Mangoey Goodness (Even for the non-mango lover)

I love to cook. I just wish I was good at it.
That’s why anytime my hubby plays in the kitchen, I stand back and cheer him on.
He’s amazing with the oven or grill or sauté pan.
Really, this is not fair for an unsuccessful mommy-chef like me who diligently selects five-star recipes and follows them to the teaspoon. But most meals turn out a seven.
Or worse, a five.
(We rate meals on a one to 10 scale. This helps my visual mind decide if it’s worth the time to recreate since 98 percent of our meals are homemade.)
With three oversized mango trees shading our yard, my husband experimented with this juicy fruit this year. The result?
Yummy goodness.
I realize this is my first food post, but I can’t let this recipe sit tucked in a drawer, unsampled by many who happen to like mangoes. Or banana bread, for that matter, since the mango flavor is so subtle, you’ll question if it’s even in there.
On those days your craving a moist, salty-sweet treat that makes you want to scoop the buttery bread from the pan, well…you’ve come to the right place.
For all those Facebookers who asked for Jason’s Mango Bread
Mango Bread (modified from 

  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 tsp baking powder
  • 1 tsp lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, softened + extra to butter pan
  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups peeled, seeded and chopped mango
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut


  1. Preheat oven to 325 degrees F (175 degrees C). Butter two 9×5 inch loaf pans.
  2. In a large bowl, sift together flour, baking soda/powder, salt and cinnamon. In a large bowl, beat together the butter, oil, lemon and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, walnuts and coconut; mixing just enough to evenly combine.
  3. Let stand for 20 minutes then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Not the prettiest picture, but one bite and you’ll thank me. Or rather, thank Jason.

  1. Alicia

    July 10th, 2012 at 7:39 pm

    Sounds delish!! Gonna have to pin this one:) Thanks for Sharing!

  2. dabneyland

    July 10th, 2012 at 10:08 pm

    Jay gets all the credit. Miss you, Alicia!

  3. sammiebennett

    July 16th, 2012 at 9:41 pm

    Okay this sounds incredible. I actually experimented with mango recently in a chicken salad-like lettuce wrap. Pretty good. This bread sounds straight-up amazing.

  4. dabneyland

    July 16th, 2012 at 9:59 pm

    I’m pretty picky when it comes to desserts, so I was surprised when something like this turned out so delish. I’ll have to give your mango chicken-salad a try. Yum.

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