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Mango Bread


This is a great loaf for those lingering hot summer days. It's high-rising, has a pretty golden color and moist texture, and a refreshing taste.

At a glance

one 9" x 5" loaf


Choose your measure:

Large 1 1/2-pound Loaf

  • 1 1/4 cups puréed mango (about 1 large, ripe mango, peeled and puréed in a blender or food processor)
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Apple Pie Spice (or cinnamon)
  • 1 1/2 tablespoons vital wheat gluten
  • 1 cup King Arthur 100% White Whole Wheat Flour
  • 2 cups King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons regular instant yeast


  1. Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start.
  2. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water.
  3. Allow the machine to complete its cycle.
  4. After loaf has cooled, store the bread, well wrapped, at room temperature for several days. Freeze for longer storage.