Chinky's Mango Bread

Chinky's Mango Bread

66 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Chinky Viola
Recipe by  Chinky Viola

“Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.”

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Adjust Servings

Original recipe yields 2 - 8 x 4 inch loaves



  1. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
  2. Pour into 2 greased 8 x 4 loaf pans. Bake at 350 degrees F -175 degrees C (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.

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Reviews (66)

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Everytime I make this bread I plan on reviewing it - this time I finally did! This recipe is FABULOUS! Each time I make it, it comes out perfect. I have even used canned/frozen Mangos and it's even easier and just as delicious - thanks a bunch Chinky! :)



This was a very moist and quite delicious bread. I added about 1/4 c. mango nectar for added flavor. I would advise to strain the mango before adding to the batter as simply chopping or mashing the mango results in a very stringy bread. Otherwise I thought it was great!



I thought this recipe was great. The bread didn't really taste like mango but it was delicious anyway with a nice sweet flavor. I did think I had made a mistake before I stirred in the mango though. The batter before the mango was very thick. I was thinking about what liquid I could add; however, once the mangos were mixed in, the consistency was fine. I will definitly make this bread again even though my 17 month-old didn't really eat it. Everyone else loved it.

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Amount Per Serving (20 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Pear Bread I


next recipe:

Banana Chai Bread