An easy moist and tender quick bread that’s bursting with fresh mango and a hint of cinnamon flavor. It’s a perfect snack for anytime of the of the day.
Mango is one of my family favorites. We’ve usually had a big bowl of various types of fruit like apples, jackfruit (it’s seasonal), strawberries prepared by my mom on most mornings so we can stay healthy and energetic for a whole day as my mom told me so. I have had a chance to try mangoes here, in US where most of them come from Mexico, Peru, Brazil, Guatemala but to me mangoes grown in Vietnam still hold a favorite spot in my heart. They are sweet and a bit tangy and super juicy when they are ripe and I do miss their flavor a lot. If you plan to travel around Asian countries, don’t forget to visit Vietnam and give it a try to the best Vietnamese mangoes, called “Xoai cat”.
But I should get adaptable to where I am living right now. I still keep a habit of filling my stomach with fruits in the morning as when I lived with my parents in Vietnam. As mangoes go ripe, I save some to make a flavorful quick mango bread, which I would love to share with my friends for a casual gathering.
A GREAT WAY TO USE UP RIPE MANGOES
I would mention this in my post because I’ve always waited a bit long until most of them get ripened so they’re more juicy and sweet. You will know it when they will all turn yellow and no more green on the skin. They would be soft as you can squeeze with your thumbs or fingers or push it down and it would form a dent in there. However, if you prefer a sour taste, those are already yellow but still bits of green around the outside are what you are looking for. They are not fully sweet but will bring a tanginess to your bread.
HOW TO MAKE MANGO BREAD?
Making this mango bread is easy and simple. To start off, peel off mangoes and chop into 1/2 inch cubes. Then mix all the dry ingredients in one bowl and all the wet ingredients in another bowl. Slowly add the wet mixture into the dry mixture and mix just until combined then fold in chopped mangoes. Avoid overmixing the batter or the bread won’t be tender and soft.
I love all tropical flavors, therefore a touch of rich coconut milk would enhance the taste of this mango bread and definitely a pair with all juicy mango chunks. Substitute with whole milk if you don’t have it on hand. You can add coconut flakes instead of coconut milk to the batter as well.
This mango bread can stay up to 5 days in the fridge. At room temperature or warm, serve it soon as you can because who knows whether it can last long that long or not.
More Bread Recipe:
- 1 3/4 cups (228g) all-purpose flour
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon salt
- 1 teaspoon (5g) ground cinnamon
- 1/3 cup (66g) granulated sugar
- 1/3 cup (56g) brown sugar
- 1 large egg
- 1/2 cup (120m) coconut milk substitute with whole milk
- 1/4 cup (1/2 stick/57g) unsalted butter
- 1/4 cup (60ml) neutral oil you can use canola oil or vegetable oil
- 1 teaspoon (5ml) vanilla extract
- 1 cup mango chopped into 1/2-inch cubes
- Preheat oven to 350°F/175°C. Grease a 9x5-inch loaf pan.
- In a large bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Add both sugars and mix until combined.
- In a microwave-safe medium bowl, microwave butter for 10-15 seconds until completely melted and cool. Whisk in the egg, oil, coconut milk and vanilla extract until combined. Slowly add the wet mixture into the dry mixture and mix just until combined. Fold in the chopped mangos. Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes until a toothpick inserted into the center of the bread comes out clean. Cool in the pan for 10 minute, then transfer the bread to a wire rack to cool completely.
- Serve bread warm or at room temperature. Bread can stay up to 5 days in the fridge. Wrap it tight and freeze it for up to 2 months.