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If you are looking for ways to use up mango in your baking, you must try this super easy and delicious Hawaiian mango bread recipe. It is so moist and every bite has an amazing mango flavor in it.
Hawaii always holds a special place in my heart. We love the beautiful island, the culture, the people, and of course the food too. We’ve been to several islands there: Oahu, Kauai, Maui, and Big Island and I really can’t pick any favorite because we love all of them.
I haven’t personally tried the famous Hawaiian mango banana bread (I must have been too busy stuffing myself with Hawaiian poke LOL!) but it’s a favorite by many people who have tried it. Not just banana bread, but mango banana bread! Quite a unique combination I can imagine that.
Now, this recipe is not mango banana bread though. I was looking for some recipe ideas to use up some very ripen mango I have and stumbled upon this Hawaiian mango bread recipe I decided to give it a try since I have never really made mango bread loaf. The family really enjoyed this Hawaiian mango bread. It’s a quick bread that is similar to banana bread in texture. It’s moist, cake-like, and a strong flavorful mango aroma!
How to easily make Hawaiian mango bread
1. Preheat the oven to 325 F (165 C). Grease the loaf pan on all sides or use a non-stick spray. You can use store-bought mango puree or use fresh mango, pitted and puree it in a food processor or a blender to get 400 grams of mango puree (about 1 1/2 cups)
2. Whisk eggs and sugar in a mixing bowl until sugar dissolves. Add oil and whisk again to combine. Add mango puree and vanilla extract and whisk again to combine
3. Sift in all-purpose flour, baking soda, baking powder, and salt. Whisk to combine until you don’t see any pockets of flour. Don’t overmix too
4. Pour the batter into the prepared pan and smooth with a spatula
5. Put the pan in a preheated oven, on the middle rack. Bake for 1 hour or until a cake tester inserted comes out clean. If not, bake for another 5 minutes and check again. Let the bread cool in a pan completely. I highly suggest waiting for 24 hours if you can before you slice and serve. The flavor gets even better. My family said the bread was dried when they ate them on the same day I baked it, but the next day it tasted so moist and very flavorful. So, patience is the key
How to store Hawaiian mango bread
1. Let the bread cool completely
2. Keep it in an air-tight container to prevent the crumbs from drying out. It can stays at room temperature for 3-4 days
3. Do not keep in the refrigerator as it will stale the bread very quickly
4. For longer storage, slice the bread and then portion them out, for example 4 slices per batch so it’s easier when you want to eat them. You don’t have to thaw the entire loaf at once. Wrap each batch in a cling wrap and keep them in a freezer bag, push all the air out and seal. Consume within one month for the best result.
5. Simply thaw the bread at room temperature for 30 minutes or so and they are ready to be eaten. You can even microwave it for few seconds to warm it up or toast it in the toaster if you want some crisp edges
Did you make this Hawaiian Mango Bread recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The recipe is adapted from here.
Hawaiian Mango Bread
Ingredients
Dry ingredients:
- 250 gr all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
Wet ingredients:
- 400 gr mango puree
- 3 large eggs (room temperature)
- 250 gr sugar
- 168 gr oil
- 1 Tbsp vanilla extract
Instructions
Prepare the batter:
- Preheat the oven to 325 F (165 C). Grease the loaf pan on all sides or use a non-stick spray
- You can use store-bought mango puree or use fresh mango, pitted and puree it in a food processor or a blender to get 400 grams of mango puree (about 1 1/2 cups)
- Whisk eggs and sugar in a mixing bowl until sugar dissolves. Add oil and whisk again to combine. Add mango puree and vanilla extract and whisk again to combine
- Sift in all-purpose flour, baking soda, baking powder, and salt. Whisk to combine until you don't see any pockets of flour. Don't overmix too
- Pour the batter into the prepared pan and smooth with a spatula
Baking:
- Put the pan in a preheated oven, on the middle rack. Bake for 1 hour or until a cake tester inserted comes out clean. If not, bake for another 5 minutes and check again
- Let the bread cool in a pan completely. I highly suggest waiting for 24 hours if you can before you slice and serve. The flavor gets even better. My family said the bread was dried when they ate them on the same day I baked it, but the next day it tasted so moist and very flavorful. So, patience is the key 😉
12 comments
Hi Marvellina,
I baked this yesterday and it came out fantastic! Also, I cut it the same day after it cooled and it was very moist with only two eggs. Not sure if anyone else tried it, but I baked mine in a bread machine on the cycle where you can set the baking time and temperature. I reduced the egg since more than two eggs make the bread fall in the middle in my machine and I did add mango extract. The mango extract boosted the mango puree flavor a little bit but not enough to be really noticeable. Thank you as always for sharing your recipes 🙂
Hi Jamie! Thank you so much for sharing your experience! I’m so glad the mango bread turned out fantastic for you! 😊 And it’s really helpful to know that you were able to make it successfully in a bread machine by adjusting the baking cycle and using only two eggs. I’m sure this will be useful for other readers who want to try it in their bread machine too. It’s also interesting that yours was already very moist when you sliced it the same day. I usually recommend waiting until the next day because I find the texture and flavor improve even more after resting overnight, but it sounds like your version was lovely right away!