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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.
Mango Nut Bread
Yield: 16 slices
Serving Size: 1 /2 inch slice
Ingredients
- 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
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /2 inch slice, Calories: 125.1 kcal, Carbohydrates: 21 g, Protein: 2.6 g, Fat: 3.9 g, Fiber: 1.6 g
I liked this a lot! I did convert for high altitude by adding a tad more flour, it probably would have been fine without it. Will definitely make this again!
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?
I never would have thought to put mango into a quick bread, but this was very moist and the flavors worked together surprisingly well.
Please tell me what you mean by coconut flakes? Will unsweetened desiccated coconut work?
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)
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!
Sure!
Want a replacement of egg as I’m a vegetarian. Please mail me a substitute. Thx!
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?
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?
xJ
I made this last night with some canned mango I had sitting in my pantry for ages. It turned out so good. Very moist, very sweet,… Just right.
Thank you for the recipe.
Gina, you must repost this recipe! I was looking for something unique and tasty to bring to a "homemade tasty treat morning tea" that a colleague and I have. I made this WITH the mango butter (which I just guessed at the correct amounts of mango:butter) and it was probably the best thing I've ever baked. I couldn't believe how delicious and moist it was, and not too bad for me (I had three slices which made is not so good either, but restraint is very hard with this recipe!) I've posted it in my daily log on Calorie Count so I hope lots of people will be visiting your site soon. I love all your recipes, this is my go-to site for easy, tasty food which everyone will enjoy. Thanks!!
I live in South alabama and have a Loquat Tree in my yard that should be ready to pick in a few weeks. Do you think i could Substitute the Mango?
I live in South Alabama and have a Loguat Tree ?
Would love to see grams of sugar. I work with a lot of diabetics and need to have recipes low in sugar. Just an idea. Looks delicious though.
OMG, I just made this and it is fantastic. I used the whole wheat white flour and pecans. Once again Gina you gave us a really good lowfat recipe to a great homemade bread. I love your recipes because they are so easy also. I hope to save some for my niece and brother in law when they come to visit this weekend. I better slice it and put it in the freezer before I eat it all. YUMMY!!!
Thank you
Wonderful!! I have been trying many of your muffins/cake/bread recipes and this one is just divine!!! My family really appreciates your great website 🙂
Sure!
Gina, our household members LOVE mango! I will be trying this recipe. Could this be made with just all purpose flour?
The mangos I had made 2 cups so I doubled the recipe. Used coconut oil instead of the butter. Came out great! Warm from the oven with coconut manna (spread) on it …..SUPER yummy! Thanks and keep these great recipes coming……smiles.
I know this would throw the points wayyy off, but what about subbing chopped macadamia nuts for the walnuts? I'm thinking it would add a nice tropical flair 🙂
Yum!
I just found this recipe, it looks incredible!! Awesome for thanksgiving! Thanks!
The mango is subtle, I love the idea of keeping the mangoes chunky, thanks for sharing!
This bread is delicious! I did not puree the mangoes to see how it would come out if I made it chunky and so I had to compensate by adding a little water. Still came out great. I will try pureeing it next time and I'm going to try Champagne mangoes instead of Indian mangoes. Philippine mangoes are the best and sweetest and should be good for this recipe.
My bf does not eat mangoes but he says in the bread the texture and flavor is a little bit different…he's already on the second slice!
Can't thank you enough! I've turned one of my girlfriends on your site and she's not on WW but she loves your recipes. THANKS!!!!
Gina,you out did yourself this time!!! Just when I thought you couldn't top your banana-pumpkin bread.DELICIOUS!!!!
Sure, you can use mango babyfood, why not!
These can be made into muffins, you just have to bake them for less time. I'm not sure what the points would be, depends on how many you get, you'll have to use recipe builder.
Just fouond this recipe. Can I make these into muffins? I love your recipes. What would th enew points be?
Do you think you could use mango baby food in this recipe? I have some left over that my baby girl won't touch anymore….
Made this bread last night!! Used almonds instead of walnuts and I used the coconut flakes to top it with. Beautiful and delicious!!
I also used the recipe to make a banana and walnut bread.
I used almost 4 cups of mango and it was perfect, I think if I had used any less then it would have been very dry. In the banana bread I only had two bananas, and it was way too dry used some fat free sour cream to moisten it.
I haven't tried it, but it should be ok.
Can you use frozen mango chunks? Thx
I can't wait for the weather to cool so I can make this again!
Hi Gina:
I have used quite a few recipes from your site, and find they are very good. I bought some mangos, and checked your site for a recipe. Decided to try this mango bread, and is it ever yummy! My hubby, who usually isn't a fan of WW receipes, really liked this. I will be making it again soon, and will make a double batch. Thanks for your wonderful recipes! Keep up the good work.
Blessings,
P.
The empty plate shot – very nice touch.
Thanks for this, and many other fantastic recipes Gina!
Janine
Thanks Tania!
@Anonymous – Great idea adding yogurt. Not sure why the mixture was so dry, I didn't have any problems with this, but yogurt is a perfect fix. Glad your husband liked it.
I just made it and it is delicious. the only thing was that the mix was dry and wasnt coming together and I only had the two mangos so I put a little can of fiber one peach yogurt and it is delicious! even my husband who isnt big on ww recipes liked this one, he has had 3 slices so far. I found this website just a couple of weeks ago and have tried 3-4 recipes but will be using more and will recomend in my next ww meeting. thank you!
http://healthyeatingandfitness.com/?p=133
I made this and it was great! I left the walnuts out (I didn't have any) and I used agave nectar instead of the sugar. Thank for such a great recipe! I love your site!
Glad you liked it! I don't think bread should be too sweet, otherwise it's really just cake. I love it with mango butter but I'm thinking mango cream cheese would also be nice to give it more of that mango flavor.
I made this for my family and they loved it. I did not taste the mango and I might put 2 cups of mango in it next time. I loved how it wasn't too sweet. I love your site. Great work Gina!!
I suppose if you want it moister, try adding more mango puree or maybe some crushed pineapple would be nice 🙂
Gina- this is absolutely delicious! I had my first slice this morning and now I am looking forward to breakfast with it all week! Can't wait to try this recipe with peaches for a different twist…
Made this bread over the weekend. Loved it!!
I probably added more walnuts, and sprinkled them over the top.
Great recipe Gina!
I made this over the weekend and it was fabulous! Mine came out dry too, but I can only think I didn't have quite enough mango puree. I had 2 very ripe mangos, but they were on the smaller side. I think next time I might through in a little nonfat yogurt or applesauce to make it a little more moist (moister?).
I'm on WW however, and had trouble controlling myself with this in the house. Next time I'll freeze individual servings!
Hmm, not sure why it was dry? Make sure your mangoes are ripe and sweet. Of course adding more was a good solution. The mango flavor is subtle, that's what I like about it. Topping it with a little mango butter does the trick!
I had to add extra mango puree because my mixture was a bit dry. It was good, but it didn't taste very mango-y at all. I feel like I may have done something wrong? Any thoughts?
It should work fine with baker's Splenda. Enjoy!
Can you please tell me how the recipe might be affected if I used baker's splenda instead of sugar? I'm never sure if real sugar is actually required to make it "work"!
Thanks!
Good question! I'm not sure, I've never frozen any breads that Ive baked.
Looks delish! Does this freeze well?
S happy you liked everything you've tried so far!!! This bread is wonderful! I'll need to bake another! It went way too fast.
Hi Gina –
I discovered your site a few weeks ago and have made quite a few of your recipes. They have all been wonderful. I have made your Chicken Ropa Vieja, Pomegranate Martini, Broccoli and Cheese Omlette, Lemon Feta Chicken with Oregano, and tonight I am making the mini turkey meatloaves! Everything has been delicious. I will definitely have to try this mango bread too!
@Michelle- I'm sure!! You'll be surprised how quick this disappears!
Thanks Gina (again) !! I had a few ripe mangos on the counter and wasn't sure what do with them but now they are baking in my oven. I'm sure this will be a hit with the family !!
@wwfoodie- wow, that sounds good!! That sounds like it would make a nice cake rather than bread. I might have to play around with that one!!
This looks like one of my favorite recipes that I tend to avoid when I am trying to lose weight, can't wait to try it! One of the differences is that you use flaked coconut and I use creme of coconut (like you'd put in a pina colada)…I wonder what that would do to the points? I use it in place of the fat, because it has plenty. What do you think? I also add a little chopped up pineapple.
This definitely sounds delicious Gina – a perfect breakfast bread for summer!
Your site is great!!! My kids love mango so I will be trying this one this evening. I think we have eaten almost everything from here and the kids gobble everything up! Thanks so much for taking the time to do this!
Gina, another great recipe. I can't wait to try it. This is the best site on the internet for weight watchers recipes. Thanks for all the great work you do. Kellie 🙂
Ooh peach bread!! Love the sound of that!!
I love this recipe . . . it will work for breakfast with coffee for the week. The peach season is coming soon in the south and I'm thinking about using peaches and peacans! Thanks so much!
wow I don't think I've ever had bread with mango – great idea!
@Margo, when I saw that plate sitting on the table after I ate it, I thought Kodak moment!! Thanks for appreciating!!
To make mango butter, you take pureed mango, softened sweet butter, honey and a little cinnamon and I put it all in my magic bullet. I'll buy more mango and post it this week. It's very good!!
This would taste fine without the coconut, I only used a small amount. I'm not sure how it would be with all whole wheat flour, you would have to experiment. Glad this is also good for diabetes! I had no idea cinnamon helps control it.
I love the empty plate!!!!
This is different recipe for bread- I can't wait to try it!
This is a truly topical, wholesome recipe. I like the puree picture – it looks so golden and appetizing. But about the cinnamon. There has been a research release explaining that cinnamon helps control type2 Diabetes so your recipe is also medicinal.
Would it be too dense if I use all whole wheat flour and added flax seed or wheat germ?
Wow! I actually have all of the ingredients 🙂 Can't wait to make this!
This bread look delicious! Would it taste okay if the coconut was omitted?
Also, I love the picture of the empty plate! Thanks!