Hawaiian Coconut-Mango Bread Recipe

Hawaiian Coconut-Mango Bread is a soft, moist, and flavorful tropical bread made with sweet mango, shredded coconut, and a hint of vanilla. The combination of juicy mango and coconut creates a delicious island-inspired treat that is perfect for breakfast, afternoon tea, or dessert. This easy homemade recipe uses simple ingredients and fills your kitchen with a wonderful tropical aroma.

Why You’ll Love This Hawaiian Coconut-Mango Bread Recipe

• Combines sweet mango with delicious coconut flavor.
• Creates a soft and moist texture in every slice.
• Uses simple ingredients that are easy to find.
• Perfect for breakfast, snacks, or dessert.
• Can be customized with macadamia nuts or lime zest.
• Makes a delicious homemade treat for family and friends.

Ingredients for Hawaiian Coconut-Mango Bread Recipe

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup ripe mango, peeled and diced
• ¾ cup shredded coconut
• ¼ cup coconut milk
• ½ teaspoon ground cinnamon (optional)
• ½ cup chopped macadamia nuts (optional)

Optional Toppings

• 2 tablespoons shredded coconut
• A few small pieces of fresh mango
• Chopped macadamia nuts
• A light dusting of powdered sugar

How to Make Hawaiian Coconut-Mango Bread Recipe

To make Hawaiian Coconut-Mango Bread, mix the dry ingredients in one bowl and whisk the eggs, sugar, oil, vanilla, and coconut milk in another. Combine the mixtures gently, then fold in the diced mango, shredded coconut, and optional nuts. Pour the batter into a prepared loaf pan, add your favorite toppings, and bake until golden and fully cooked.

Instructions to Make Hawaiian Coconut-Mango Bread Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon if using. Mix well.
3. In a separate bowl, whisk together the sugar, eggs, vegetable oil or melted coconut oil, vanilla extract, and coconut milk until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, taking care not to overmix the batter.
5. Add the diced mango and shredded coconut. Fold them into the batter with a spatula until evenly distributed.
6. Add the chopped macadamia nuts if desired and gently mix them into the batter.
7. Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle extra shredded coconut or chopped nuts over the top if desired.
8. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. If the top becomes too brown before the center is cooked, cover the loaf loosely with aluminum foil and continue baking.
10. Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
11. Transfer the loaf to a wire rack and allow it to cool completely before slicing.
12. Serve the bread plain or with a little butter for a delicious tropical breakfast or snack.

Tips for the Best Hawaiian Coconut-Mango Bread Recipe

• Use ripe but firm mangoes for the best sweetness and texture.
• Pat very juicy mango pieces dry with a paper towel to remove excess moisture.
• Cut the mango into small, even pieces so every slice has a balanced amount of fruit.
• Use unsweetened shredded coconut if you prefer a less sweet bread.
• Choose coconut oil for a stronger coconut flavor or vegetable oil for a more neutral taste.
• Avoid overmixing the batter because it can make the bread dense.
• Let the bread cool completely before slicing to help it hold its shape.
• Add chopped macadamia nuts for extra crunch and a Hawaiian-inspired flavor.

Storage Instructions for Hawaiian Coconut-Mango Bread Recipe

Allow the bread to cool completely before storing it. Place it in an airtight container and refrigerate for up to 4 days because the fresh mango adds moisture.

To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months for the best quality. Thaw the bread in the refrigerator or at room temperature before serving.

FAQs About Hawaiian Coconut-Mango Bread Recipe