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 2/3 full ( I use a #12 scoop – 1/3 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.
- *Ingredients listed in cups for spoon and measure method, ounces or grams for weighing method*
- 3 cups (13.5 oz or 385 grams ) All purpose flour
- 1 tsp sea salt
- 3 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3 cups mango puree (see notes)
- 2 cups sugar (14 ounces or 396 grams)
- 1 cup plus 2 Tbsp Chosen Foods Avocado oil (9 ounces or 255 g)*
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp 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.