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collage of mango bread frosted and decorated with a candle and happy birthday sign, baked mango bread and a sideview of a piece of mango bread on a plate.

Easy Mango Bread Recipe

This easy mango bread recipe is a quickbread with a homemade mango sauce. It's delicious even though I have reduced the sugar and made some healthy swaps to reduce the butter.

Course Dessert
Cuisine Hawaiian
Keyword Mango Bread
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 9

Ingredients

  • 2 cups chopped frozen mango or fresh
  • 3/4 cup sugar divided
  • ¼ cup water
  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup butter unsalted and softened
  • 1 egg large
  • ½ cup yogurt
  • 1 teaspoon vanilla extract or vanilla bean paste or 1 vanilla bean (split and scrape)
  • 1/4 cup white chocolate chips optional

Instructions

  1. Combine 1/4 cup sugar, water, and 2 cups frozen mangoes in a small pot and cook on medium heat for 10 minutes (5 minutes, if using fresh), when the mangos come to a boil, use a spatula to stir, and then lower the temperature to simmer for 5-10 more minutes. Stir occasionally until the mangoes are soft enough to mash, then remove from heat, and allow to cool to room temperature (use an ice bath if needed).
  2. Preheat oven to 350°F and line a 9x9 baking dish with parchment paper.
  3. Measure and mix the flour, baking powder, baking soda, and salt in a medium size bowl, stir and set aside.
  4. Place the butter and remaining 1/2 cup of sugar into your mixing bowl and use a mixer to cream the butter and sugar until creamy and light in color. Add an egg and mix. Scrape down the side of the bowl with a spatula and then add 2/3 cup mango, yogurt, and vanilla extract, and mix (1 minute).
  5. Add the flour mixture and white chocolate chips (if using) to the batter and mix with a spatula until the flour is incorporated.
  6. Pour 3/4 of the cake batter into the parchment lined baking pan. Drop 9 tablespoons of mango on the batter in a 3x3 grid (approximately 1/2 cup). Pour the remaining cake batter on top and use a spatula to level the batter, as needed.

  7. Bake on the middle rack for 50-55 minutes until the cake is golden brown.

  8. Cool the cake on cooling rack for an hour and serve warm with any extra mango sauce on the side. Optional: Or cool completely and frost, I recommend the orange cream cheese frosting from my carrot cake recipe.

Recipe Notes

Use fresh or frozen cut up mango pieces. In either case, cook until the mango is soft enough to mash with a spoon, the fresh mango will take less time so keep an eye on it.