I have nicknamed this bread Crazy Face Mango Bread. Why? Because every time I tell someone what this treat is- Fresh Mango Bread, they make a crazy face. I don’t even mention that it’s made with whole wheat flour and also has grated apples (and golden raisins… shhhh!). That might just send them over the top!
I bet you’re making a crazy face right now. I’m sure you are… But this bread is great! Turn that crazy face into action and whip up a loaf for yourself! With the flavors of ginger and cinnamon, and the surprise pieces of fresh mango, this bread is perfect with tea for breakfast or an afternoon snack.
I found myself with loads of fresh mango that I had gotten for a steal. I had already treated myself to mango sorbet. With thoughts of fresh mango margaritas swirling through my head, I thought I better be good, and make a whole grain breakfast bread. I was pleasantly surprised. This bread is delicious warm from the oven, and amazingly enough, tastes even better the next day.
Try. Please. I wouldn’t let you down.
Fresh Mango Lime Bread
adapted from Baking a la Mrs. Greenspan
3 large eggs
3/4 cup flavorless oil such as canola or safflower old
2 1/2 cups white whole wheat flour (of course you can use all-purpose if you like)
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (packed) light brown sugar
1 to 1 1/4 cup diced mangos from 1 large peeled and pitted mango
1 cup grated apple from 1 peeled Granny Smith apple
3/4 cup moist and plump golden raisins
grated zest of 1/2 lime
Center a rack in the oven and preheat the oven to 350 degrees F. Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other. This extra insulation will keep the bottom of the bread from over baking.
Whisk the eggs and the oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended- the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, apples, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
angel cobbs
love this recipe
crazybaker
Hey, this mango bread is sitting baking in the oven as i type this, and the smell just fills the whole house!!! awesome on this dark cloudy day.
btw, i am a little concerned about the time needed to bake through the cake: is 1 1/2 hours too long? my bread has currently risen quite high, and is quite brown.
Joy Baker
I just made this bread with a few small changes to the recipe and WHOA was it yummy! Thanks for the great recipe!! I wrote about it on my blog, and I will definitely be consuming this thing again!
Gaël
Since I didn’t have an apple lying around, I instead used a cup of blueberries and omitted the raisins (since I’m not a big fan of dried fruits) and the bread came out beautiful! Thanks for another great recipe :D
Hillary
Me again! I just posted about the dark chocolate cookies with walnuts and raisins and am back to rave about this bread! I bake dessert for the week (like a cookie) but I also like to bake a little something special to add to breakfast. I’ve past this post about five times until I decided to be brave and try it out! I’m so glad that I did!!! It’s unique and different than the numerous blueberry and cranberry variations I am always making and I’m really crushing on mango at the moment so it was perfect! As always, your blog is a pleasure to read and it never fails me when in search of a new delicious recipe! Thank You!!!
Ambrosia
this week I added bananas – awesome!! I didn’t add raisins, apples, or zest like the recipe calls for.
Ambrosia
this is the best bread ever!!! I made a few slight modifications and it turned out perfect! I didn’t add the raisins but I added whole unsweetened cranberries & more sugar. My boyfriend and I couldn’t stop eating it…this will definitely be made again.
MsMc
I have tried several recipes in the past which involve baking with mangoes, and each one has been disastrous. Something about mango keeps the cake/bread raw even after 1 to 1.5 hours of baking at the recommended temperature. Any idea what’s happening? May be there is a reason why there are so few mango cake and mango bread recipes around – compared to, say, banana bread/cake. I love mangos and I love baking, combing the two would be a bonanza for me, but so far, nothing but dismal results in the oven.
Kirsten
Hilarious, I just now read the post above mine, it’s from my friend who had me over! LOL!
Kirsten
ok, so had this at a friends house, here in the Dominican Republic, where right now mangos are in season and EVERYWHERE (free or almost free!) I TOTALLY made a crazy face when she told me what was in it! HOWEVER! Guess who is here getting the receipe today and baking it tomorrow?! Thanks! (First time on your blog, and I can tell I love you already! Avocados are in season now, any great receipes you want to post?!
karin
Hi Joty! I just made this bread and it was a hit with me and the two friends I had over for coffee. I live in the Dominican Republic and both the mango and the lime are such staple ingredients here. It was such a find for me to have something to make incorporating some of the local flavor. I love visiting your blog! Thanks!
Haricot Vert
just made a variation on this recipe using wholemeal four and also reduced the sugar to 1/2 cup (brown) and then made baked in muffin cases at a lower temp (150 ° C) so as not to burn the bottom…boyfriend just stole two for dessert and by the look on his face (a grin like a cheshire cat as opposed to a craz face) they must be damn good!!
Lauren
Oh my, I just made this and tweaked it a bunch and it STILL came out so delicious! That is a sign of a fantastic recipe!
I used 1 cup of frozen, thawed mango, 1 cup of frozen, thawed blackberries, used 1/2 c. of vanilla yogurt and 1/4 c. of oil, reduced the white sugar to 1/2 c. (on account of the vanilla-ed yogurt) used 1 egg and 3 whites, and completely omitted the apple, raisins and ginger because I didn’t have any.
I know this makes it a completely different recipe, but it turned out to be amazing and a great low-fat treat for my dad! Thank you for this recipe and for your delightful blog!