I love the idea of fresh mango bread and recently found a recipe to try. Find out what I thought about it and what I would do differently next time.
With summer on its way and so many fruits on sale, I’m always looking for new baking recipes to incorporate all the fresh fruit I have in my house. Recently, I came across a recipe for fresh mango bread. It sounded delicious! I love cake breads and I love mango. So I decided to try it out.
I used a recipe I found submitted by Grace Lynn on Genius Kitchen. It looked like an easy recipe and I loved the idea of bread with fresh mango. Unfortunately, I didn’t love this recipe but I learned a few things that I would do differently the next time.
- The recipe was pretty easy to follow.
- It was a little on the dry side and not as moist as other quick bread recipes I’ve tried.
- You can’t taste the mango in the bread except for when you get one of the mango pieces.
- Also, the recipe I made was not enough batter to fill two loaf pans, even though the recipe indicated I would need two. It was really only enough batter for one.
- Next time, I will finely chop the mango with this recipe, when you slice the bread, some of the slices had lots of the mango threads, making it not very aesthetically appealing.
Even though it wasn’t successful, I’m still glad I tried it because I learn so much with every recipe I try. I’m including the recipe in case you want to try – I’d love to know what you think about it.
Update: Since trying this recipe I’ve made a different one that I absolutely love so be sure to check out my newest Mango Bread recipe.
Fresh Mango Bread
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 2 1/2 cups chopped mango
- 1 tsp lemon juice
- 1/4 cup raisins
- Preheat oven to 350°F. Prepare two 8 x 4-inch loaf pans with baking spray or with butter and flour.
- In a large bowl, combine the flour, cinnamon, baking soda, and salt. In a small bowl, combine the eggs and oil. Add the wet ingredients to the dry ones and stir combine. Fold the mango, lemon juice, and raisins into the batter.
- Divide the batter between the two loaf pans. Bake the loaves for one hour or until a toothpick comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.