Mango and Coconut Loaf

Mangos in Australia are just heavenly…so I love to use them wherever I can when they are in season. With coconut being my new favourite ingredient a mango and coconut loaf is the ideal combination!


225g Plain flour

200g Well chopped mango

110g Caster sugar

85g Coconut oil melted (and cooled)

2 Large eggs beaten

30g Shredded coconut

3 tsp Baking powder

Makes a loaf to fit a 21 x 10cm loaf tin


  • Preheat oven to 180˚C
  • Grease loaf tin with coconut oil and line base with baking paper or better still use a large paper lining case
  • Sift flour and baking powder together and mix lightly
  • Mix egg, cooled coconut oil and sugar then add mango
  • Fold flour mixture into egg mixture and add shredded coconut
  • Pour mixture into baking tin
  • Bake for approx. 35-45 mins until a skewer comes out clean and the loaf is spongy to the touch. Note don’t worry if you see mango on the skewer, you want it moist.
  • Cool on a wire rack and enjoy!

Decorating options: Dust with icing sugar once cooled 

Tip: Make cupcakes if you don’t have a loaf tin but remember to reduce cooking time to approx. 12-20 minutes depending on size.

Options: Try with ripe bananas and/or spelt flour or coconut sugar

How kids can help

  • Measuring out ingredients
  • Sifting flour and baking powder
  • Mixing egg mixture
  • Folding flour mixture and egg mixture
  • Pouring mixture into baking tin



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