I live on Maui, and when it’s mango season, everyone shares their crop so all get to try different varieties. But mangoes from the supermarket—diced from the refrigerated section or frozen—can be used in this recipe. —Lillian Takaki, Wailuku, Hawaii
Mango Bread
Updated on Nov. 08, 2023
Mango Bread
Prep Time
20 min
Cook Time
1 hour 15 min
Yield
24 servings
Ingredients
- 4 cups all-purpose flour
- 2-1/2 cups sugar
- 4 teaspoons ground cinnamon
- 3 teaspoons baking soda
- 1 teaspoon salt
- 6 large eggs, room temperature
- 1-1/2 cups canola oil
- 2 teaspoons vanilla extract
- 4 cups chopped peeled mangoes
- 1 cup chopped walnuts, optional
- 1 cup raisins, optional
Directions
- Preheat oven to 325°. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk eggs, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in mango and, if desired, walnuts and raisins.
- Transfer to a greased 13x9-in. baking dish lined with parchment. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool completely in dish on a wire rack.
Nutrition Facts
1 piece: 317 calories, 16g fat (1g saturated fat), 47mg cholesterol, 274mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.
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