Immerse yourself in the flavors of the tropics with this exquisite fresh mango bread, a culinary creation that pairs the lust sweetness of mango with the comforting texture of homemade bread. Each mini loaf is generously topped with a creamy mango cream cheese frosting, offering a visually stunning and deliciously tangy treat that promises to transport your taste buds to a sun-drenched island with every bite.

When I travel, I am all about trying new foods, and I always look forward to the adventures that new flavors could bring. With its bold and bright profile, Mango inspired me to experiment beyond traditional recipes. This mango bread, developed in my kitchen right after returning home from a trip to Maui, is my tribute to the vibrant spirit of the tropics. It captures the essence of mango in a form that is both novel and nostalgic, blending the exotic with the familiar in a recipe meant for sharing and savoring.

Mango season is May-October, so you can find deliciously ripe mangoes at your grocery store six months out of the year. If you live somewhere by a mango tree, then even luckier for you! This recipe is an easy mango bread, using baking powder instead of yeast to rise. Breads with a chemical rising agent are called a quick bread, meaning they do not require rise time. If you are a fan of quick breads, you should try my Browned Butter Banana Bread.

serving fresh mango bread

The Chemistry of Mango Bread

The success of this Mango Bread hinges on the delicate balance of its ingredients and their interactions. The process begins with eggs, separated to utilize their properties optimally; the whites are beaten to soft peaks to incorporate air, making the bread light and fluffy upon baking. Cream of tartar is key here, acting as a stabilizer that prevents the whipped whites from deflating. When the mango puree, rich in moisture, is added along with coconut oil, it challenges the stability of the air bubbles introduced by the egg whites. The cakes flour’s lower protein content ensures that the bread remains tender and soft, while the baking powder provides the necessary lift by releasing carbon dioxide in the presence of moisture and heat, further aerating the bread. This intricate dance of chemistry and timing results in a bread that’s perfectly risen, with a moist crumb and an irresistible mango flavor.

Can I substitute mango emulsion with another flavor?

While mango emulsion provides a concentrated flavor, you can experiment with other fruit emulsions or extracts like peach or coconut to create different but similarly tropical versions of this bread. You could also use vanilla extract if you have difficulty finding emulsions.

How can I ensure my bread is moist but not soggy?

The key is balancing the wet ingredients with the dry. Ensure that your mango puree is not overly watery; if it seems thin, reduce it on the stove to concentrate the flavor and decrease the liquid content before adding it to the batter.

serving fresh mango bread

Can this bread be made in a traditional loaf pan?

Certainly! Adjust the cooking time upwards by checking doneness with a toothpick inserted into the center. It should come out with a few moist crumbs when the bread is fully baked.

What’s the best way to serve this bread for a party?

Consider slicing the mini loves ahead of the event and arranging them on a tropical-themed platter garnished with fresh mango slices and mint leaves. It makes for a visually appealing and easy-to-serve dessert option.

How do you make your own mango puree?

To make fresh fruit puree, start by picking ripe mangoes from your local grocery store. Peel and chop the mangoes. Grind them in a food processor. It is best to reduce the fruit on a stovetop. Place it over medium-high heat and allow the fruit to boil until it reduces by half.

Can you add things to this bread?

Absolutely! You can add whatever your taste buds desire. I suggest macadamia nuts, golden raisins, or lime zest.

serving fresh mango bread

What is in mango bread?

Egg Whites

Made up of protein and water, it will help leaven your baked good and add moisture.

Egg Yolks

Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.

Cream of Tartar

Stabilizes the egg whites, ensuring they hold their structure when whipped.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Coconut Oil

Can assist in leavening like butter. It’s best to chill your dough or batter when using so that it doesn’t melt down too quickly in your oven. This ingredient should be measured in its solid state and then melted down to mix in.

Mango Emulsion

Intensify the mango flavor, with emulsion adding a concentrated essences.

Mango Puree

Giving moisture and natural sweetness with the great flavor.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Cake Flour

Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Cream cheese

Provides a unique, tangy flavor. When baked it adds moisture to your treat.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

serving fresh mango bread

Step by Step Instructions

  1. Preheat your oven to 325 degrees
  2. Divide the eggs into a standing mixer and a small separate bowl. Put the egg whites into the standing mixer bowl and the egg yolks into a small separate bowl.
  3. Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
  4. While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
  5. Once the egg whites are at a soft peak, turn the mixer off and pour in the whisked egg yolks, white sugar, mango emulsion, and coconut oil (you can use vegetable oil instead of coconut if you have an allergy).
  6. Mix only for a few seconds on low speed to fold these ingredients in. This way you won’t pop too many of the air bubbles you created with the egg whites. Stir in the pureed mango.
  7. Add the salt, baking powder, and cake flour with the mixer. Use cake flour instead of all-purpose flour for a nice and tender dessert bread. You could mix all the dry ingredients into a large bowl and then slowly pour the dry ingredient mixture into the standing mixer.
  8. Turn the mixer on low and mix until the cake batter is smooth.
  9. Pour the cake batter into greased mini loaf pans, filling about 8. Place them in the preheated oven.
  10. Bake for 20-25 minutes until the center is firm and no longer jiggles when the pan is tapped.
  11. Remove and allow the bread to fully cool.

Frosting

  1. In a standing mixer combine the cream cheese and butter. Mix until softened
  2. Add the Whipz Mango Powdered Sugar
  3. Mix until combined. Then turn your mixer on high and whip for 1-2 minutes.
  4. Pipe or spread the frosting on top of the mini loaves. Enjoy!

Storage Tips

Proper storage enhances mango bread’s longevity. Securely wrap the bread in plastic wrap to maintain moisture for up to three days at room temperature. If stored in the refrigerator, it can last up to a week. Ensure the bread is covered in an airtight container to prevent it from absorbing other flavors and drying out. Storing the bread properly will make sure you have a delicious treat the next day.

Freezing Options

For longer storage, freeze the bread without the frosting. Wrap it tightly to protect against freezer burn. When ready to enjoy, thaw at room temperature and frost just before serving for the best taste and texture.

Making Ahead

To manage your time effectively, prepare the bread a day in advance, wrap it to keep it fresh overnight, and make the frosting on the day of serving to ensure it’s fluffy and ready to spread.

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Why make mango bread?

Imagine yourself with a kitchen full of freshly baked mango bread loaves, each topped with a swirl of luscious mango cream cheese frosting. Now imagine how amazing that sweet homemade bread will taste and even better how it will feel to share it with your loved ones.

Recipes You May Love

Mango Bread

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8 Mini Loafs
Sweet and tangy mango bread topped with mango cream cheese frosting. Takes your tastebuds straight to the island.

Ingredients 

Mango Bread

  • 6 eggs *separated
  • 1/2 tsp cream of tartar
  • 1 1/2 cups granulated sugar
  • 1 cup coconut oil **measured & then melted**
  • 1 tsp mango emulsion
  • 1 cup mango puree
  • 1/4 tsp fine sea salt
  • 1 tbsp baking powder
  • 2 1/2 cups cake flour

Frosting

  • 1 package Whipz Mango Powdered Sugar
  • 8 ounce cream cheese
  • 1 cup unsalted butter

Instructions

  • Preheat your oven to 325 degrees
  • In a standing mixer, and a small separate bowl, divide the eggs. Put the egg whites into the standing mixer bowl and the egg yolks into the small separate bowl.
  • Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
  • While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
  • Once the egg whites are at a soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, mango emulsion, and coconut oil.
  • Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many of the air bubbles you created with the egg whites. Stir in the mango puree.
  • With the mixer off, add the salt, baking powder and cake flour
  • Turn the mixer on low and mix until the cake batter is smooth.
  • Pour the cake batter into greased mini loaf pans, filling about 8.
  • Bake for 20-25 minutes until the center is firm and no longer jiggles when the pan is tapped.
  • Remove and allow the bread to fully cool.

Frosting

  • In a standing mixer combine the cream cheese and butter. Mix until softened
  • Mix until combined. Then turn your mixer on high and whip for 1-2 minutes.
  • Pipe or spread the frosting on top of the mini loaves. Enjoy!

Nutrition

Calories: 865kcal Carbohydrates: 68g Protein: 11g Fat: 64g Saturated Fat: 44g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 212mg Sodium: 372mg Potassium: 162mg Fiber: 1g Sugar: 39g Vitamin A: 1269IU Calcium: 148mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

serving fresh mango bread