Mango bread has taken the place of banana bread in our house, hearts and stomachs ever since we had in it Maui a couple years ago and again in Kauai this past summer.
Made with Chosen Foods Avocado oil to keep it extra moist and delicious. Thanks to Chosen foods for sending me avocado oil for this recipe.
When we went to Maui a few years ago we sampled banana, mango, lilikoi and guava breads all throughout our trip. Maui is known most for its famous banana bread that you pick up on the way to Hana to snack on while your drive through the 600 turns of the infamous Hana highway.
You can also find it at various farmers markets on the island and we found the best mango bread at the outdoor market near Leoda's pie shop on the way to Lahaina. My kids couldn't get enough of it, neither could I. Leoda's pies are amazing too by the way. A MUST stop on Maui.
When we got back from Maui I looked for mango bread recipes online and the ones I found never quite ended up the same as the ones we had on vacation. I tried making substitutions with banana bread recipes, but still, not the same. I made a plan to look for more Hawaiian cookbooks on our next Hawaii trip. I try to hunt down vintage cookbooks every trip to Hawaii. Usually from thrift stores. Kauai has an amazing book store and I made a point to visit it when we went this year.
Located in Hanapepe, the Talk Story bookstore has the claim to fame of the western-most independent book store in the United States. They had everything from new to very old, children's to adult fiction, popular and hard to find. Lots of Hawaiian guide books as well as a huge section of Hawaiian cookbooks. I was in cookbook heaven.
I decided on three, since suitcase room was dwindling due to many other purchases already made that trip. Two of the cookbooks I found had mango bread recipes in them and I couldn't wait to try them at home.
I got out all my supplies and ingredients and started up with one of the recipes. Simple ingredients, even more simple directions - "Combine everything and bake". I whipped up the batter and filled my pan. And boy do I mean filled. Recipe yield stated one loaf so I poured it all in my loaf pan. EEP. It was about a quarter inch from the top and I hoped that the bread didn't rise too much during baking. It did.
Luckily I placed a baking sheet on the oven rack below it in case any batter spilled over. There was too much batter and after an hour and 15 minutes I thought it was finished baking but it wasn't quite done. It tasted great, close to the bread we had in Maui, but the middle was a little under baked.
Since the flavor was so great I decided to give the recipe another go. This time splitting it into two loaf pans. Flavor still there, but the loaves were very small and I would have over-baked had I not watched them closely. I could have photographed them for this post but since they were such squat loaves, I decided to give it the old "third time's the charm" and try one more time.
Third time was most definitely the charm. The mango bread is dense and moist, baked to the perfect height and so flavorful. Exactly like the bread we had on Maui and Kauai. Delicious. Two gorgeous loaves, one to eat now. One to freeze and save for later. Like. Next week.
A few notes about the recipe first:
- This post was initially sponsored by Chosen Foods and I used their avocado oil. Do you have to use avocado oil? Nope. I love baking with it since it is a nice neutral flavored oil. You can use melted coconut oil in place or another neutral oil such as sunflower. I haven't made this with olive oil, I tend to use that more for vinaigrettes than baking. I don't use canola oil or soy oil at all.
- What if I don't have loaf pans or only one loaf pan? Make muffins! I have made this recipe into one loaf, and a dozen or so muffins before or all muffins. I get anywhere from 2 dozen to 28 muffins, depends on how full I fill the muffin tins. I always use paper muffin/cupcake liners too. Even with cooking spray, muffins tend to stick in my pans and they are a pain to clean.
- To make as muffins, make the batter as the recipe states, fill each muffin tin ⅔ full ( I use a #12 scoop - ⅓ cup size) and bake for 16-18 minutes. Cool in pan for 5, remove to wire cooling rack to cool completely.
- This bread freezes well. Wrap in plastic wrap then foil then in a resealable bag to keep super fresh, and to keep out other freezer smells. I didn't wrap up a banana bread very well once, had it in the freezer next to a bag of shrimp. Shrimpy smelling banana bread wasn't the most appetizing ha ha
- I have made this recipe with both fresh mango and frozen. For the frozen I thawed it then drained off the excess liquid. You want the puree to be like thick applesauce, not watery at all.
Hawaiian Mango Bread
Mango Bread like you find at the farmers markets and roadside stands in Hawaii. But made at home.
- *Ingredients listed in cups for spoon and measure method, ounces and grams for weighing method* Weighing in grams is the most accurate.
- 3 cups All purpose flour (13.5 oz or 390 grams )
- 1 teaspoon sea salt
- 3 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 3 cups mango puree (see notes)
- 2 cups sugar (14 ounces or 400 grams)
- 1 cup plus 2 tablespoon Chosen Foods Avocado oil (9 ounces or 255 g)*
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon rum ( optional)
- Preheat oven to 350 Deg F (180 C) and grease and flour two loaf pans ( 9x5”)
- In a medium bowl whisk together the flour, sea salt, baking soda and cinnamon.
- In a large bowl mix together the mango puree, sugar, avocado oil, eggs, vanilla and rum if using it. Mix until well combined. Add in the flour mixture and stir until moistened and only a few flour streaks remain. Do not over mix. Divide batter between pans. Bake for 55-65 minutes or until a toothpick placed into the center comes out clean and only has a few crumbs on it.
- Cool in pan 10-15 minutes then remove to a wire cooling rack and cool completely. Wrap in foil then in an airtight container. Will keep well 3-4 days at room temperature or up to 3 months frozen.
*You can sum avocado oil for coconut or any other neutral oil such as sunflower. I have not made this with butter so I can't tell you how that would turn out.
For the mango puree I will blend fresh mangoes when in season. You want the puree to be the same consistency as applesauce. You can also find frozen mango puree in specialty grocery stores, International, Asian or Mexican grocery stores. Thaw, drain off excess liquid, then purée. Or you can use frozen mango chunks. Just thaw and blend until smooth. Do not use mango nectar or juice, it will make the batter way too runny.
The sugar can be reduced a little. I have played around with only using a cup and a half (10.5 ounces) of sugar and it comes out close to the same. If you want to substitute a liquid sweetener such as maple syrup or honey then adjustments will need to be made to the entire recipe. I have not used a liquid sweetener with this recipe before.
Serve the mango bread with fresh Kauai coffee and a good book. I love this mango bread at room temperature but slightly headed with a little slathering of butter or cream cheese is super tasty too.
Thanks again to Chosen Foods and like always opinions are my own. I appreciate the support from all my readers helping make my blog possible so I can continue to bring you amazing recipes and have the ability to work with amazing brands.
This is the absolute best bread I have ever tasted! It was gone in less than an hour. Now I'm making four batches for my family. Thanks for sharing the recipe.
It is amazing how fast it disappears! I am so glad you loved it!
Vicki Naehu says
Do you know who the original author of the recipe is/was? I have some beautiful Hayden mangoes from my friends tree. The ones that drop/fall to ground are picked up daily, looked over for splits (they get thrown away), and those that are good, get cut up and saved for bread or cake. I couldn't find my aunties famous recipe, so I decided to search, I knew the ingredients, just couldn't remember the ratios. Mahalo for posting this recipe. I'm off to conquer my craving for mango bread.
Aloha No, Aunty Vicki Naehu, Waianae, Oahu
Aloha!! I used "Best-Tested Recipes of Hawaii" cookbook that I had found at Talk Story Book Store. Author is Margaret Kepka Stone. Copyright of the book is 1984. This recipe really tastes just like the mango bread from roadside stands in Hawaii. Let me know how you like it!!
Kelly Lee says
I am a Floridian who has an amazing mango tree that produces an abundance of fruit. Searching for a moist, tasty mango bread led me to this recipe. It is by far the best bread recipe to do the juicy, mouth watering mangos from my tree justice.
My question is about the mixing of the flour with the wet mixture. You say to not mix too much but I find that if I don't, it clumps and can leave an occasional flour blob. Is there a secret or tested method to mixing that won't yield those unsightly blobs? Most consumers of the bread just tell me to mix better and throw that part out. I'd rather not have them though.
Thank you for the recipe and for your response.
Definitely mix to get rid of the flour blobs but don't mix too much more than that. It will over develop the gluten and make for dense, tough bread. I hope you like the recipe!!
Holy cow! Was looking for something to do with an extra ripe mango when I found this. Had the bread you were talking about at Leoda's in 2015. So good, went back next day to get whole loaf to take across the street to Olawalu beach (sshh, my favourite beach on Maui) So missing tbe island's but this recipe will help! Thanks for sharing it!
Oluwalu is the best beach!! Hope you love the recipe!
I and my family love this bread. It has the right amount of sweetness, it is moist and fluffy. Came out right on first try. Also a forgiving recipe. Thank you
Thank you so much! I love hearing this.
I am in mango bread heaven. I have been looking for a real authentic Hawaiian mango bread recipe and came across your website. The moment I saw the photos I knew this was the real thing that we eat in Hawaii every time we go. After I read your story I knew I had finally found it. Just made it for the first time this evening. It is amazing and transported me back to the beach the waves and the smell of the ocean (and yes, Oluwalu). Thank you so much for posting this authentic recipe. It is a keeper! Mahalo!
I am so happy you loved it! Oluwalu is amazing! Aloha!
I live in Hawaii and have been trying to replicate the mango bread I got at a local craft fair for AGES. My backyard mango tree has been providing lately so I figured I'd give this one a shot, and you got it. This is the one. Subbed coconut oil for the avocado oil, and didn't have a second loaf pan so the rest of the batter went into mini bundt tins (baked for 16 minutes at 350F). Everyone in the family is going nuts for this recipe. Goes beautifully with coffee.
Coconut oil works great too! I am so glad you love it. I need to make it again soon. I have made one loaf and with the extra batter made muffins instead of a second loaf. Works so great that way as well. You are so lucky to have a mango tree too, I wish I could have one in Vegas. Aloha!
Christina Smith says
Question re: optional Tim. If I'm using rum extract, would it be the same amount?
Christina Smith says
Optional RUM- darn autocorrect!
Yes it would!
Thank you for this recipe. During the lockdown last year,, I was thinking of my trip to Hawaii and was craving exactly this. I have made this recipe many times since last summer and it came out perfectly each time.
This recipe makes one 12×4.5 bread and exactly 12 small muffins. Everyone in my family loves it.
Thank you so much for your kind comment. This is why I make these recipes, to help people miss their Hawaiian vacations just a little less with having tropical treat recipes to make at home. I have a newer mango muffin recipe if you want to try that as well. Tropical Cinnamon Mango Muffins.
Love this bread! I went to make it a second but the recipe now says baking soda...I’m not sure that’s right. It made a huge mess all over my oven and I need to go get more mango to try it again. I think I used baking powder last time and I looked just like your photo...not so much this time, so...just in case the recipes wrong I wanted to let you know!!
That was supposed to say “making it a second time”...
I believe the recipe has always been baking soda not powder. I haven't changed the recipe. I don't think. Did you print it out and it says baking powder? I looked at my recipe doc saved from when I made it and it has baking soda, the recipe hasn't been updated since the date created is still from when I first made the recipe. No updates. And the book I adapted it from also states baking soda. I can try making it again soon with making one with soda and one with powder and see if there is a difference.
Yum, this looks wonderful! The measurements confuse me though! You say "2 cups of sugar (14 ounces...)". Does that mean the flour should be 3x7 ounces? I'm a nervous baker, and want to be sure I do this right! Thanks for sharing!
Choose one of the measuring methods that works best for you. I like things as accurate as possible with baking so I stick with using grams and a food scale. For the sugar it would be 2 cups which equals 14 ounces or 200 grams depending on how you weight. The flour is 3 cups which is just under 14 ounces OR 390 grams. Sugar in ounces is different than flour in ounces due to volume. It is best to stick with grams. Flour in ounces is around 4.5 per cup. Sugar is around 7 ounces per cup. I use 130 grams per cup of flour, some flours are 120-140 per cup. All my recipes are tested with 130 grams per cup. I hope this helps. Please reach out if you have any other questions.
Has anyone tried coconut or macadamia nuts in the recipe OR on top? An idea I had
Hi Rena! I have before and both are great options!