Mango Nut Bread
There’s nothing quite like the aroma of freshly baked bread in the morning. This light, low-fat mango nut bread brings a tropical twist to a classic loaf by combining ripe mango purée with coconut flakes and chopped walnuts. The flavors are bright and slightly sweet, and the texture is moist without being heavy—perfect for breakfast, brunch, or a snack with tea or coffee.
The recipe is straightforward and ideal for bakers of any skill level. Aside from pureeing the mango in a blender or food processor, all steps are done by hand using common kitchen tools. If you prefer, you can swap in alternative nuts or dried fruit, or adjust the sweetness to suit your taste.
Serve slices plain, toasted with a dab of butter, or spread with mango or regular fruit butter. This loaf also keeps well for a few days when stored properly and can be sliced and frozen for longer storage.
Yield and Serving
Yield: 16 slices
Serving size: 1 half-inch slice
Ingredients
- 1 cup mango purée (about 2 ripe mangoes)
- 1 cup all-purpose flour
- 1 cup unbleached whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup chopped walnuts
- 1/4 cup coconut flakes
- 1 large egg, beaten
- 2 tbsp melted butter or margarine
Instructions
- Preheat the oven to 325°F (160°C).
- Peel and pit the mangoes, then puree the flesh in a blender or food processor until smooth. Measure out one cup of purée.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt until evenly combined.
- Stir in the chopped walnuts and coconut flakes so they are distributed through the dry mixture.
- In a separate medium bowl, whisk the beaten egg with the melted butter and the mango purée.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—stop when there are no large streaks of flour.
- Pour the batter into a greased or lined 9 x 5-inch loaf pan, smoothing the top lightly.
- Bake at 325°F for 45–55 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing.
Nutrition (per serving)
Serving: 1 half-inch slice — Calories: 125.1 kcal, Carbohydrates: 21 g, Protein: 2.6 g, Fat: 3.9 g, Fiber: 1.6 g
Notes & Tips
- If mangoes are out of season, canned or frozen mango (thawed) can be used—ensure it is puréed and measured as one cup of purée.
- For a slightly lighter loaf, reduce the sugar a little or substitute part of it with a natural sweetener, keeping in mind that texture may change.
- To toast nuts and coconut for extra flavor: spread them on a baking sheet and toast at 325°F for 5–7 minutes, then cool before adding to the batter.
- Swap walnuts for pecans, almonds, or a mix of your favorite nuts. If you prefer no nuts, increase the coconut or add dried fruit such as chopped dried apricots.
Storage
Once cooled, wrap the loaf tightly or store slices in an airtight container at room temperature for a few days. For longer storage, slice and freeze portions in airtight bags; thaw slices at room temperature or gently warm in a toaster or oven.
Variations
Try adding a teaspoon of vanilla extract or a tablespoon of lime juice to the wet mixture for a different aromatic profile. For a denser, more cake-like loaf, substitute one of the flours with cake flour or reduce the whole wheat flour to 3/4 cup and use 1 1/4 cups all-purpose flour.
Last Step
If you try this recipe, please leave a rating and a short comment describing any tweaks you made—your feedback helps others and makes the recipe even better over time.
Did You Make This Recipe?
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