Mango Loaf
This mango loaf is a tender, tropical quick bread with mango puree, bright lime zest, and a swirl of homemade mango jam baked right through the middle. If you love banana bread, think of this as its sunnier cousin.
Our family mango tree finally gave us a huge harvest this year, after years of nothing. As the family baker, that meant I had to come up with new ways to use all that fruit, because you can only snack on so many mangoes before you get tired of them. I turned some into a homemade mango jam, and that jam is what swirls through the middle of this loaf.
The lime zest is what makes it. It cuts through the sweetness and keeps the mango tasting fresh instead of flat. Half the batter goes in, then a layer of mango jam, then the rest of the batter, and a few more swirls on top for the look. And like everything I post here, I made this, photographed it, and ate it before I wrote a single word of this post.
What You’ll Need
Ingredients
- All-purpose flour. The base of the loaf.
- White sugar. Sweetens the batter and helps the crust brown.
- Baking powder and baking soda. Together they give the loaf its lift.
- Salt. Keeps the sweetness in check.
- Milk. Makes the batter soft and the crumb tender.
- Egg. Binds the batter.
- Vegetable oil. Adds moisture. Any neutral oil works.
- Vanilla extract. Rounds out the tropical flavor.
- Lime zest. The bright, fresh note that balances the mango.
- Mango puree. The star. Regular puréed mango works great, just taste it and add a bit more sugar if your mangoes aren’t very sweet.
- Mango jam. For the swirl through the middle and on top.
- Coconut flakes (optional). A little chew and a nod to the tropical flavor.
Equipment
You don’t need anything fancy for this one. (Some links below are affiliate links, I may earn a small commission at no extra cost to you. Full disclosure here.)
9×5 loaf pan: Nonstick is the best (and only) option here.
Microplane zester: For fine lime zest that seamlessly flows into the batter.
Large mixing bowl and whisk: For the batter.
Butter knife or skewer: For swirling the mango jam.
Wire cooling rack: Lets the loaf cool evenly so the bottom doesn’t get soggy.
Oven mitts: Always.
Why You’ll Love This Recipe
- Tastes like a tropical banana bread. Familiar and cozy, with a brighter flavor.
- A real mango swirl. Jam through the middle and on top, so you taste mango in every slice.
- Lime makes it pop. Just 2 teaspoons of zest wakes up the whole loaf.
- A great way to use up mangoes. Perfect when you have more fruit than you can snack on.
- Easy make-ahead. Bake it the day before and slice it for breakfast or snacks.
Tips for Success
- Use a thick puree. If your mango puree is very watery, the batter can turn out gummy. Blend ripe mango until smooth and measure it after blending.
- Taste your mango first. Sweetness varies a lot. If your mangoes are on the tart side, add a bit more sugar to the batter.
- Zest the lime before you juice it. It’s much easier to zest a whole lime.
- Don’t overmix. Stir until the flour disappears and stop.
- Keep the jam layer in the middle. Spread it so it doesn’t touch the edges of the pan, which can make it stick and scorch.
- Swirl lightly. A few passes with a knife is enough. Too much swirling blends it into the batter.
- Check at 55 minutes. Bake until a toothpick comes out clean. Mango jam can make the toothpick look wet, so test in a spot away from the swirl.
Frequently Asked Questions
Can I use regular mango puree? Yes. Regular puréed mango works just fine. Taste it first and add a bit more sugar if your mangoes aren’t very sweet.
Can I use frozen mango? Yes. Thaw it fully, blend it smooth, and drain off any extra liquid before measuring.
Can I leave out the coconut? Yes, it’s optional. The loaf is just as good without it.
What if I don’t have mango jam? Mango jam gives the swirl, so it’s worth making or tracking down. If you can’t find it, apricot or peach jam is the closest swap, though the flavor will change.
How do I store it? Keep it airtight at room temperature for up to 3 days. You can also wrap slices and freeze them for up to 3 months.
If you make this, tag me @thattablefortwo, I’d love to see it!
That Table for Two
Mango Loaf
A tender, tropical mango loaf with bright lime zest and a swirl of homemade mango jam baked through the middle. It’s like banana bread’s sunnier cousin, and it’s a great way to use up extra mangoes.
Ingredients
Dry Ingredients
Wet ingredients
Mix-in and swirl
Instructions
- Preheat and prep. Preheat the oven to 350°F. Grease a 9×5 loaf pan or line it with parchment.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients. In a second bowl, whisk the milk, egg, oil, vanilla, lime zest, and mango puree until combined.
- Combine. Pour the wet ingredients into the dry and stir until just combined. Fold in the coconut flakes, if using.
- Layer. Pour half the batter into the pan. Spoon the mango jam over the top, then add the remaining batter. Dot a little more jam over the top and swirl it in with a knife.
- Bake. Bake at 350°F for 55 to 60 minutes, until a toothpick comes out clean.
- Cool. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
- Use a thick mango puree so the batter doesn’t get gummy.
- Regular mango puree works. Taste it and add a bit more sugar if your mangoes aren’t very sweet.
- Frozen mango works. Thaw it, blend it, and drain any extra liquid.
- Storage: airtight at room temperature for up to 3 days, or freeze slices for up to 3 months.
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