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Mango Bread
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
👥 8 Servings👤 Robynne Maii📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●blender
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Bread
2
Place a rack in middle of oven and preheat to 325°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray. Line with parchment paper, leaving overhang on long sides. Whisk 2 cups (250 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking powder, ¼ tsp. baking soda, and ¼ tsp. freshly grated nutmeg in a medium bowl to combine. Set aside.
Nonstick vegetable oil spray (for pan)(250 g) all-purpose flour2 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt
3
Blend 8 oz. frozen mango chunks, thawed (about 1½ cups), including any juices, in a blender until very smooth. Transfer 1 Tbsp. mango purée to a medium bowl and set aside for making the glaze.
(250 g) all-purpose flour2 cups. frozen mango chunks, thawed (about 1½ cups)8 oz½ cups (300 g) granulated sugar1½ cup (1 stick) unsalted butter, melted, slightly cooled½ cups (165 g; or more) powdered sugar1
4
Add 3 large eggs, zest of 1 lime, 1½ cups (300 g) granulated sugar, ½ cup (1 stick) unsalted butter, melted, slightly cooled, ¼ cup vegetable oil, and 1 Tbsp. vanilla extract to remaining purée in blender; blend until smooth. Pour into bowl with reserved dry ingredients and stir gently with a whisk or rubber spatula until no large dry streaks of flour remain (some small lumps are okay). Scrape batter into prepared pan and place on a small rimmed baking sheet.
(250 g) all-purpose flour2 cupslarge eggs3Zest of 1 lime½ cups (300 g) granulated sugar1½ cup (1 stick) unsalted butter, melted, slightly cooled½ cups (165 g; or more) powdered sugar1. vanilla extract1 Tbsp
5
Bake bread until golden brown and top springs back when gently pressed in the center, 40–⏱️ 50 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet; let bread cool in pan ⏱️ 20 minutes. Turn bread out onto rack; peel away parchment and discard. Let cool completely.
6
Glaze and Assembly
7
Add 2 Tbsp. unsalted butter, melted, slightly cooled, 1 Tbsp. fresh lime juice, and a large pinch of kosher salt to bowl with reserved mango purée; whisk to combine. Sift 1½ cups (165 g) powdered sugar over and whisk until a thick glaze forms (it should thickly coat a spoon; if runny, add more sifted powdered sugar 2 Tbsp. at a time until you reach desired consistency).
(250 g) all-purpose flour2 cups. unsalted butter, melted, slightly cooled2 Tbsp. fresh lime juice1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt½ cups (300 g) granulated sugar1½ cup (1 stick) unsalted butter, melted, slightly cooled½ cups (165 g; or more) powdered sugar1
8
Pour glaze over bread (for a flat finish, glaze bottom of loaf), letting it run down sides. Scatter thin strips of lime zest, if using, over glaze while still wet. Let sit until glaze is set, at least ⏱️ 45 minutes. Do Ahead: Cake can be made 2 days ahead. Store covered at room temperature.
(250 g) all-purpose flour2 cupsThin strips of lime zest (for topping; optional)
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