Mango Nut Bread

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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.

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Mango Nut Bread

3.72 from 7 votes
Course: Breakfast, Brunch
Cuisine: American
Yield: 16 slices
Serving Size: 1 /2 inch slice


  • 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.

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