mango bread recipe hawaii
The Best mango bread recipe hawaii
What I love most about this recipe is how versatile it is. You can make it with fresh mangoes when they’re in season, or use frozen ones if that’s what you have on hand. It’s also a great way to sneak in some extra nutrients—mangoes are packed with vitamin C and fiber, and if you use whole wheat flour or add a little flaxseed, it’s a little healthier than your average quick bread. Plus, it’s easy to customize. Sometimes I toss in some shredded coconut or chopped macadamia nuts for a little Hawaiian twist, but even plain, it’s delicious.
This bread is one of those recipes that works for just about any occasion. It’s casual enough for a weekday snack but nice enough to bring to a potluck or family gathering. And because it freezes well, I often make a double batch so I can pull a loaf out whenever we need something quick. It’s not fancy, but that’s the beauty of it—it’s just good, honest food that everyone in the family loves.
Hawaiian Mango Bread
A tropical twist on classic quick bread, this Hawaiian mango bread is moist, fragrant, and bursting with sweet mango flavor. Perfect for breakfast or an afternoon snack with a cup of coffee.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup ripe mango, finely diced (about 1 medium mango)
- ½ cup plain yogurt or sour cream
- ½ cup shredded coconut (toasted or untoasted)
- ½ cup chopped macadamia nuts or walnuts
- 1 tbsp lemon zest
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper, leaving an overhang for easy removal. -
2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. -
3
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer or by hand. -
4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
5
Gently fold in the diced mango and yogurt (or sour cream) until just combined. Avoid overmixing. -
6
Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is incorporated. If using, fold in the shredded coconut, nuts, or lemon zest. -
7
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. -
8
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🔧Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 9×5-inch loaf pan
- Parchment paper
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Mango Bread Works
❓ Frequently Asked Questions About Hawaiian Mango Bread
1. What makes Hawaiian mango bread different from regular mango bread?
Hawaiian mango bread stands out because it often incorporates local flavors like coconut milk, macadamia nuts, or tropical spices such as ginger or cinnamon. The use of ripe, juicy Hawaiian mangoes—like Haden or Pirie varieties—also gives it a sweeter, more intense mango flavor compared to regular mango bread. Some recipes even include a hint of lime zest or rum for an extra tropical twist.
2. Can I use frozen mangoes instead of fresh for this recipe?
Yes, you can use frozen mangoes, but there are a few things to keep in mind. Thaw and drain the mangoes thoroughly to avoid excess moisture, which can make the bread dense or gummy. For best results, puree the mangoes and measure them by weight or volume as the recipe specifies, since frozen mangoes may release more liquid. Fresh mangoes are ideal for texture and flavor, but frozen works in a pinch.
3. Why did my mango bread turn out dense or soggy?
Dense or soggy mango bread is usually caused by one of these common issues:
– Overmixing the batter: Stir just until the dry ingredients are combined to avoid developing too much gluten.
– Too much liquid: If your mangoes are extra juicy, reduce other liquids (like milk or coconut milk) slightly or add an extra tablespoon of flour.
– Underbaking: Check for doneness with a toothpick—it should come out clean or with a few moist crumbs, not wet batter.
– Not cooling properly: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to prevent steam from making it soggy.
4. Can I make this recipe gluten-free or vegan?
Yes! Here’s how to adapt it:
– Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). Add ½ teaspoon xanthan gum if your blend doesn’t include it.
– Vegan: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), plant-based milk (like coconut or almond milk), and vegan butter or coconut oil. Replace honey with maple syrup or agave.
– Both: Combine the above substitutions. Note that texture may vary slightly, so check for doneness a few minutes early.
5. How should I store Hawaiian mango bread, and how long does it last?
– Room temperature: Store in an airtight container or wrapped in plastic for up to 3 days. The bread stays moist but may dry out slightly.
– Refrigerator: Wrap tightly in plastic and store for up to 5 days. Bring to room temperature or warm slices slightly before serving.
– Freezer: Slice the bread, wrap individual pieces in plastic and foil, and freeze for up to 3 months. Thaw at room temperature or toast slices for a quick treat.
For best freshness, add a slice of bread or a paper towel to the container to absorb excess moisture.