Mango bread, similar to banana bread, contains ultra-ripe mangoes that contribute to its moist crumb and fragrant aroma. The Pirie variety, known for its silky texture, is especially prized in Hawai'i for making this bread. While the recipe is traditionally preferred without extras, optional add-ins like walnuts, pecans, coconut, or raisins can enhance flavor. Using regular white sugar helps keep the bread's sunny hue, but light brown sugar can offer a richer sweetness. Enjoying mango bread can be an indulgent experience, especially during the fleeting mango season.
Mango season is fleeting, and proper mango bread is made with ultra-ripe fruit that is almost too soft. Some of the juiciest, sweetest mangoes in Hawai'i are the highly coveted silky and virtually fiberless Pirie variety.
Think of mango bread as the island cousin to banana bread, with the same tender, moist crumb of the familiar quick bread, but golden on the inside, and with a bright, floral perfume.
Maii prefers her mango bread without any add-ins, but the addition of toasted chopped walnuts or pecans, shredded coconut, or raisins would be perfectly natural.
Regular white sugar best preserves the sunny hue of this delicious mango bread, but you could swap in an equal amount of light brown sugar for a more caramelly sweetness.
Collection
[
|
...
]