Magic Mango Bread

Magic Mango Bread

147 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  SACKPAC

“I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make.”

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Adjust Servings

Original recipe yields 2 - 9x5 inch loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
  3. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

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Reviews (147)

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I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sweet for my taste), I cut calories by using 1/3 C honey, and 2/3 C splenda gradular (or 18 packets of sugar substite). I didn't add in any raisins, coconuts, or walnuts (my boyfriend dislikes all of them), but added one chopped nectarine with the mango (I used 2 mangoes, a little over 3 cups). Instead of the cinnamon, I decided to try using ginger (1 teaspoon)--and it turned out great! Finally, I used 6 texas-sized muffin tins instead of the loaves--they were ready in 30 minutes. For about 300 calories per 6 oz muffin (with the changes), this was amazing... For those whose bread did not rise: This uses baking soda exclusively, which requires an acid ingrediant to "activiate" it. Try using buttermilk or yogurt for some of the butter or oil, or add a teaspoon of lemon juice. I used sour cream--same idea. I had no problem with having this rise. Or, try using baking powder for some of the baking soda (I used 1 teaspoon baking powder, 1 teaspoon baking soda)



It always amazes me that people on this site change the stated recipes all around and then have the audacity to rate it low! Something I'll never understand. Anyhow, tried the recipe as is with chopping the mangos and didn't care for the texture, so I made it again and put them in the food processor and it was great. Also, the second time I made it, I baked it at 325 degrees since it is so moist and needs time to cook from the inside out. Thanks for a workable recipe!



This was really delicious. When I tried it the day I made it, it was just okay. The taste was good, but there was very little mango flavor. After being in the fridge for a few days, it was delicious. It needs a couple of days for the flavors to come together. One thing I noticed is that it didn't rise very much, and the mangos settled to the bottom of the bread. What I'll do next time is chop the mangoes into smaller pieces and mix the mangoes with a little flour before I mix them into the batter. Regarding the rising, I read in another review that this is the way it is. This is a great way to use mangoes.

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Amount Per Serving (20 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 229 mg
  • 9%

Based on a 2,000 calorie diet



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Nanna's Banana Bread


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Pineapple Bread