Mango is one of those fruits that I typically just eat fresh, rather than saving for a baking project. The firm, juicy fruit has a fantastic texture and flavor – and it is just about irresistible when ripe. But you can actually bake with mangoes, if you are able to hold yourself back, and they are a great fruit to work with. The flesh stays firm, yet tender, and remains very juicy even after baking, and it will add a tropical flavor to anything that you add it to.
This Mango Coconut Bread is just one example of a baked good for mango fans. This is a quick bread made with fresh mango and shredded coconut that brings a taste of the tropics right into your kitchen. It is also completely dairy free, since I used coconut oil instead of butter (or other vegetable oils) and fruit juice to amp up the tropical flavor. Coconut oil is an easy fat to work with since it is quite soft, like shortening, at room temperature. The bread is soft, moist and not too sweet, with just the right balance of coconut and mango. The coconut on top adds a little texture and makes the bread smell fantastic when it is in the oven.
You can use many different fruit juices in this bread and get great results. Mango and coconut work well with many flavors, including orange, mango, pineapple and passion fruit. I particularly like pineapple juice and passion fruit juice in this bread, but orange juice also works extremely well and is something that you’re a little more likely to keep in the fridge. Whichever juice you choose, try to use one that is made with real juice for the best flavor. And consider picking up another tropical juice to have on hand for the next time you want to bake up a loaf!
The bread keeps well when kept in an airtight container, and will last for several days after baking. It can be served at room temperature or lightly toasted.
Mango Coconut Bread
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil
1 cup sugar
1 large egg
3/4 cup orange juice, mango juice or pineapple juice
3/4 cup shredded coconut, sweetened or unsweetened
1 1/2 cups diced, fresh mango (1-2 whole mangos)
additional 1/4 cup shredded coconut, for topping
Preheat oven to 350F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together coconut oil and sugar until light and fluffy. Beat in egg until completely incorporated. Stir in half of the flour mixture, followed by the juice. Stir in remaining flour mixture and shredded coconut. Fold in the diced mango until pieces are well-distributed.
Pour batter into prepared pan. Top with remaining 1/4 cup shredded coconut.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out of the pan onto a wire rack to cool completely.
Makes 8 loaf; Serves 8-10.