Indulge in the sweet, tropical flavors of summer with this easy-to-make Mango Bread, infused with the lush taste of fresh mangoes and finished with a delightful coconut crumble topping. This recipe simplifies the baking process by using just one bowl, making it a breeze to prepare. The soft, moist texture, combined with the rich mango flavor and optional coconut crunch, offers a slice of paradise in every bite. Perfect for breakfast, a snack, or a light dessert, this mango bread brings a tropical touch to your table.
Why You’ll Love This
This Mango Bread is the epitome of simplicity and flavor. With fresh mango puree as its star, it’s a wonderful way to use up ripe mangoes. The addition of a coconut crumble topping adds an irresistible texture and a fun tropical twist. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a hassle-free experience with delicious results. It’s vegan-friendly too, ensuring everyone can enjoy a slice of this heavenly bread.
Perfect Occasion
Serve this Mango Bread at your next brunch, afternoon tea, or as a delightful end to a family dinner. It’s also perfect for picnics and potlucks, offering a refreshing change from the usual fare. The vibrant color and tropical flavors make it a great choice for summer parties or any occasion where you want to bring a bit of sunshine to the table.
Decoration Tips
For a beautiful presentation, top each slice with a sprinkle of powdered sugar and a few strands of toasted coconut flakes. Garnishing with thin slices of fresh mango or a dollop of mango puree can also elevate the visual appeal. To make it even more special, serve alongside a scoop of coconut or vanilla ice cream for a truly tropical dessert experience.
Ingredients for the Coconut Crumble (optional):
- ¼ cup all-purpose flour
- 3 tablespoons shredded coconut
- 1 ½ tablespoons vegan butter, melted
- 1 ½ tablespoons granulated sugar
Dry Ingredients for Mango Bread:
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon turmeric powder (optional, for color)
- Pinch of salt (optional)
Wet Ingredients for Mango Bread:
- ~1 ¼ cups mango puree (from about 2 large ripe mangoes)
- ⅓ cup dairy-free milk
- ⅓ cup neutral-flavored oil
- 1 tablespoon lemon juice or apple cider vinegar (optional)
- 1 teaspoon vanilla extract
- ~¾ cup diced mango (optional, from about 1 small ripe mango)
Instructions:
- For the Coconut Crumble: Combine all crumble ingredients in a small bowl until flaky. Chill until needed.
- Prepare the Mango Bread: Preheat oven to 355°F (180°C) and prepare an 8-inch loaf pan with parchment paper. Mix the dry ingredients in a large bowl and then blend in the wet ingredients until just combined. Fold in diced mango, if using. Pour the batter into the pan and top with coconut crumble, if desired.
- Bake for 60-70 minutes, or until a toothpick comes out clean but may have some moist crumbs. Let cool in the pan for 15 minutes before transferring to a wire rack.
- To Serve: Slice with a serrated knife and enjoy warm or at room temperature.
Store leftovers properly to enjoy this tropical treat for days. Whether as a morning pick-me-up or a sweet afternoon snack, this Mango Bread is sure to brighten your day.
