Ingredients for Hawaiian Mango Bread
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- Canola Oil
- Granulated Sugar
- Fresh Mango
- 1 cup raisins
- Macadamia Nuts
- 1 cup shredded sweetened coconut
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How to Make Hawaiian Mango Bread
- Preheat oven to 350°F (175°C).
- Grease and flour two 9x5 inch loaf pans.
- In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
- In a large bowl, whisk together 2 large eggs, 1 cup vegetable oil, and 1 3/4 cups granulated sugar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups diced ripe mango, 1 cup raisins, 1 cup chopped nuts (macadamia nuts recommended!), and 1 cup shredded sweetened coconut.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent loosely with foil.
- Let cool in the pans for 10-15 minutes before inverting onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
8g
Carbs
6g