- 2 cups Mangofresh, chopped
- 1/2 cup Coconutgrated
- 1/4 cup Walnutschopped
- 2 cups Wheat flour
- 3 Eggs
- 3/4 cup Butterroom temperature
- 1 1/4 cups Sugar
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 2 tsp Baking soda
- 1/2 tsp Salt
Mango and Coconut Bread
Today I’m sharing my favorite Mango and Coconut Bread recipe with you, a really special cake packed full of yummy ingredients. Mango is my favorite fruit, I buy it in bulk as soon as it’s in season and keep some frozen for when it’s not! So naturally it’s made its way into plenty of my dishes.
I love chopped mango in salads and I often make a beautiful vegetable tagine recipe with mango running through it. On the sweet side, mango creme brulee, pavlova, jam…there is an endless list! And it also works wonderfully in this mango bread.
There’s a tropical feel to this cake – chunks of mango, flakes of coconut and walnuts for crunch, with cinnamon and vanilla giving extra fragrance.
To make Mango and Coconut Bread, you will need the following ingredients:
So, how to make Mango and Coconut Bread?
Steps to make Mango and Coconut Bread
1 | Heat the oven and prepare loaf tins | 1 |
Preheat the oven to 350°F. Lightly grease 2 loaf tins and dust with flour. | ||
2 | Combine the dry ingredients | 1 |
Combine the flour, baking soda, cinnamon, and salt in a large bowl. Make a dip in the center of the mixture. | ||
3 | Beat the eggs and sugar together | 3 |
In another bowl, beat the eggs, butter, sugar and vanilla extract together. | ||
4 | Add the fruit and nuts | 1 |
Gently stir in the mango, walnuts, and coconut until evenly distributed. | ||
5 | Combine the cake batter | 1 |
Tip the egg and sugar mixture into the center of the flour mixture and gradually fold the flour in, until the batter is well mixed. | ||
6 | Leave the batter to rest | 20 |
Pour the cake batter into the prepared loaf tins and leave to rest at room temperature for 20 minutes. | ||
7 | Bake the cakes | 55 |
Bake for an hour, until a toothpick inserted into the center of the cakes comes out clean. | ||
8 | Leave to cool | 20 |
Remove the loaf tins from the oven and leave to cool for 10 minutes. Then transfer to a wire rack to cool completely. | ||
Recipe Reviews
I'd recommend the pumpkin bread instead taste better.
Too dry and brittle fell apart really quickly so need a fix for that aswell
Going to be making this a lot more foten idec if i get fat lol.
Going to try this out today and pray I don't mess it up lol.
Loving the flavor of all the breads on this website, I tried the vegan banana one first than this, both were equally delicious.
Amazing vegetarian bread loved the taste and texture the mango goes so well with the bread and if you spread some melted butter on it it goes super well.
it takes a long time to make this longer than 1 hour and 40 min for sure took me about 3 but it was worth it in the end.
My kids love to snack on this bread for lunch or just when they get the munchies :)
Not too sweet not too bitter and goes great with coffee or tea would recommend this for sure for anyone looking to get a tasty snack in their day.
Drizzle a bit of caramel or honey over the top and thank me later (-;
Decided to add some chocolate chips to the inside of this which melted and tasted freaking HEAVENLY!!!
Awesome bread with nutella.
First time making this bread turned out pretty good though so i am happy.
Hmmmm, Something new and special!
Well done, Nina! Thank you for sharing this!
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