Mango season in Hawaii is from May to July. When we’re lucky we get a bumper crop of mangoes. During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.
Here is my favorite recipe for mango bread. I’ve been baking them for over 20 years! Bake some for the family and bake extra for friends. They make great gifts!
You can make this bread ahead of time and freeze. Wrap each loaf in foil and place in freezer safe ziplock bags. They will keep in the freezer for 6 months. Just remove from freezer and thaw out before serving.
By the way “Ono” means tastes good in Hawaii!
2 cups flour
1 tsp. cinnamon
2 tsp. baking soda
1 ½ cups sugar
½ tsp. salt
¾ cup oil
3 eggs, slightly beaten
2 cups diced ripe mango
Pre-heat oven to 350 degrees
Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well. Batter will be thick.
Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.
To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix. When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.