Mango Coconut Bread

3 eggs
2 1/4 cup flour
2 cups diced mango
1/2 cup dark brown sugar
3/4 cup oil
3/4 cup flaked coconut
2 inch knob fresh ginger, grated
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
dash salt
juice and zest of 1/2 lime

Preheat oven to 350. Grease and flour or spray with baking spray one loaf pan. In a small bowl, toss the mango in the lime juice, set aside. Whisk together coconut, flour, baking soda, baking powder, nutmeg, allspice and salt. Set aside. Beat together eggs, oil, brown sugar, ginger and zest. Slowly add the dry ingredients and mix thoroughly. Gently fold in the mango. Pour into prepare pan and bake 1 hour*. Lower the temperature to 325 and bake an additional 30 minutes or until a knife inserted in the middle comes out just about clean. Allow to cool for 5 minutes then remove from pan and continue to cool on a wire rack.

*The bread will puff up a lot, but don’t be alarmed. It shouldn’t overflow, it is a rather thick batter.

My thoughts:
I really enjoy tropical flavors during the cold months, it seems to help keep winter chills at bay. While I had never made (or even eaten) a mango bread before it seemed logical. I love mangos and always think I should bake with them more often. This bread reaffirmed that, it turned out really moist and flavorful. There is also just enough coconut to add some flavor and texture interest, not enough to make it chewy like a macaroon. The ginger and lime are classic combination and really bring out the mango’s lush flavor. Delicious and little unexpected.


  1. I love mangoes and know I’d love this bread!


  2. That’s a terrific combination, I’ve put this recipe into my “to do” pile.

  3. I’ve never seen anything baked with mangoes! Great idea.

  4. I had one mango and some left over pineapple. They complimented each other beautifully. I also was abit short of time and so I made them into cupcakes. Cupcakes also hepp me with portion control
    thank you I really enjoy your blog.