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Mango Nut Bread by DK on Apr 9, 2010

Mango and Macadamia Bread Recipe
I am seeing Mangoes everywhere. I love them and the memories of my growing up days abound. The times when I used to sit around in the backyard of my grandma's house, sucking those ripe and luscious mangoes..aah Bliss! They seem like just yesterday yet I am painfully made to aware of how long back they were. Anyways, after enjoying them, I got this baking bug with the remaining ones. And whenever it comes to baking, my first thoughts always go to making breads first. Then comes muffins, pies, or whatever else baking fairy blesses me with!
Mango and Macadamia Bread Recipe
The bits of mangoes dotting the bread and the slight crunch of nuts makes this one of my favorite breads. I can't for the life of me figure out the source of this recipe. I recall noting it down from a magazine but cannot recall which one. You can easily make this eggless by increasing the qty. of oil in the recipe. If you want to cut down the additional fat, use mango puree instead. Just blend few mango pieces in a blender and use it instead of egg whites.You can use either walnuts or macadamia and since I had the latter, I used it. I also modified the recipe slightly to suit my pantry needs. Mango and Macadamia Bread Recipe
  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch loaf
Ingredients
  • 1 cup all-purpose flour(maida)
  • 3/4 cups sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 2 egg whites, slightly beaten (or use 1/4 cup of vegetable oil instead 0r 1/4 cup mango puree)
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 generous cup of chopped mangoes
  • 1/2 cup chopped walnuts or macadamia
Method
1. In a bowl, mix together eggs (or mango puree), oil and vanilla.
2. Next add the first five ingredients together in another large bowl. Then add the wet ingredients into dry, just until moistened.
3. Fold in mangoes and nuts.
4. Mix it all together and spoon into a greased loaf pan.
5. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for few minutes and then turn it onto a wire rack.
Let it cool down completely before cutting them into slices. The pieces of mangoes with every bite makes it not only moist but also makes it enriched with mango flavor. Delicious, moist bread is also a great start to a day! We enjoyed it not only during tea but also for breakfast the next day. Mango and Macadamia Bread Recipe

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7 Member Reviews

By Tejaswini on Jun 22, 2012

I made this Mango Nut Bread and it turned out quite good. I substituted the vegetable oil with equivalent butter and the walnuts with some dates and cashews. Simple recipe and turned out well.

By Visa on Jun 15, 2012

Love it! Have made it twice in a week! It got over THAT fast!

Read All 7 Reviews →

33 Comments

By Sara on Jun 26, 2016

I have just put the mango bread in the oven, and it smells heavenly already. Im visiting your page for the first time and the recipes here look so yummy. Keep up the good work.

Thank you:) -DK

By suruchi bapat on May 27, 2013

also , i had to add some milk to mix the mangoes n the nuts as the dough was pretty dry n bound i need ur inputs on that too

By suruchi bapat on May 27, 2013

hi , i tried this recipe with whole wheat flour instead of maida ,,, the bread came out little heavy n soft ,,, so i wanted to knw if we can alter the process so that we can get fluffier breads the healthy way !!! waiting for ur reply , thanks for the lovely recipes DK

By JC on May 13, 2013

Hi, My husband tried this recipe yesterday and it came out good. . Also i personally tried the baked chick pea snack which also came out good. thanks

By michelle on Mar 16, 2013

Hi there, I like the idea of baking the mango nut bread..I made mango bread today...not using ur recipe stated here..the mango bread i bake is with raisins which I think use walnuts will taste better.. my family members all love it, except my dad who said that the mango is sour..how to prevent buying sour mangoes? mine is already ripe but don't know why is just quite sour. my mangoes are thai mangoes..will try ur recipe maybe somewhere next mth cos i bake alot this month!

By Denise on Apr 18, 2011

Can you substitute frozen mango for fresh mango? Or could you suggest another recipe to use up a random bag of frozen mango that I have?

By Megha on Mar 6, 2011

Hi DK, I just made this today and we (my husband and me) loved it. This is a very simple and easy to make recipe. I just have 1 question- it was kinda difficult to cut slices at it was a little hard and crumbly on the edges... is this normal?

Its a moist bread hence it wont be like a regular bread. But it was not crumbly for me. I am guessing you probably tried to slice it when it came out of the oven? Letting it rest for some time and cool helps with better slicing.

By Megha on Mar 6, 2011

Hi DK,

By prema on Sep 6, 2010

Just to understand teh recipe better, the egg white can be replaced by adding an additional 1/4 cup of oil or Mango Puree. Is my understandng correct? thanks for this - it seems like a great one, assuming i manage to bake it egg free!

Yes, thats what I meant - to add an additional 1/4 cup to replace 2 egg whites. The bread will lack some of the fluffiness without the egg though :)

By Vaishali on Jul 9, 2010

Very nice recipe, would like to try, however was wondering if I can make it with mango puree instead of mango chunks? Have a big bowl full of mango puree sitting in my fridge.

I am not sure personally, but its worth a try :) I sure would experiment next time I try this recipe again :)

By sunita on Jun 28, 2010

HI DK thanks for yr reply and its not possible for you to sit there and analyze what went wrong with my bread anyway thanks for yr reply darling appreciate it and lets c i will disturb you again and lets c i will try this recipe again bye for now

By sunita on Jun 24, 2010

hi dk thanks for your reply was just waiting and yes u are rite that i used egg whites with oil, was this the disaster

Nope I dont think so - I used the same combo if u see the pic. I am just wondering how your batter wud have come out thick!! mm....

By sunita on Jun 19, 2010

hi dk, i made this loaf yesterday but it got burnt and turned our black,i used the micro mode in the microwave oven for 15-20 min, what went wrong as i would love to make this loaf,i went accrding to the recipe and i used almond crused instead of walnuts and my batter became very stiff and not like yours smooth,i still cant understand what went wrong kindly help

I dunno about the Oven part since I dont own an M/W oven. When trying to adapt recipes for your Oven, always make sure to read up on your manual. The temperature might be either too high or too low for your oven when adapting it to recipes from regular oven. Also make sure to check on it regularly until you know what temperature works for your oven instead of leaving it on for 15-20 minutes and then checking due to which it got burnt. Changing only almond will not cause the batter to go stiff...I am not sure why it was stiff in the first place..Did you use beaten egg whites along with oil?

By sunita on Jun 18, 2010

HI DK hope life good in u.s,hows the weather there,yesterday i made the mango nut but my loaf got totally burnt in the mw, i used the micro mode for 15 min and it got black and as i didnt have walnuts i tried it with almonds crushed, what went wrong as i would make this recipe and my batter didnt come out smooth it was a bit tight and not good, i went according to your recipe, pls help

By sunita on Jun 15, 2010

hi, i would like to know that will the mangoes melt in the bread or it will stay as it is

They wont melt - will just be soft--DK

By Gaya on Jun 8, 2010

this bread was really good. everybody liked it. thanks for this wonderful recipe

By nikita on Apr 21, 2010

Hi! This looks delicious and since it is the season of mangoes, am going to try it out this evening itself. Since i am looking for healthy alternatives, wanted to ask if this would work with ragi/nachni flour or a combination of ragi/maida or any other instead of just maida/all purpose? Do you recommend something and proportions for the same?

I havent tried with ragi flour personally for baking hence I am not really sure how it will turn out! I think adding that flour could be tricky in this recipe since I feel the flavors wont match! But I am not really sure of it - try experimenting! Who knows - you might get your hands on a goldmine! :) --DK

By Priyambi on Apr 14, 2010

Slurrrrp! delicious. I have hit upon your site for the first time and am i glad!!! Thanks for the wonderful recipes. This weekend is baking time1 But can you help me with baking in a microwave oven. I have recently got one which a convection /top grilling oven and is supposed to be good for baking as well. But how do I interpret the baking instuctions of the regular Oven and use it for a microwave. Please help so that this weekend I can bake starting with this recipe. cant wait to!

I do not own a convection oven hence I do not have an authority to give you any help on the same. :(. But from what I have heard you can follow almost all the instructions by using m/w safe bowls and usually reducing the temperature of your oven from the prescribed one in the recipe. For example if the recipe says 400F, then try preheating yours at 350F. Further than that, I can only assume that your manual for the oven will provide further details. If I get to know more info - will update this comment for sure :) --DK

By Aditi on Apr 12, 2010

Yum yum yum and really different. Definitely on my must try list.

By Aarti Sawale on Apr 12, 2010

HI DK, THis is something interesting. could u suggest option for vanilla essence bcos this days we're not getting vanilla essence in any of store so if i get any other option than i can make it. i don't want to change your receipt unless u give any option and don't want to spoil this bread. its yummy. thank you.

You can leave out the essence if you dont get your hands on it. It wont make that huge a difference :) --DK

By notyet100 on Apr 11, 2010

i am gng to try this

By Trish on Apr 11, 2010

Well, this certainly looks good. Never thot of putting mangos in a loaf but hey, it looks delicious!

By simply.food on Apr 11, 2010

Looks delicious and yummy.

By shweta on Apr 11, 2010

this is looking very yummy. can we replace egg with some 0ther thing.

I have given the substitute right next to the eggs in the ingredients section. You can use it or your own substitute for the same :)--DK

By Cooking Foodie on Apr 10, 2010

I have to AB style... this is seriously good eats!

By Priya Mitharwal on Apr 10, 2010

Amazing looking. Looks delicious even in the picture.

By Vona on Apr 10, 2010

Just wondering if you know about Energ_y Egg Replacer? It will replace up to about three eggs in a recipe--can't use it to make a pound cake for instance but it is wonderful for cakes and breads lithe this lovely one!!! i find it in helth food stores.

By Priya on Apr 10, 2010

Bread looks super moist and awesome..fabulous..

By sowmya on Apr 10, 2010

looks really yummy..I am sure I would love the combination of nutty taste along with the mango...

By CurryLeaf on Apr 9, 2010

Yum Yum I know it is heavenly I have tried and loved mango in muffins.Love this as well Waiting for this weeks riddle

By suma on Apr 9, 2010

This is serioulsy delicious!!! Bokmarked to try soon!!

By mridhu on Apr 9, 2010

We do not get sweet mangoes here they look nice and yellow but weird tasting!. Can I use tinned pulp instead?

By soumya on Apr 9, 2010

It looks amazing...this is a famous bread in Hawaii and its called "Hawaiian Mango Bread".I did this last week but as a cupcake instead of loaf bread.