Summer has come and gone and so have most of the mangoes on our two trees. I haven’t had to buy fruit for months since we’ve had fresh mangoes every day. What a dream! Well we have just a few of those glorious golden orbs left and as it happens they all ripened at the same time. I couldn’t let this opportunity pass: time to break out my mango bread recipe.
I adore these exceptionally sweet mangoes as do my family and friends. They don’t have a very long shelf life, they ripen a day or two after they’re picked. A quick chill in the refrigerator and they are ready to eat.
The White Pirie mango has a deep orange color and is delightfully fragrant.
Though mango is the star of this recipe, the combination of raisins, walnuts, coconut and cinnamon bring it all together to make a moist and luscious cake. Thanks to my friend Tamoe who shared her recipe with me.
Toasting a thick slice of mango bread and serving it with a pat of butter takes it to another level.
Maui Mango Bread
Adapted from Tamoe’s Mango Bread recipe
Makes two loaves
Ingredients
2 cups flour
1 1/4 cups sugar (or up to 1 1/2 cups sugar if your mangoes are not on the sweeter side)
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup plus 2 tablespoons canola oil
3 large eggs, well beaten
1/2 teaspoon vanilla
2 cups finely chopped mango
1/2 cup chopped walnuts
1/2 cup raisins
1/8 cup shredded sweetened coconut
demerara sugar (optional but recommended)
Preparation
Preheat oven to 350 degrees.
Butter two 8 inch loaf pans.
Place flour, sugar, baking soda, cinnamon and salt in a large bowl and mix well. Mix in the oil, beaten eggs and vanilla. Add the mangoes, walnuts, raisins and coconut. Pour into loaf pans and bake for 55 – 60 minutes. If using demerara sugar, bake the bread for 10 minutes then sprinkle the sugar over the tops of each loaf. (If you add the sugar before baking the bread, it will dissolve into the batter). Continue baking for another 45 minutes. Since oven temperatures vary, it’s a good idea to check the bread after it has baked for 53 minutes. If it needs more time, check again every 2 minutes to prevent over baking.
Note: If you are using dark pans the bread will bake quicker than in light pans so check for doneness at 50 minutes.
This looks fabulous. Oh, fresh mangoes – how lucky are you! 🙂 Thank you for sharing your recipe, Kiyo! I can’t wait to try it!
-Shanna
Aloha Shanna! We picked a few more mangoes today but soon they will be all gone. Oh dear! Are there many mangoes available where you live? Hopefully, yes!
Hi Kiyo,
Nice to “meet” a fellow Maui blogger! How lucky for you to have not one but two mango trees in your yard; I love mangoes. We have found mangoes hard to come by {mangoes that don’t cost over $3.00/lb}, unlike lilikoi, avocadoes, etc. Love your blog!
Hi Sharon! Thanks for your kind comments. Nice to meet you too! In addition to our mutual love of food, my husband and I vacation every year in San Francisco, we are “food tourists!” I’ve seen local mangoes for sale – $4.99 pound! We would love to share some of our mangoes with you next year (though we are having an arborist trim our 25 foot tree soon). Thanks again and happy cooking!
White pirei mango. What I lovely name. I like how you describe them. I cannot wait to try this bread; it looks sweet and tropical (especially with coconut, which I adore in breads, such as your banana bread), moist and rich. The last photo with the melting EB is going to remain in my mind until the deed (of baking this) is done! Do you ever freeze the mango flesh, chopped, for later breads, or would that affect the texture? Is there any mango jam in your future? You utilize lovely tropical fruits in the most elegant and gourmet ways… one of the many reason I am a My Lilikoi Kitchen fan. Best, Shanna
I cut down the sugar a bit so it’s not too sweet but feel free to add up to another 1/4 cup. Sometimes I freeze peeled, mango slices for smoothies. I haven’t used frozen mango in mango bread however I’m sure it would work! Sometimes freezing fruit means that it will be a bit soggy when defrosted though I don’t think this would affect mango bread much. Just drain the extra juice (or drink it!) before adding it to the other ingredients. Mahalo Shanna!
Kiyo , I must try this recipe for sure next time I get mangoes at the store.My kids love mango bread! They tried some while we were in Maui. Nice pics!
Hi Glori, Yes please give this a try! I like to sprinkle demerara sugar on the top after the bread has baked for about 15 minutes. It adds a nice crunch and subtle sweetness to the mango bread. If you sprinkle the sugar on before baking it disappears into the batter.
Found some ripe mangoes at the store today so I made this for my kid’s after school snack. It came out moist and perfect with just the right amount of sweetness. I had to make some substitutions to work with what I had handy ( white whole wheat flour, coconut palm sugar and currants ) and I followed your advise for the demerara sugar ! Yummy ! Thanks for the recipe!
Aloha Glori! Glad you and your kids enjoyed the mango bread. I like the idea of using currants in place of raisins. I will update the recipe preparation – add the demerara sugar after the mango bread has baked for 10 – 15 minutes. Oh by the way, the bread freezes well for months. So long after mangoes have disappeared from the gardens and your local market, you can defrost a loaf and enjoy delicious mango bread.
As much as I love the idea about freezing the bread ( I do that with muffins sometimes) , I don’t think the extra loaf is going to make it to the freezer, 😉 , Mahalo!
I know what you mean! Mango and banana bread are a favorite dessert in our home too. Nothing left to freeze…..
Hello i have a question in how do you know the difference between a pirie and a white pirie mangos. i have a mango tree that is about 48 ft and it produce mango and when it ripens it looks like the pics above with all yellow and some are reddish yellow but im trying to figure out if its pirie or white pirie
Hi Anthony! My White Pirie mangoes are always yellow when ripe, with maybe a slight orange tinge here and there. I believe the regular Pirie mangoes may be more colorful with some red tones. I found this which might be helpful: http://www.shareyourtable.com/get_fresh/2008/know_your_mango
When we bought our tree more than 25 years ago it was labeled White Pirie. It’s the sweetest mango I’ve ever tasted! Aloha, Kiyo
Thank you i think my tree is a pirie which is also really sweet
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