This quick and easy mango bread is soft and moist, loaded with 3 fresh mangos and comes together in one bowl. It's topped with an optional coconut crumble for extra texture and a fun tropical touch!
It's a mango bread because the texture is just like banana bread and it's denser than mango cake.
Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Very ripe mangos, pureed and diced. I added as much mango as possible to this recipe, without weighing down the bread. For the pureed mango, you can use fresh, frozen or canned. For the diced mango, I recommend using fresh as it has a better texture.
Interestingly, pureed mango acts as a partial egg replacer as it helps bind the ingredients and adds moisture! That means we don't need any special egg replacers for this recipe.
Granulated sugar to keep this mango bread soft and fluffy. This recipe doesn't need as much sugar as other quick breads because mango is usually quite sweet. If your mangoes are less sweet, feel free to add a little extra sugar. Details are in the notes of the recipe box.
Lemon juice or apple cider vinegar (optional) makes the loaf more soft and tender.
Turmeric (optional) to boost the natural golden color of this fresh mango bread. You cannot taste the turmeric at all. Without the turmeric, the bread is a subtle golden color (but this hugely depends on the color of your mangoes).
Making the crumble topping
It's easy to make the crumble topping as you just mix all the ingredients in a small bowl.
However, the consistency of your crumble will 100% depend on how you measure your ingredients and the temperature of your home (especially on a hot Summer day).
If your crumble feels a little dry, add another teaspoon of vegan butter. If it feels pasty, mix in more flour. The crumble recipe works for me all the time without any changes, but my kitchen and ingredients aren't the same as yours.
How to make mango bread
To make this mango bread, we need to mix the dry ingredients in a large bowl, and then stir in the wet ingredients.
Here are some tips for the best results:
Measure the ingredients accurately, especially the flour and mango puree. If you're using measuring cups, use the spoon and level method to measure your flour. Packing too much flour in your cup will make the bread dry and dense. Using too much mango will make the bread heavy and stodgy.
Also, if your mango has lots of fiber strands and you don't want them in your bread, press your mango puree through a sieve.
Finally, if you're making this bread on a hot Summer day, don't leave the batter to sit in the bowl for too long. The baking powder will start reacting and your batter will become bubbly. We want this to happen in the oven, not the kitchen bench! If you can't bake the loaf immediately, pour the batter into the loaf pan and chill it in the fridge until needed.
Baking the loaf
This mango bread loaf is straightforward to bake.
However, if your oven has a strong top heating element, the surface of your bread may brown too quickly. If it does, carefully tent the loaf pan with aluminum foil. You can also bake the bread on a lower-middle oven rack.
Customizing this mango bread
Some other delicious ingredients to mix into the batter are:
- Finely shredded coconut (or desiccated coconut)
- Chopped walnuts or pecans
- A little cinnamon or cardamom
- Raisins - just soak them in water beforehand
- Lemon or lime zest
If you want to make a more wholesome bread, you can use white whole wheat flour or spelt flour, and coconut sugar.
Note that if you want to add a lot more ingredients, you may want to use a longer loaf pan, otherwise your bread may overflow. I'm speaking from experience!
More vegan mango recipes
Or see my other easy quick bread recipes.
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Mango Bread (vegan & eggless)
Ingredients
Coconut crumble (optional, or see note 2)
- ¼ cup (30g) all-purpose plain flour
- 3 tablespoons (15g) shredded coconut
- 1 ½ tablespoons (22g) vegan butter, melted and cooled
- 1 ½ tablespoons (19g) granulated sugar
Dry ingredients for Mango Bread
- 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled (note 1)
- ¾ cup (150g) granulated sugar, (note 2)
- 3 teaspoons baking powder
- ⅛ teaspoon turmeric powder, optional for color
- Pinch of salt, optional
Wet ingredients for Mango Bread
- ~1 ¼ cups (300g) mango puree, approx 2 large very ripe mangos or 2 cups chopped mangos (note 3)
- ⅓ cup (85g) dairy-free milk
- ⅓ cup (85g) neutral flavored oil
- 1 tablespoon lemon juice, or apple cider vinegar, optional
- 1 teaspoon vanilla extract
- ~¾ cup (120g) diced mango, optional (approx 1 small ripe mango, note 4)
Instructions
Make the crumble topping (optional):
- Add all ingredients for the crumb topping to a small mixing bowl. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly. Set aside in the fridge until needed.
Make the mango bread:
- Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper with some overhanging the sides of the pan. If you use a longer loaf pan, your mango bread will bake a little quicker.
- Add all the dry ingredients (flour, sugar, baking powder and, if using, turmeric and salt) to a large mixing bowl. Whisk until well combined and there are no lumps. To the flour mixture, add the wet ingredients (mango puree, dairy-free milk, oil, lemon juice and vanilla) and mix until just combined. Don't overmix the batter.
- Add the diced mango to the batter and gently fold through. Pour the batter into your prepared pan. If you made a crumble, sprinkle it on top of the bread.
Bake the bread:
- In your preheated oven, bake the bread for 60-70 minutes. It's ready when you can insert a toothpick in the middle and there's no wet batter on it. This is a moist bread so some crumbs on your toothpick are fine.
- Let the mango bread rest in the loaf pan for 15 minutes then transfer to a wire rack to completely cool.
- To serve, use a sharp serrated knife to slice the bread. Serve warm or at room temperature.
- Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for 3 days or freezer for up to 1 month. Warm up before serving.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense bread. Or for the best results, use the grams measurements.
- ¾ cups (150g) of sugar is ideal if you're using ripe and sweet mangos. If your mangos are not ripe and sweet, you may want to increase the sugar to 1 cup (200g). You can use brown sugar or coconut sugar for a darker, denser and moister loaf. Most granulated sugar replacers should work with slightly different results.
- To puree your mango, add fresh mango to a blender or food processor and blend until as smooth as possible. You can also use canned mango, but it is usually mildly sweetened so you may want to slightly reduce the sugar in the bread.
- Don't leave your mango in big chunks otherwise they will sink to the bottom of the bread. This bread still has a lot of flavor without the diced mango. If you omit the diced mango, bake your bread for just 55-60 minutes.
Nutrition
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Made it successfully. Only change was the topping. I sprinkled some cookie crumble.
Thanks for the recipe.
I’m very sad to say I’ve attempted to bake this recipe twice and both times it’s been a fail. The first I did the whole recipe by weight and after baking it for 70+ minutes and the toothpick coming out clean it was way too gummy inside when I cut it up.
The second time I tried baking it I made a few adjustments. I measured the dry ingredients with cups (not by weight), I did half regular and half whole wheat flour to try to help with the moisture and checked the internal temp of the bread was over 210 before taking it out of the oven. And again the bread was still quite gummy and did not have any sort of crumb.
I really wanted to love this recipe but I really don’t know what I’m doing wrong or should try next to get this recipe to come out right.
Hi Megan, I'm sorry this recipe didn't work for you. From experience, gummy cakes are from when the baking powder is old, the batter has been overmixed, or if your oven isn't hot enough. Since you measured the internal temperature, it's probably a mixture of the first two reasons. By any chance, did you change or reduce any of the ingredients? I've noticed that when I make this recipe on a hot day, the baking powder reacts early to the liquid ingredients (and the heat), and if your flour isn't sifted, it can cause you to overmix the batter and knock out all the air bubbles from the baking powder. One way to overcome this is to mix the batter in two separate bowls then add the wet ingredients to the dry ingredients. Also, maybe double check that your baking powder is still active. I hope that helps, and let me know if you have any questions (feel free to email me as well) :).
This recipe is absolutely fantastic! I was skeptical at first of whether vegan baking could hold up to its egg and dairy inclusive counterparts, but wow wow wow it certainly does! Have made this several times, and every bake is just as perfectly textured and subtly sweet as the last. Cannot recommend this enough!
Hi Hannah, I'm so thrilled that you baked this recipe several times and am over the moon that you found it comparable to non-vegan recipes!!! Thanks so much for your thoughtful feedback 🙂
This mango bread has gotten me at least half a dozen new friends, because it is so good. 😃 If you'd make this as small muffins, how long would you bake them? 30min?
Hi Barbara! I'm so sorry for the late reply, but I'm thrilled that you've enjoyed this recipe:). For muffins, it will depend on the muffin tray, but I'd bake them for around 20-25 mins. I hope that helps!
I made this recipe. I loved it, and so did my guests. I did not make the crumb, but liberally sprinkled sugar on top. Very delicious. Thank you for this inspiring recipe.
Hi Melanie, I'm so glad that you enjoyed this mango bread! And love the sprinkling of sugar too. Thanks so much for your kind review 🙂
I liked this recipe because I could really taste the mango flavor and the texture is definitely very moist. My tweaks included, replacing the sugar with a plant-based sugar alternative - monk fruit & erythritol, and reducing the amount to 1/2 C; adding 2 tsp of cinnamon, adding 1/2 C of chopped pecans; omitting the coconut. I topped the loaf with turbinado cane sugar and melted vegan butter. Baking took longer than anticipated. Maybe because of my location, it took +75 min. before the testing knife came out clean. Your additional notes and tips were very helpful!
Hi Mari, I'm so glad that you enjoyed the flavor of this bread and that you were able to customize it to your tastes! And thanks so much for the detail on what you added/changed - I know other readers will find it so helpful too 🙂
My husband and I lived in Australia for a long time and as soon as I saw this recipe, I knew I had to make it for him. It reminds us a lot of sitting in our local café with a flat white and a few pieces of this delicious bread.
I did wonder about the 3 teaspoons of baking powder. For some reason it seemed like a lot and I could taste it. Could you reduce it?
Hi Chelsea, aw it's lovely that you used to live in Australia! Sitting in a cafe with a flat white is a very Aussie thing to do.
With the baking powder, I know it can sound like a lot on paper, but it's needed with the amount of flour and fruit. Self-raising flour actually has 1 1/2 tsp of baking powder per cup, so the amount of baking powder in this recipe is about the same that is in self-raising flour. From experience, I can taste the baking powder in a recipe if I haven't mixed it thoroughly enough with the dry ingredients, or if I omitted the ACV (acid neutralises raising agents). I tested this recipe with less baking powder and unfortunately, the bread was much denser. I hope that helps :).
Is this recipe and all the other ones with mango in your hardcover cookbook?
Thanks
Hi Jit, no this recipe isn't in my cookbook. There are only around 1-2 recipes in my cookbook that are on my website. Hope that helps!
Can we use gf flour like coconut flour for example?
Hi, I haven't tested it, but this recipe should work with high-quality gluten-free flour blends but it will 100% depend on the brand. Coconut flour is never a good substitute for regular flour as it's too absorbent.
Hello, can i use half the quantity of whole wheat flour?
Hi Rabia, yes you can but I suggest adding an extra dash of milk as whole wheat flour is more absorbent.