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Easy Hawaiian Mango Bread

written by Marvellina Updated: September 20, 2023
9.7K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
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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.
Easy Hawaiian Mango Bread
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
Easy Hawaiian Mango Bread

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
Easy Hawaiian Mango Bread

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!
Easy Hawaiian Mango Bread

The recipe is adapted from here.

Easy Hawaiian Mango Bread

Hawaiian Mango Bread

Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Servings 16 slices (9x5 loaf pan)
4.5 from 19 reviews
REVIEW & RATE PRINT

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 😉

RECOMMEDED TOOLS

9 x 5 loaf pan
9 x 5 loaf pan
Mixing Bowl

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Hawaiian Mango Bread
Serving Size
 
1 slice
Amount per Serving
Calories
265
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
35
mg
12
%
Sodium
 
211
mg
9
%
Potassium
 
90
mg
3
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
322
IU
6
%
Vitamin C
 
9
mg
11
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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4 comments

Roberta June 30, 2024 - 10:00 am

The recipe was easy to follow but the measurements of 250 grams,400 grams?? It’s easier to translate it in cups , tablespoon,etc instead of grams. I really liked the recipe but I rated it 3 stars due to the measurements in the recipe.

Reply
Marvellina June 30, 2024 - 9:22 pm

There is a button you can click to change to U.S. Cup measurement. Most of my recipes have both metric and cup measurements, unless they are older recipes that I’ve typed up and this feature wasn’t available yet back then!

Reply
Denise July 4, 2023 - 7:59 am

Simply easy to make and pleasant in taste. The mango flavor was subtle, and perhaps a mango extract – if there’s ever such one – would have enhanced the flavor. Nonetheless my husband and I thoroughly enjoyed the bread.

I followed the directions accordingly (wrapped it in Saran Wrap) and waited one day before slicing. The bread came out moist, not dried or crumbly. I used sunflower oil because I did not have vegetable oil and used 230 grams of sugar to cut back a little on sugar, plus the champagne mangos were sweet enough. Sadly, my husband can’t eat nuts but it would have been an added treat for my taste.

Thank you for sharing your recipe. Wish I could post a picture if my bread but perhaps next time. I grew up in Hawaii and our home was surrounded by many native fruit trees including mango trees. I fondly remember eating mango while sitting on the roof of the house, and my aunts making this for parties. Much Aloha

Reply
Marvellina July 4, 2023 - 2:36 pm

Hi Denise, I agree that I wish I could get mango extract to amplify the mango flavor. I saw it once at Asian grocery store but I didn’t get it because never thought I would use it. Now I can’t find it anywhere unless I bought from Amazon!
Anyway, what a fond memory you have there and I wish I can have a mango tree here (but it won’t survive our winter here LOL!). Thank you for sharing your feedbacks 🙂

Reply
4.53 from 19 votes (17 ratings without comment)

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