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Salt & Wind Travel

Coconut Brown Butter Mango Bread

Do you have a travel tradition? Something small you do on every trip? Neither do I, but as of this very moment, I want to change that. I’m starting by sharing some travel inspirations with my fellow travelers, including this Coconut Brown Butter Mango Bread recipe.

This recipe is how I plan to pay it forward, leaving a little inspiration for others—whether it’s a recipe, a note, or a book to discover. And now, I’m sharing it with you to taste Hawaii on your next adventure.

Whole Mango Bread on cutting board

Why You’ll Like This Recipe

This mango bread is the perfect blend of tropical flavors and cozy richness. Here’s why you’ll love it:

  • Hawaii-Inspired: A little taste of the islands in every bite.
  • Easy to Make: With just a few steps, you’ll have fresh, homemade bread that feels extra special.
  • Elevated with Coconut & Brown Butter: These flavors add complexity to the classic mango bread.
  • Make-Ahead Friendly: This bread keeps well so that you can enjoy it for days after baking.
  • Perfect for Gifting: This mango bread makes the perfect gift for a friend or a fellow traveler.
Unbaked Mango Bread
Ingredients To Make This Recipe

To make this Coconut Brown Butter Mango Bread, you’ll need the following key ingredients:

  • Unsalted Butter: Browned butter is the base of the recipe, and it adds a rich, nutty flavor that elevates the overall taste of the bread.
  • Light Brown Sugar: Provides a deep sweetness with molasses notes, adding warmth to the bread’s flavor profile.
  • Fresh Mango: The star ingredient, mango, adds natural sweetness, moisture, and a tropical twist to the bread.
  • Kosher Salt: Balances the sweetness and enhances the other flavors, preventing the bread from tasting flat.
  • Dark Rum: Adds complexity and depth with a slight warmth; it complements the tropical flavors of mango and coconut.
  • Cake Flour: This flour gives the bread a light and tender crumb, perfect for a soft, moist loaf.
  • Ground Cinnamon: Adds a hint of spice and warmth, pairing beautifully with the mango and brown sugar.
  • Baking Soda: The leavening agent that helps the bread rise and become fluffy.
  • Granulated Sugar: Balances the flavor, adding sweetness and a slight caramelization during baking.
  • Vanilla Bean Paste or Extract: Brings a fragrant, floral flavor that enhances the sweetness.
  • Eggs: Bind the ingredients together while adding richness and structure to the bread.
  • Raw Coconut Flakes: These add a subtle crunch and a touch of coconut flavor, complementing the tropical theme of the recipe.
Brown Butter in pan

How To Make This Recipe

  1. Make the Brown Butter:
    Preheat your oven to 350°F. Melt 1 cup butter in a frying pan over medium heat until it turns brown and smells nutty (about 8 minutes). Pour into a heatproof bowl and set aside.

  2. Prepare the Mango:
    In the same pan, melt the remaining tablespoon of butter. Add 2 tablespoons brown sugar, diced mango, and a pinch of salt. Cook until bubbly, then stir in rum and cook off the alcohol. Set aside.

  3. Mix the Batter:
    Sift together cake flour, cinnamon, baking soda, and the remaining salt. In another bowl, combine brown butter, the remaining sugars, vanilla, eggs, and 1 cup coconut. Add the mango mixture and stir until combined.

  4. Bake the Mango Bread:
    Divide the batter between 3 greased 6-inch loaf pans. Top each loaf with mango slices and a pinch of coconut. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool for 10 minutes before serving.

Variations On This Recipe

This mango bread can easily be customized depending on what you have on hand:

  • Swap the Flour: If you’re out of cake flour, use all-purpose flour for a denser loaf.
  • Add Nuts: Toss in some chopped macadamia nuts or pecans for a crunchy texture.
  • Spice It Up: Add a pinch of cardamom or ginger to enhance the tropical flavors.
  • Alcohol-Free: Skip the rum if you prefer or use coconut water as a substitute.

What To Serve This With

This mango bread pairs beautifully with:

  • Coffee or Tea: A cozy morning treat or afternoon snack with your favorite hot beverage.
  • Ice Cream: Serve warm slices with a scoop of vanilla or coconut ice cream for a tropical dessert.
  • Fresh Fruit: Keep it light with a side of fresh pineapple or papaya for breakfast.
Halibut Ceviche With Mango And Avocado Recipe

More Mango Recipes

Are you in need of even more ideas on how to cook with mango? Here are a few of our favorite recipes:

Coconut Brown Butter Mango Bread Recipe

Do you have a travel tradition? Something small you do on every trip? Neither do I, but as of this very moment I want to change that. Starting with sharing some travel inspirations with my fellow travelers. So, first tip, if you want to feel in Hawaii, try this Coconut Brown Butter Mango Bread recipe.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 199 kcal

Ingredients
  

For The Mango Bread:

  • 1 cup plus 1 tablespoon LAND O LAKES® unsalted butter divided
  • 1/2 cup plus 2 tablespoons packed light brown sugar divided
  • 3 cups diced mango (from 3 to 4 large ripe mangoes)
  • 2 teaspoons plus 1 pinch kosher salt divided
  • 2 tablespoons dark rum
  • 1 3/4 cups cake flour or all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla bean paste or extract
  • 3 large eggs room temperature and lightly beaten
  • 1 cup raw coconut flakes divided

For The Topping:

  • 1 pinch raw coconut flakes
  • 3 slices fresh mango

Instructions
 

  • Make The Brown Butter: Heat the oven to 350°F and arrange a rack in the middle. Meanwhile, place 1 cup (2 sticks) of the unsalted butter in a medium frying pan over medium-low heat.
    Cook until melted and begins to brown and smell nutty (about 12 minutes). Immediately remove from heat, pour in a heatproof bowl, and set aside until ready to use.
  • Make The Mango Bread: Wipe out the medium pan and return it to the stove over medium heat. Add the remaining 1 tablespoon of the unsalted butter along with the 2 tablespoons of brown sugar, the diced mango, and the pinch of salt.
    Stir and cook until the mixture bubbles and the mango begins to soften. Stir in rum then cook until the alcohol smell is cooked off (about 1 minute). Remove from heat and set-aside until ready to use.
  • Sift together the remaining salt, cake flour, cinnamon, and baking soda into a large bowl. Add the brown butter, remaining brown and granulated sugars, vanilla bean paste or extract, eggs, and 1 cup of coconut.
    Stir until the mixture is thoroughly moistened. Add the mango with the sauce and stir until just combined.
  • Bake The Mango Bread: Divide the mixture among 1 (9.5-inch-by-5-inch) metal loaf pan or 3 well greased (6-inch by 2.5-inch) metal or paper loaf pans. Top each loaf with 3 slices of mango and a pinch of coconut.
    Bake until the loaves are well-risen, golden brown, and a toothpick inserted comes out with just a few crumbs, about 50 minutes to 1 hour. Set aside 10 minutes before serving.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 199kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 363mgPotassium: 108mgFiber: 1gSugar: 19gVitamin A: 787IUVitamin C: 14mgCalcium: 19mgIron: 0.3mg
Keyword Bread recipe
Tried this recipe?Mention @saltandwind or tag #swsociety!

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