I love how fresh and fruity this mango bread tastes! Real mango pieces keep the loaf extra moist while lime and almonds add a bright, bakery-style twist.
Enjoy a slice for a breakfast treat or afternoon snack!
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I first created this mango bread during mango season when I had some ripe mangos ready to use up. I knew the recipe was a keeper, but I it was a little too moist, so I tested it again and updated it slightly in May 2026.
Mango releases a lot of moisture, so I experimented with the amount of mango, the size of the pieces, and even patting the fruit dry. It’s still soft and moist but not too soggy.
I recently found out that my husband is a huge mango fan! I asked him how I never knew this and he said it’s because mangos are such a pain to cut and eat. 😅 If you feel the same way, I’ve included tips below for how to cut a mango easily so it doesn’t stop you enjoying mangos too!
Jump to:
Why You’ll Love This Recipe
- Best use for mangos: Delicious way to use up fresh ripe mangos in during mango season. You can also make this recipe for mango panna cotta!
- Scrumptious crumb: It’s soft and moist just like this delectable banana ricotta bread!
- Mango filled: Each slice is studded with bits of sweet mango! For more fruit-filled treats, try my peach cookies recipe and banana and strawberry cake.
- Best flavor: The batter is hinted with fresh lime zest and almond extract. Lime adds so much fresh flavor just like in these lemon lime bars.
- Crunchy topping: Sliced almonds and a sprinkling of turbinado sugar make the easiest crunchy, delicious topping!
Ingredient Notes
Here are some useful notes on some of the ingredients needed.
- 2 eggs: Use 2 large, room temperature eggs.
- Butter: Unsalted room temperature butter. You’ll need 1 stick (or half a cup).
- 1-2 mangos: You’ll need 1 cup of fresh or frozen diced mango. You can get this from one to two medium-large mangos. Most types of mangoes will work for this recipe. Pick soft, ripe mangos that are not too stringy. They will be easiest to cut and will bake up best. Chopped frozen mango works too. Thaw first and pat dry with paper towels before using.
- 1 Lime: You’ll need 1 tablespoon of lime zest. Lime zest and adds a fresh, tropical flavor. If you’re a big lime fan, add my lime drizzle loaf cake and key lime pie cookies!
- Almond extract: We’re only using a little almond extract since almond extract is a strong flavor. The bread doesn’t have a strong almond flavor, but almond extract tastes blends perfectly with the other flavors! If you enjoy the flavor of almond, you’ll love this almond streusel coffee cake.
- Sour cream: Use full fat, room temperature sour cream.
- Coarse sugar (optional): Use turbinado sugar or demerara sugar for sprinkling over the batter and baking. It’ll add a touch of extra sweetness and crunch.
- Sliced almonds (optional): Sliced almonds make a crunchy, flavorful topping. They’re also easier than making a streusel or icing!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Want more crunch or some chewy texture? Stir in 1/3 cup of chopped nuts or dried fruit.
- Not a fan of lime? Swap in lemon zest.
- Greek or plain unsweetened yogurt can be used in place of sour cream. You can also use buttermilk.
- Don’t have turbinado or demerara sugar? No worries. You can leave it out!
How to Cut a Mango
- Set your mango on a cutting board.
- Start slightly left of the pit in the middle. Use a sharp knife to slice downward to cut the side of the mango off.
- Turn the mango around and slice off the other side.
- Set one of the mango halves skin side down on your cutting board.
- Cut a grid pattern (all the way through the flesh but not through the skin).
- Scoop the cubes out with a large spoon.
How to Make Mango Bread
Quick Video Recap
Step by Step Instructions
Step 1: Preheat oven to 350 F. Blot the mango with paper towels and toss with flour. Rub the lime zest into the sugar. Add the butter and beat with a mixer til butter light and fluffy. Mix in the eggs one at a time. Mix in the vanilla and almond extract.
Step 2: Mix in the dry ingredients until just combined. Mix in the sour cream. Fold in the mango.
Step 3: Spoon the batter into the pan. Top with turbinado sugar and sliced almonds.
Step 4: Bake 50-60 minutes or until a toothpick comes out mostly clean with moist wet crumbs when inserted in the middle.
Natalie’s Expert Baking Tips
- Do not overmix the dry ingredients. Overmixing will make the bread dense and less tender.
- After you cut off the two sides of the mango, use a small paring knife to cut the flesh off the pit. Add it to the bread or enjoy it as a chef’s snack. 🙂
- Allow bread to cool completely. If you slice the bread while still warm, it won’t hold together as well.
Recipe FAQs
Yes! Mangoes are naturally sweet and taste delicious in both sweet and savory recipes.
I have not tried making this bread gluten free, but I think it would work well with gluten free flour. Substitute the regular all purpose flour with a good quality gluten free baking flour that has xanthan gum in it.
Store in an airtight container at room temperature for 2-3 days or in the frdige for up to 5 days. The flavor is best when you store it at room temperature. You can also freeze leftovers for up to 3 months.
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Moist Mango Bread Recipe
Equipment
- 8 inch loaf pan
Ingredients
- 1 cup (165 g) diced mango cut into ¼-inch pieces, pat dry
- 2 tablespoons (15 g) all-purpose flour for tossing with the mango
- 1 cup (200 g) granulated sugar
- 1 tablespoon (6 g) lime zest from about 1½ to 2 medium limes, this recipe does not use lime juice
- ½ cup (113.5 g) unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended
- ¼ cup (57 g) sour cream full fat, room temperature
- 1¾ cups (218 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons turbinado sugar for topping, optional
- 2 tablespoons (20 g) sliced almonds for topping, optional
Instructions
- Preheat oven to 350 F. Grease an 8 x 5 inch loaf pan or coat with baking spray. Line it with parchment paper leaving an overhang on two sides. This will make it easier to remove the bread from the pan once baked.
- Cut mango into small ¼ inch cubes. To slice a mango, first wash and dry them. Set a mango on a cutting board. Starting slightly left of the pit in the middle, use a sharp knife to slice downward to cut the side of the mango off the stem. Turn the mango around and slice off the other side. Set one of the mango halves on your cutting board. Cut a grid pattern (all the way through the flesh but not through the skin). Use a large spoon to scoop out the cubes. Measure out 1 cup of mango. Gently blot well with paper towels to remove extra moisture. Toss the blotted mango with 2 tablespoons flour. Set aside.
- Add the sugar to a large mixing bowl. Zest the lime overtop. Next, rub the lime zest into the sugar using your fingertips. Add the room temperature butter to the bowl and beat the butter and lime sugar with an electric mixer on medium speed for at least 4-5 minutes until butter is creamed and mixture is fluffy.
- Mix in the eggs one at a time. Add the vanilla, almond extract and mix on medium speed for 1 minute til well combined.
- Add flour, baking powder, baking soda and salt and mix on low speed until just combined. Make sure not to overmix. Mix in the sour cream until just combined. Using a spatula, fold in the mango until just combined.
- Spoon the batter into the prepared pan. Smooth the top evenly with an offset spatula. Sprinkle the turbinado sugar evenly overtop then top with the sliced almonds.
- Bake for 50-60 minutes or until a toothpick comes out mostly clean with moist wet crumbs when inserted in the center of the bread.
- Once baked, remove bread from oven and set the pan on a wire rack for about 15 minutes. After 15 minutes, remove bread from pan and set on wire rack to cool completely before slicing.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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