Mango Coconut Bread

Mango Coconut Bread | Cookie Monster Cooking

I went a little bit crazy with mango this week at the grocery store.  They were on sale, ripe and looking all good sitting there in the bin.  So I did what any normal person would do and proceeded to buy way too many.  I mean, you can never have enough mango right?

Or so I thought.  I made these pork tacos with mango salsa for dinner.  We snacked on some more mango salsa with chips.  I ate sliced up mango in the morning for breakfast or inside smoothies.  But I still had some left.

Mango Coconut Bread | Cookie Monster Cooking

So I decided it was time to start baking.  This bread reminds me of banana bread … but without the bananas.  And with mango instead.  There’s mango puree to keep it nice and moist, and then some more diced mango for good measure.  Add in some coconut and macadamia nuts and you have an easy quick bread that will have you thinking of tropical vacations.  Hmmm I could use one of those.

Mango Coconut Bread | Cookie Monster Cooking

But since no vacation is happening anytime soon, I’ll settle for a slice of this mango coconut bread.  While sitting in my pajamas and watching movies.  Or while drinking my coffee in the morning.  Not too shabby at all.

Mango Coconut Bread
 
Yield: 1 9x5 inch loaf
Ingredients
For the mango puree:
  • 1 large ripe mango (or 2 smaller mangos), roughly chopped*
For the loaf:
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅓ cup melted coconut oil
  • ½ cup chopped macadamia nuts
  • ½ cup shredded unsweetened coconut
  • 1 large ripe mango, diced (about 1 to 1 ½ cups)
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.
  2. To make the mango puree - add the chopped mango to the bowl of a food processor. Process until smooth. Measure out ½ cup of the mango puree and set aside (discard the rest or use for something else if you have any leftover).
  3. To make the loaf - in a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, coconut oil and ½ cup of mango puree. Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the macadamia nuts, coconut and diced mango. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
  4. Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil. Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.
Notes
For instructions on how to cut a mango see this post.

Source:
Adapted from Saveur.

 

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Comments

  1. Mangoes and coconuts, two of my favorite things in the whole world. I’m making this ASAP!

  2. You baked this luscious looking quick bread because you had mangoes and I am going out to buy mangoes because I have this recipe!

  3. Yum, I love mango and mango bread sounds delicious! What a great way to use them (though I have the problem of eating mangoes up before I can even make anything with them).

  4. I love the combination of flavors here Ashley! Coconut and mango? YUM!!! Love the idea of pureeing them first. I always turn to baking whenever I have too much fruit too. This is delicious! :)

    • Ashley @ Cookie Monster Cooking says:

      Thanks Anne! I’ve started to do that a lot more lately – probably since I have been buying way too much fruit! It just all looks so good right now!

  5. This is aaamazing, Ashley! I tend to have mangos coming out of my ears over here – I can hardly ever leave the grocery store without a few. Never thought to make bread with them! I will definitely have to try this.

    • Ashley @ Cookie Monster Cooking says:

      Thanks Jess : ) I can’t even imagine what I would be like if I had access to mangos like you do! haha I’d probably buy even more!

  6. A super moist tropical bread!

  7. Yumm! So tropical and tasty! I love quickbreads, especially when they’re full of fruit.

  8. This reminds me of my mango coconut muffins..but better because there is pureed mango in it! So smart, so yummy. Pinned!

  9. You have been on a mango binge…which I can totally understand because I LOVE them. This bread sounds incredible. I could use a taste of the tropics, too, because I’m not getting there any time too soon either.

    • Ashley @ Cookie Monster Cooking says:

      Is it weird that I thought about buying more today when I went grocery shopping? haha I have a problem.

  10. The exact same thing happened to me with too many mangoes..I made mango everything for a while! Grocery stores must be thinking of food bloggers when stuff goes on sale. Banana bread has some competition now with your recipe, I really like the addition for macadamia nuts. A nice sweet crunch!

    • Ashley @ Cookie Monster Cooking says:

      haha seriously. I had some macadamia nuts leftover from another recipe and figured they’d go perfect in here!

  11. Mango and coconut go so fabulously together! Love this bread!

  12. Absolute sucker for anything coconut.. I just love that you added mango! I always buy far too many mangoes when they’re on offer!

  13. Hehe, I agree, you can never have enough mango :) I love anything mango and this tropical bread sounds wonderful! I love how tasty and moist it looks and that you can see all the mango chunks and macadamia nuts when you slice into it – so pretty! Love the addition of coconut oil in here too!

  14. What an awesome idea!!! I love it! Mangos are SO good right now too!

  15. would so love to make this. Just gorgeous! My kids are are Mango freaks and they would love it.

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