: 6.5 g Fat: 11.4 g Protein: 5.5 g Carbohydrates: 36.5 gThe best kind of bread is the quick and easy kind. This delicious Mango Bread has diced fresh sweet mangos and almonds with lime juice and zest mixed in! There's no need to knead or wait for your dough before baking because this easy mango bread only takes minutes from start to finish (less if you use a stand mixer). So you will be able to enjoy fresh homemade quick bread every time without any hassle at all.

It's mango season, and I couldn't resist picking up a few mangos. This year, we came back from Hawaii with a love for mango bread, so I decided to whip one up now that we are back home.

Most of the ones on the islands use mango puree, but I love mango slices, so I decided to go with chopped mangos instead of mango purée. It's also a great way to use up any remaining ripe mangoes you may have.

Coconut Mango Bread

This bread has about a 5-day shelf life if you leave it on the counter once cooked. Be sure to keep it in an airtight container. You could also keep this in the refrigerator to get a couple of more days of life from it.

Mango bread freezes well. You can wrap it with plastic wrap and then cover it with foil or place it in a ziplock freezer resealable bag. Keep frozen for up to three months. When ready to enjoy, remove it from the oven and let it sit on the counter until thawed and ready to eat.

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Mango Bread With Whole Wheat Flour And Protein Powder

Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

Serving: 1 Slice | Calories: 314 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 21 mg | Sodium: 224 mg | Potassium: 171 mg | Fiber: 2 g | Sugar: 24 g | Vitamin A: 320 IU | Vitamin C: 9 mg | Calcium: 65 mg | Iron: 2 mg

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Mango Bread (vegan & Eggless)

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