Mango Nut Bread

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

There is nothing like fresh baked bread for breakfast. This low fat bread uses one of my favorite tropical fruits, the mango. The addition of coconut flakes gives this bread a tropical flair. I love this with a smear of mango butter!!

For those of you who have never baked bread before, this is very simple to make. The only appliance I used was a blender to purée the mango. The rest was mixed by hand.

4.50 from 2 votes
Did you make this recipe?

Mango Nut Bread

125.1 Cals 2.6 Protein 21 Carbs 3.9 Fats
Yield: 16 slices
COURSE: Breakfast, Brunch
CUISINE: American


  • 1 cup mango purée, about 2 ripe mangos
  • 1 cup all purpose flour
  • 1 cup unbleached whole wheat flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts
  • 1/4 cup coconut flakes
  • 1 large egg, beaten
  • 2 tbsp melted butter or margarine


  • Preheat oven to 325°.
  • Puree mango in a blender until smooth.
  • Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.
  • Mix well.
  • Add nuts and coconut and mix to combine.
  • In a medium bowl, mix eggs, melted butter and puréed mango.
  • Add to the flour mixture and stir until just blended.
  • Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for about 10 minutes.
  • Remove loaf from pan and let it cool before slicing.


Serving: 1/2 inch slice, Calories: 125.1kcal, Carbohydrates: 21g, Protein: 2.6g, Fat: 3.9g, Fiber: 1.6g
WW Points Plus: 3

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. My batter was somewhat dry (not pourable at all), the loaf hardly rose and I couldn’t find any mango flavor at all. Do you think reducing the puree first and substituting dried mango for the coconut might increase the mango flavor?

  2. I never would have thought to put mango into a quick bread, but this was very moist and the flavors worked together surprisingly well.

  3. Please tell me what you mean by coconut flakes?  Will unsweetened desiccated coconut work?

  4. again having trouble why my recipe builder is higher, i even left out the coconut
    1 c flour is 13pts
    1 c whole wheat flour is 11pts
    1/2 c sugar is 24pts
    2 T butter is 10 pts
    1/4 c walnuts is 6 pts
    divided by 16 and i get 4 pts per slice (no coconut and still higher)

  5. It says 2cups flour and then 2cups of wheat could I just use Bobs Red Mill Flour for both of theses measurements? Since I cannot have the wheat- to make this gluten free this sounds so divine for my taste!

  6. Want a replacement of egg as I’m a vegetarian. Please mail me a substitute. Thx! 

  7. Hey. The recipe says to POUR the batter. But mine isn't pourable at all. It's probably closer to a dough. And there are no pictures of this step.
    Does this sound right?

  8. I love the looks of your blog and all your recipes, and I have already written a few down that I might give a go 🙂

    Is it OK for you if I posted some of the recipes from your blog as long as I link back to your original one?