Moist Mango Bread Recipe
This easy mango bread recipe is perfectly sweet, super moist. With fresh lime, crunchy sliced almonds and juicy mango, this bread will be a hit for breakfast or dessert!
Servings: 12 slices
Calories: 303kcal
Equipment
- 8 inch loaf pan
Ingredients
- 1 cup diced mango cut into ¼-inch pieces, pat dry
- 2 tablespoons all-purpose flour for tossing with the mango
- 1 cup granulated sugar
- 1 tablespoon lime zest from about 1½ to 2 medium limes, this recipe does not use lime juice
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended
- ¼ cup sour cream full fat, room temperature
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons turbinado sugar for topping, optional
- 2 tablespoons 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
Mangos: You'll need 1 cup of fresh or frozen diced mango. You can get this from one or a little more than one mango. Pick soft, ripe mangos that are not too stringy. They will be easiest to cut and will bake up best. Gently blot with paper towel before tossing with flour. Chopped frozen mango works too. Thaw then blot dry before using.
Almond extract: If you don't have almond extract, you can leave it out. Use 1/2 teaspoon of almond extract for a little more flavor or 1/4 teaspoon for just a hint of almond flavor.
Sliced almonds: You could also add 1/3 cup of chopped almonds to the batter or top the bread with chopped almonds instead of sliced almonds. Swap in other nuts such as pistachios, walnuts or hazelnuts. If you have a nut allergy, you can leave out the nuts completely.
Limes: You'll need 1 tablespoon of lime zest. You'll need about 1 and 1/2 limes for the zest. You can swap in lemon in place of lime if you prefer.
Sour cream: Use full fat sour cream. Make sure it's room temperature. Greek or plain unsweetened yogurt can be used in place of sour cream. You could also use buttermilk.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The flavor is best when you store it at room temperature. Freeze in a freezer safe container for up to 3 months.
Nutrition
Serving: 1slice | Calories: 303kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 227mg | Potassium: 54mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2382IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg
