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Mango Bread

Tired of the same old banana bread? Here’s an exotic fresh fruit bread that’s sure to please everyone, especially mango lovers. Rich and moist, it freezes well if wrapped in plastic wrap, then encased in aluminum foil.

You can buy ginger syrup, or try our recipe — it’s yummy on lots of foods and a great addition to any food-lover’s pantry.

This recipe makes one loaf.

Prep time: 30 min | Cook time: 60 min | Total time: 90 min | 10 Servings


butter for greasing the pan

1 cup


½ cup

unsalted butter (1 stick, melted)

¼ cup

canola oil



2 Tbsp

Ginger Syrup

1 tsp

pure vanilla extract

2 cups

finely diced or chopped Earthbound Farm Organic Mango

2 cups

unbleached all-purpose flour

2 tsp

baking soda

1 tsp

ground star anise

¾ tsp


½ cup

chopped macadamia nuts (optional)


Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9x5-inch loaf pan. Set aside.

Place the sugar, butter, oil, eggs, ginger syrup and vanilla in a large bowl and whisk to blend.

In another bowl, whisk together the flour, baking soda, star anise, and salt. Add the dry ingredients to the egg mixture and stir to partially blend. Add the mango and nuts, if using, and stir until just combined. Transfer the batter to the prepared pan. Bake for 50 minutes, then reduce the oven temperature to 325 F. Continue baking until a toothpick or skewer inserted into the center of the bread comes out clean, 15 to 20 minutes more.

Transfer the loaf pan to a wire rack and let the mango bread cool for 15 minutes, then turn out and let cool completely before slicing.

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