I know it’s not exactly obvious based on the recipe selection around here, but I’m completely and utterly obsessed with mangoes. I might even dare to say that they’re my favorite of all fruits, which is dramatic because it’s incredibly hard for me to pick a favorite anything. But that tangy-sweet flavor, and juicy-but-firm flesh? I die. SO good. I guess my excuse for not baking with mangoes much is that they never last long enough for that, but in reality, we need more mango recipes, don’t we? Never enough.
I’ll confess that this recipe is one I’ve had in the pipelines for wayyyy too long, but good mangoes are really only available during certain times of the year, and it’s so easy to get caught up with other recipes in the meantime and let the season pass you by. On the other hand, after all this time has passed I still think this recipe is worth sharing, which is absolutely significant because 99% of me wanted to just throw it in the bin due to the less-than-stellar photos I took way back when I made this. BUT, when mangoes are coming in season and you have a recipe for a perfectly moist and tender quick bread flaked with bits of coconut and fresh mango, you just can’t hold back. Get your hands on some and get going!
Coconut Mango Bread
A moist and tender, tropically-inspired loaf flaked with coconut and juicy mango bits.
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: one 9"x5" loaf 1x
- 4 ¾ ounces (1 ⅛ cup, spoon and level) all-purpose flour, divided
- 4 ¼ ounces (1 cup, spoon and level) white whole wheat flour
- 4 ounces (1 cup) almond meal
- 2 ⅝ ounces (1 ¼ cups) unsweetened coconut flakes, processed to finer pieces
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 5 ⅝ ounces (¾ cup, packed) brown sugar
- 4 ounces (½ cup) unrefined coconut oil
- 1 whole egg plus 1 egg white, room temperature*
- 8 ½ ounces (1 cup) plain yogurt (I used low fat)
- 1 teaspoon vanilla extract
- 9 ⅛ ounces (1 ¼ cup) peeled and chopped mango**
- Preheat oven to 375ºF and grease a 9″x5″ loaf pan with nonstick spray.
- In a bowl, whisk together 4 ¼ ounces (1 cup, spoon and level) all-purpose flour with whole wheat flour, almond meal, coconut, baking powder, baking soda, and salt.
- In a separate, large bowl, beat together the brown sugar and coconut oil until well-combined. Beat in the whole egg and egg white one at a time, until smoothly incorporated, followed by the yogurt and vanilla extract.
- Add the dry ingredients to the wet and fold in just until almost evenly combined. Toss the mango with the remaining ½ ounce (2 tablespoons) all-purpose flour and add to batter. Fold in just until evenly dispersed.
- Transfer batter to prepared pan and smooth out in an even layer. Bake in preheated oven for 60-70 minutes, covering loaf with foil after 35-40 minutes (or once top turns golden) to prevent excess browning. Loaf is done when a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely. Store in the refrigerator, in a zip-top bag or wrapped in plastic wrap.
*To quickly bring eggs to room temperature, place whole eggs in a bowl and cover with warm water. Let sit for 5-10 minutes before using.
**Some mangoes are very fibrous, so for the best texture in this loaf, I suggest using a variety with limited fibers. Check here for a good resource on mango varieties and availability. Mangoes can also be a bit difficult to cut, but I’ve found that the OXO Mango Splitter is a miracle-worker!
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