Mango Bread


two 9 x 5 inch loaves (32 servings)


2 1/2 cups finely diced mango
1 tablespoon lemon juice
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated (white) sugar
3 large eggs
3/4 cup vegetable oil
1 cup chopped walnuts


Preheat oven to 335°F (163°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

Sprinkle diced mangoes with lemon juice and set aside to marinate. In a large bowl, mix the flour, cinnamon, baking soda, salt and sugar.

In another bowl, beat the eggs and oil together. Blend the mangoes into the egg and oil mixture. Add dry ingredients and walnuts; blend well. Pour the batter into the prepared pans, dividing equally.

Bake for 50 to 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a cooling rack to cool completely.

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