I have nicknamed this bread Crazy Face Mango Bread. ย Why? ย Because every time I tell someone what this treat is- Fresh Mango Bread, they make a crazy face. ย I don’t even mention that it’s made with whole wheat flour and also has grated apples (and golden raisins… shhhh!). ย That might just send them over the top!
I bet you’re making a crazy face right now. ย I’m sure you are… ย But this bread is great! ย Turn that crazy face into action and whip up a loaf for yourself! ย 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. ย I had already treated myself to mango sorbet. ย With thoughts of fresh mango margaritas swirling through my head, I thought I better be good, and make a whole grain breakfast bread. ย I was pleasantly surprised. ย This bread is delicious warm from the oven, and amazingly enough, tastes even better the next day.
Try. Please. ย 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. ย Grease a 8-1/2 x 4-1/2 inch loaf pan, dust the inside with flour and tap out the excess. ย Put the pan on an insulated baking sheet or on tow regular baking sheets stacked on on top of the other. ย 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. ย Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. ย 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. ย Stir in the mango, apples, raisins and zest. ย 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. ย If the bread looks as if it’s getting too brown as it bakes, cover loosely with a foil tent. ย Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. ย Invert and cool to room temperature right side up on the rack.
52 Responses
I made this today and Loved how it turned out!
I made some little substitutions:
I left out the lime zest because I was lazy and didn’t want to deal with the zesting, and left out raisins because I didn’t have golden raisins.
Added in a half tsp of cardamom and also a half tsp of vanilla for more flavor. For mangos, I maxed out and put in 1&1/4 cups. I didn’t have granny smith apples so I used Gala, which was what I had on hand. I also put in a tablespoon of flax seed meal for added fiber.
The loaf took about 65 minutes to bake at 350, at about 30 minutes I tented it to prevent the top from browning too much.
Like you said, The dough was really difficult to incorporate before the addition of the fruits but once you add in the mangos the wetness of the mangos and apples really help the dough come together.
I might half the oil next time and use a vegetable oil + mashed banana mixture just to see if I can decrease the fat content but over all I think this is a great fruit bread basic recipe that’s quick to put together!
Can’t believe I saw this recipe 4 yrs after you posted it! 1 more month and its mango season…can’t wait!
This was super delicious–I think I introduced my father to the joy of lime in breads. Lime is definitely an underrated flavoring.
I had a ripe nectarine lying around, so I added it too. See my version here: https://cenabimus.blogspot.com/2011/09/mango-bread.html
love this recipe
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.
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!
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
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!!!
this week I added bananas – awesome!! I didn’t add raisins, apples, or zest like the recipe calls for.
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.
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.
Hilarious, I just now read the post above mine, it’s from my friend who had me over! LOL!
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?!
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!
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 ยฐ 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!!
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!
I am glad you made this so I can see somewhat of what it looks like. We are making this for Tuesdays with Dorie in a week or so. It’s nice to get a preview and I like your changes too.
Just made this recipe. It is so yummy!! It’s a big hit with my family.It tastes fabulous today. I guess it tastes even better tomorrow!!
Huge success!! Outstanding recipe
Wow, perfect timing! I have two mangoes and an apple that I was just telling myself that I need to use today!
I made this over the weekend, I would really recommend to anyone making this to use a 9 x 5 loaf pan, mine overflowed and some batter ended up on the oven floor. But the end result was delicious. I used the zest of a whole lime but couldn’t taste it, I’d use more next time.
Hey lady,
Can I muffin up this bread? Like tins and paper sleeves and all? Because this looks delicious but eating the whole loaf is probably a bad idea. :)
Hi – Just came across your blog form the 2009 Weblog awards website. Congrats! I’m planning to give this recipe a try tomorrow AM and am quite excited.
I’m not a fan of golden raisins, or any raisins for that matter – is there anything else you might suggest in place of them??
All I needed to see were the words “mango” and “bread” together and you’ve won yourself a subscriber. I’m drooling just thinking about how great this must taste :)
This sounds like a recipe with a twist and I definitely think it is delicious.
Awesome and great work again.
I tried this recipe with delicious results. Best breakfast (and lunch, and maybe dessert) in awhile! Thank you for a great idea. Not to plug, but I even nerdily blogged about it (https://shiubox.blogspot.com/2008/07/goodness-that-is-mango.html) and wanted to give you credit.
I had seen this recipe in Dorie’s book awhile back, and had been wondering if it would be good–your post confirmed that I should try it, and I’m so glad I did…it’s wonderful!
I took your suggestion and used white whole wheat flour, and then upped the health factor a little more by using 1/2 cup applesauce and 1/4 cup oil in place of the 3/4 cup oil. Instead of the grated apple, I added a cup of blueberries (and the two full cups of mango) and omitted the raisins. I also used orange zest instead of the lime, and added a little cinnamon extract I had laying around. Sounds like a lot of changes, but they all worked out great…especially the blueberries!
I ended up with two mini loaves and one 8×4 inch loaf (I have no idea how Dorie managed to fit all the batter in that one pan). This recipe will most definitely become a standby!
Hope my suggestions are of use to the next person!
Yum! I was just wondering if it would really detract from the recipe if I left the raisins out? I have an irrational hatred for raisins (!) but otherwise think this looks really terrific.
This looks delicious! My mom used to bake mango bread all the time, so I have fond memories of it. I would NOT make a crazy face if you offered this to me :)
Wow…I will definitely be making this as soon as school gets out next Friday. Wow, I’m kind of in shock right now. Shock because this bread looks and sounds so deliciuos. Thank you!
I love mangos and quick bread, so I’m sure I’m going to love this!
I love mango bread. In fact, I ‘ll be posting on one soon. I made it 4 times in March and April when we had company visiting (that’s what happens when you live in SOCAL and family lives in Northeast). It was a huge hit every time, as I’m sure yours is!
Oh my, I love mango and this use of it looks delicious. I must make this sometime!
You didn’t get a crazy face from me — I think this looks great! I love that there’s some whole wheat flour in there too. Yum.
What I like about this bread is clear in the first photo: you can still see mango in the bread! I’d had a loaf of mango bread given to me before along with a loaf of banana bread. I was initially excited and then woefully disappointed when I couldn’t tell them apart since they both tasted only like the spices in the bread and in no way like the fruit they contained. I’ll have to give your bread a try because my wife and I love mangoes too much and this bread sounds like it ought to be a hit.
i think i did have a bit of a crazy face when i read the title, but it looks quite delicious (and a little less crazy since i see it’s a quick-bread)!!
You haven’t let me down yet. I tried out the ice cream cupcake recipe for my mom’s birthday the other day, and they were moderately successful (just moderately because mine were kind of messy).
I love mangos. I like apples. I like all of the ingredients in this bread. So why not try it out?
I really like the sound of a mango bread!
I just recently made this bread and it was a huge hit with my family!! Great idea to use apples!
I’ve never had mango lime bread before…what a fun combo!
I’ve been waiting to make this bread ever since I got it! Yours looks really great. Since I am out of fresh mangoes right now, do you think I could use canned mangoes?
Jen- When I made this it made just one loaf. I know what you mean though, sometimes a recipe will have lots of batter and require two pans. This made just one loaf though- Enjoy!!
Sounds yummy! I will definitely try making this one over the weekend. Just a quick question — does this make one loaf or two? (I tried one of your other breads, and wasn’t prepared for it to make 2 loaves because it wasn’t indicated in the recipe.)
I made this just a few weeks ago – one of my favourite breads. I love the ginger flavour, and the slightly crunchy crust.
Wow, this is SUCH a good idea. I LOVE mango, especially with lime, but in a bread? I bet it’s SOOO moist. YUM!
No crazy face here…I’d just like a slice! It sounds like a wonderful combination for a sweet summery bread.