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
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)
  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.
For instructions on how to cut a mango see this post.

Adapted from Saveur.


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  1. says

    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!

  2. says

    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!

  3. says

    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.

  4. says

    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!

  5. says

    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!

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