Super-Moist Hawaiian Mango Bread with Macadamias

Why You’ll Love This Recipe

• Super-moist crumb from ripe mango and oil, with juicy mango pockets in every slice.
• Buttery crunch from chopped macadamias and a lightly crackly sugar top.
• No mixer needed—just bowls, a whisk, and a loaf pan.
• Perfect for breakfast, snack, or gifting; freezes beautifully.

Grocery List

• Produce: 2 large ripe mangoes (Kent, Haden, or Ataulfo work well)
• Dairy/Eggs: 2 large eggs
• Pantry: All-purpose flour, light brown sugar, neutral oil, vanilla extract, roasted macadamia nuts, cinnamon, baking powder, baking soda, fine sea salt, optional ground ginger, optional turbinado sugar

Full Ingredients

For the Mango Bread

• 2 large ripe mangoes, prepared to yield 1 1/2 cups (about 230 g) 1/2-inch diced and 1/2 cup (120 g) mashed/puréed
• 2 cups (260 g) all-purpose flour, divided (reserve 1 teaspoon for tossing fruit)
• 3/4 cup (150 g) packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt (use 1/2 teaspoon if your macadamias are salted)
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or sunflower)
• 2 teaspoons pure vanilla extract
• 3/4 cup (100 g) chopped roasted macadamia nuts

Optional Topping

• 1 tablespoon turbinado or demerara sugar
• 2 tablespoons chopped macadamia nuts

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch (23×13 cm) loaf pan with oil or nonstick spray, then line it with a parchment sling that overhangs the long sides for easy removal. Grease the parchment.

Step 2: Prepare the mango

Peel and pit the mangoes. Dice 1 1/2 cups (about 230 g) into 1/2-inch pieces and pat the diced mango dry with paper towels to remove excess moisture. Mash or purée another 1/2 cup (120 g) until smooth. Toss the diced mango with the reserved 1 teaspoon flour to help prevent sinking.

Step 3: Whisk the dry ingredients

In a large bowl, whisk the flour (except the reserved teaspoon), cinnamon, baking powder, baking soda, and salt until well combined. If using ground ginger, whisk it in now.

Step 4: Whisk the wet ingredients

In a separate medium bowl, whisk the eggs, brown sugar, oil, vanilla, and mashed mango until smooth and the sugar is mostly dissolved, 30–45 seconds.

Step 5: Make the batter and fold in the goodies

Pour the wet ingredients into the dry. Stir with a spatula just until a few dry streaks remain—do not overmix. Fold in the floured diced mango and the chopped macadamias. The batter will be thick and generously studded with fruit and nuts.

Step 6: Pan, top, and bake

Scrape the batter into the prepared pan and smooth the top. Sprinkle with the optional turbinado sugar and 2 tablespoons macadamias. Bake 55–65 minutes, rotating once, until the top is deeply golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter) or the internal temperature reads 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil at the 45-minute mark.

Step 7: Cool and slice

Cool in the pan for 15 minutes, then lift the loaf out using the parchment and transfer to a wire rack. Cool at least 45 minutes before slicing so the crumb sets. For the cleanest slices, let the loaf cool completely. Serve plain or with a little salted butter.

Pro Tips

• Use very ripe, fragrant mangoes for the sweetest flavor; varieties like Kent or Ataulfo are low-fiber and ideal.
• Pat diced mango dry and toss with a little flour to minimize sinking and gummy pockets.
• Lightly toast macadamias first for a deeper, buttery crunch (350°F/175°C for 6–8 minutes).
• Avoid overmixing. Stir until the last of the flour disappears; overmixing can make the loaf dense.
• If using salted macadamias, reduce the recipe salt to 1/2 teaspoon.

Variations

• Coconut-Lime: Fold in 1/2 cup (40 g) unsweetened shredded coconut and the finely grated zest of 1 lime. Sprinkle extra coconut on top before baking.
• Whole-Wheat Twist: Swap 1 cup (130 g) of the all-purpose flour for whole-wheat pastry flour. Add 1 extra tablespoon oil to keep the crumb plush.
• Pineapple Glaze: Whisk 1/2 cup (60 g) powdered sugar with 1–2 tablespoons pineapple juice and a pinch of salt. Drizzle over the cooled loaf.

Storage & Make-Ahead

Cool completely, then wrap tightly. Store at room temperature up to 3 days. For longer storage, slice, wrap individually, and freeze up to 3 months; thaw at room temperature or warm slices in a 300°F (150°C) oven for 8–10 minutes or in a toaster oven. For make-ahead prep, whisk dry ingredients in one bowl and wet in another; refrigerate the wet mixture up to 24 hours. Combine just before baking.

Nutrition (per serving)

Approximate per slice (1 of 10): 360 calories; 21 g fat (3 g saturated); 41 g carbohydrates; 2 g fiber; 20 g sugars; 5 g protein; 220 mg sodium.