mango and bread recipe

Written ByJenny Smyth Posted on
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The Best mango and bread recipe

I’m so excited to share with you one of my favorite recipes that has been passed down through generations in my family. The combination of sweet and juicy mango with the soft and crunchy bread is a match made in heaven.

This recipe is a staple in many Indian households, where it’s known as ‘mango bread’ or ‘amrud paratha’. The dish is believed to have originated in the southern state of Kerala, where mangoes are abundant and bread is a staple food.

The aroma of freshly baked bread filled with the sweetness of mangoes is simply irresistible. I remember growing up watching my grandmother carefully chop the mangoes and mix them with flour, water, and spices to create this delicious treat.

It’s a tradition that I’ve carried on with my own children, who love helping me prepare this recipe for family gatherings and special occasions. There’s something special about sharing this dish with loved ones, and I’m sure you’ll agree once you try it out for yourself.

One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. The end result is well worth the effort, trust me!

You can serve this dish as a snack or dessert, or even as a light meal on its own. It’s perfect for any occasion, whether you’re hosting a party or just want something delicious to enjoy with your family.

Mango Bread

4.6 from 1125 votes

A sweet and moist quick bread made with ripe mangoes and warm spices. This easy recipe transforms fresh mango into a delicious loaf perfect for breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups ripe mango, peeled and diced (about 2 medium mangoes)
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray and set aside.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
4In a large bowl, beat the sugar and oil together until smooth, then add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
5Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
6Gently fold in the diced mango and walnuts until evenly distributed throughout the batter.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
9Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
10Serve at room temperature or slightly warm.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For best flavor, use very ripe mangoes that are soft and sweet. You can substitute whole wheat flour for half of the all-purpose flour for a denser texture.

Watch Video Of How Mango Bread Works

To store any leftovers, place them in an airtight container in the refrigerator. They will stay good for up to three days.

When you are ready to eat again, reheat individual portions in the microwave for about 30 seconds or in a 350 degree oven for 10 minutes. You can also enjoy it cold straight from the fridge, which my kids sometimes do.

For serving, this recipe is wonderful on its own or with a dollop of yogurt or a scoop of vanilla ice cream. It is perfect for family gatherings because it is easy to make in a large dish and everyone loves it.

Whether you serve it for breakfast, brunch, or dessert, this mango and bread recipe is always a good idea.

❓ Frequently Asked Questions About Mango Bread

Q: What type of bread works best for this recipe?

The best type of bread to use for this recipe is a soft, fluffy white bread or a whole wheat bread that’s slightly denser.

Q: Can I use canned mango instead of fresh?

No, it’s best to use fresh mango for this recipe as it provides the right balance of sweetness and texture.

Q: How do I store leftover mango bread?

You can store leftover mango bread in an airtight container at room temperature for up to two days.

Q: Can I freeze the dough before baking?

No, it’s best to bake the dough immediately after mixing as freezing can affect the texture of the bread.

Q: Is this recipe suitable for vegans?

No, traditional recipes like this one often contain eggs and dairy products; however, you can easily make adjustments to make it vegan-friendly by substituting these ingredients.

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