Mango Bread — Soft Sweet Quick Bread with Fresh Pulp

Mango Bread — Soft Sweet Quick Bread with Fresh Pulp

Quick recipe summary
Mix flour, sugar, eggs, oil, and mango pulp. Bake 50 min. 1 loaf, serves 10. Soft, moist, fragrant.

Why this recipe works

Mango bread fills the same role as banana bread — a soft sweet quick bread that's tea-time friendly. Pakistani Chaunsa makes the bread genuinely fragrant; cheaper mango pulps produce a bland result.

What's great about this approach

  • Family-loved recipe
  • Make-ahead — better the next day
  • Uses up over-ripe mangoes
  • Travels well — gift to neighbors

What to watch for

  • Don't overbake — center should be moist
  • Cool fully before slicing — warm bread crumbles
  • Mango pulp must be very ripe for best flavor

At a glance

Prep Cook Servings Difficulty
15 min 50 min 10 Beginner

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 cup white sugar (reduce to 3/4 if mango is very sweet)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1.5 cups ripe Chaunsa mango pulp
  • 1 tsp vanilla extract
  • 1/2 cup chopped almonds or pistachios (optional)

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa

Step-by-step instructions

  1. Preheat oven to 175°C. Grease and flour a 9x5 loaf pan.
  2. In a bowl, whisk flour, baking soda, salt, cardamom, and cinnamon.
  3. In a separate large bowl, whisk eggs and sugar until pale.
  4. Add oil, mango pulp, and vanilla. Whisk until combined.
  5. Fold the dry ingredients into the wet — just until no streaks of flour remain. Don't overmix.
  6. Fold in nuts if using.
  7. Pour into prepared loaf pan. Smooth top.
  8. Bake 50–55 minutes until a toothpick inserted in center comes out with just a few crumbs.
  9. Cool in pan 15 min, then transfer to a wire rack to cool completely.
  10. Slice and serve. Keeps 3 days at room temp, 7 days refrigerated.

Tips from our family kitchen

  • Add chocolate chips for kid-version
  • Brush warm bread with melted butter for a richer finish
  • Toast leftover slices and spread with butter — incredible

Frequently asked questions

Can I use frozen mango pulp?

Yes — thaw and drain off excess water before using.

How long does mango bread keep?

3 days room temp, 7 days refrigerated, 3 months frozen.

Can I make it gluten-free?

Yes — substitute 1:1 GF flour blend. Texture is slightly different but works.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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