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Mango Bread

Total Time

Prep: 20 min. Bake: 1 hour 25 min.


24 servings

I live in Maui and when it’s mango season everyone shares their crop, so you get to try different varieties. I like the Hayden because it’s big , but mangos from the supermarket, diced mangoes from the refrigerated section or frozen can be used in this recipe. — Lillian Takaki, Wailuku, Hawaii
Mango Bread Recipe photo by Taste of Home


  • 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 mango
  • 1 cup chopped walnuts, optional
  • 1 cup raisins, optional


  1. 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 mangoes and if desired, walnuts and raisins.
  2. 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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