Mango Nut Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This quick bread has a special sweet tang from the mangoes. If you cannot get fresh mangoes, frozen are available at many gourmet markets. Trader Joe’s is a good brand. Alternatively, you can buy frozen mango puree made by companies like Goya.


  • 1 large ripe mango, peeled and sliced, or cups frozen mango cubes
  • 1 teaspoon freshly squeezed lime juice
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • Pinch of nutmeg
  • ½ teaspoon coarse salt
  • ½ teaspoon baking soda
  • 1 egg
  • 2 tablespoons canola oil
  • 1 cup (3 ounces) chopped walnuts (optional)


  1. Preheat the oven to 350°F and grease a 9 × 5-inch loaf pan.
  2. Combine the mango, lime juice, and 1 teaspoon of water in a blender. Puree until smooth and set aside. (Alternatively, use cups store-bought mango puree.)
  3. Sift together the flour, sugar, baking powder, cinnamon, nutmeg, salt, and baking soda.
  4. In a large bowl, beat together the mango puree, egg, and oil. Add the flour mixture, stirring until just combined. Add the walnuts, if using.
  5. Pour the batter into prepared pan. Bake for 40 minutes, or until a cake tester inserted into the center of the bread comes out clean. Remove from the oven and cool in the pan for 15 minutes, then turn out onto a wire rack to continue cooling. Slice and serve.