Mango Quickbread

A moist, tropical-inspired quick bread bursting with ripe mango, lime, coconut, and warm spices — finished with a golden turbinado sugar crust. Perfect for breakfast, snacking, or desser

⸻

🍞 Yield: 1 loaf

⏱️ Prep Time: 20 minutes

⏱️ Bake Time: 50–55 minutes

🌱 Vegan Option: Yes (see substitutions)

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

• ½ tsp ground ginger

Wet Ingredients:

• ¼ cup softened butter or coconut oil (vegan)

• 1 cup granulated sugar

• ½ cup unsweetened coconut milk

• 1 tsp vanilla extract

• Juice and zest of 1 lime

• 1 egg or ¼ cup unsweetened applesauce (vegan)

• 2 ripe mangos, peeled and puréed

• ½ cup diced mango

Fold-in:

• ½ cup unsweetened flaked or shredded coconut

Topping:

• ¼ cup turbinado sugar

⸻

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.

3. Cream wet ingredients: In a large bowl, combine the softened butter (or coconut oil), sugar, coconut milk, vanilla extract, lime juice, and zest. Mix until smooth.

4. Add egg and mango: Mix in the egg (or applesauce), then stir in the mango purée until fully incorporated.

5. Combine: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.

6. Fold in the diced mango and shredded coconut.

7. Fill the pan: Pour the batter into the prepared loaf pan, filling it about ¾ full. Sprinkle shredded coconut on top

8. Bake – Part 1: Bake for 30 minutes, covered with a foil tent (lifted to allow air through) then remove from the oven. Sprinkle turbinado sugar over the top, press it in gently, and sprinkle a second thin layer for extra crunch.

9. Bake – Part 2: Return the bread to the oven and bake for another 30 minutes, or until the loaf reaches an internal temperature of 200°F and a toothpick inserted into the center comes out clean.

10. Cool: Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

⸻

🔁 Substitutions & Tips:

• Vegan? Use coconut oil and applesauce instead of butter and egg.

• Riper mangos = better flavor. Use Ataulfo or Kent mangos if available.

• No coconut milk? Use almond milk or oat milk, ideally unsweetened.