Magic Mango Bread

Magic Mango Bread

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"I never particularly cared for mangos until I tried this recipe. This recipe came from a friend in Hawaii and is the only bread I now make."
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1 h 30 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine.
  3. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 189 Ratings

Most helpful positive review

I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sw...

Most helpful critical review

OK, so the other reviews are so good, I think maybe I did something horribly wrong. This was not bread, but mango ooze. Although I did not put in raisins or nuts (not fam faves), and I did add...

I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sw...

It always amazes me that people on this site change the stated recipes all around and then have the audacity to rate it low! Something I'll never understand. Anyhow, tried the recipe as is with ...

This has the bones of a fantastic recipe, but having actually tried it in its original form, I agree with the other reviewers about modifications being necessary for the bread to cook through pr...

This was really delicious. When I tried it the day I made it, it was just okay. The taste was good, but there was very little mango flavor. After being in the fridge for a few days, it was de...

OH MY!!!!! I think I've died and gone to HEAVEN!!!! This is the absolute best bread I have ever tasted! I kid you not when I say it was gone in less than an hour. Now I'm making four batches ...

This bread is great because it is extremely moist and filled with a range of textures. However, if you really want a strong mango flavor, be sure to use VERY ripe mangos. I brought this bread t...

This is one of the best sweet breads I have ever had. It is a great way of using mangoes. This was the first time I have made it and the only change I would make is to use less sugar. I did n...

Very good. I omited the raisins, and pureed the mango. It reminds me a little of carrot bread with the coconut as texture.

I have never used mango's before but this recipe turned out great tasting. It didn't rise very much but the taste was awesome. I took it to work and everyone loved it, even the people who said "...

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