Mango Coconut Bread

This super moist mango coconut bread is an easy treat that will have you dreaming of tropical vacations! Packed with fresh mango, coconut and macadamia nuts!

Two slices of Mango Coconut Bread on parchment paper.

I went a little bit crazy with mango this week at the grocery store.  They were on sale, ripe and looking all good sitting there in the bin.  

So I did what any normal person would do and proceeded to buy way too many.  I mean, you can never have enough mango right?

Or so I thought.  I made these ground pork tacos with mango salsa for dinner.  We snacked on some more mango salsa with chips.  I ate sliced up mango in the morning for breakfast or inside smoothies.  

But I still had some left.

Two slices of Mango and Coconut Bread with a cup of coffee.

So I decided it was time to start baking.  

This bread reminds me of banana bread … but without the bananas.  And with mango instead.  

There’s mango puree to keep it nice and moist, and then some more diced mango for good measure.  

Add in some coconut and macadamia nuts and you have an easy quick bread that will have you thinking of tropical vacations.  

Hmmm I could use one of those.

Two slices of Fresh Mango Bread with a cup of coffee.

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Mango Coconut Bread

Mango Coconut Bread

Yield: 1 (9x5 inch) loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This super moist mango coconut bread is an easy treat that will have you dreaming of tropical vacations! Packed with fresh mango, coconut and macadamia nuts!


For the mango puree:

  • 1 large ripe mango (or 2 smaller mangos), roughly chopped

For the loaf:

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅓ cup melted coconut oil, cooled slightly*
  • ½ cup chopped macadamia nuts
  • ½ cup shredded unsweetened coconut
  • 1 large ripe mango, diced (about 1 to 1 ½ cups)


  1. Preheat the oven to 350ºF. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.

To make the mango puree:

  1. Add the chopped mango to the bowl of a food processor. Process until smooth.
  2. Measure out ½ cup of the mango puree and set aside (discard the rest or use for something else if you have any leftover).

To make the loaf:

  1. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, coconut oil and ½ cup of mango puree.
  2. Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in the macadamia nuts, coconut and diced mango.
  3. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
  4. Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil.
  5. Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.


*Melt the coconut oil first and then measure out the correct amount.

Adapted from Saveur

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 74mg Sodium: 225mg Carbohydrates: 47g Fiber: 3g Sugar: 30g Protein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.