Mango magic: an easy-to-make mango bread with island vibes

Still life: mango-peach tarts. (Photo by LibbyVision.com, styling by Janderyn Makris/ Earth and Sugar)

That lingering mango bounty of yours is not going to transform itself into a tart, muffins or jam. Home cooks of summer, your mango season is waning. So we’re here with fresh inspiration for your mango vision board.

Local mangoes and Georgia peaches. LibbyVision.com, styling by Janderyn Makris/Earth and Sugar

It comes courtesy of local pastry chef Sarah Sipe, who recently joined fellow baker/food stylist Janderyn Makris at food photographer Libby Volgyes’ studio. Their mission: to immortalize some peak-of-season, Palm Beach County mangoes (and maybe a few Georgia peaches, for subtle contrast).

The result of their collaboration just may nudge you into the kitchen to create something lovely and mango-licious.

Mango-peach tarts. (LibbyVision.com, styling by Janderyn Makris/ Earth and Sugar)

Luckily for us, Sipe – who will serve as pastry chef at Chef Lindsay Autry’s upcoming restaurant, The Regional Kitchen & Public House – has agreed to share her recipe for mango bread (and muffins).

Mango on, people! 

Sipe’s mango bread. (Photo by LibbyVision.com, styling by Janderyn Makris/ Earth and Sugar)

Sarah Sipe’s Fabulous Mango Bread

With Oat Crumble

For Oat Crumble

½ cup granulated sugar

½ cup butter

¾ cup all purpose flour

¾ cup old fashioned rolled oats

¼ tsp kosher salt

Make oat crumble: Mix all ingredients until butter is incorporated and texture is crumbly. Set aside. 

Sipe’s mango-coconut bread. (LibbyVision.com, styling by Janderyn Makris/ Earth and Sugar)

For Bread

Butter and flour for coating loaf pans; paper liners for muffin tins

1 ½ cup all-purpose flour

¾ cup whole wheat flour

½ tsp baking soda

½ tsp kosher salt

¼ cup unsweetened coconut (optional)

1 cup granulated sugar

½ cup canola oil

2 each whole eggs

¼ cup mango puree

1 ¾ cup peeled, diced mango

1. Preheat oven to 350 F. Butter and flour loaf pans. (For muffins, line tins with paper liners.)
2. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt and coconut (if using), and set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and mango puree until combined.
4. Add flour mixture into mango puree mixture, stirring with a wooden spoon until completely incorporated.
5. Fold in the diced mango and pour batter into prepared pan. Generously sprinkle top with oat crumble. (If making muffins, fill ¾ full and sprinkle oat crumble on top.)
6. Place loaf pan or muffin pan in oven and bake for 45 to 50 minutes, or until a knife inserted into center comes out clean. (For muffins, bake 18 to 20 minutes.)

Makes 1 loaf pan or 12 medium muffins.

Mango loaf and muffins. (Photo by LibbyVision.com, styling by Janderyn Makris/ Earth and Sugar)