DistributorsDesserts · CRESPO KITCHEN
Mango walnut loaf
A mango loaf with both puree and fruit pieces, walnuts and a little lime.
60 min approx.10 servingsFresh mango
© 2026 National Mango BoardIngredients
- ¼ cup butter
- ¾ cup sugar
- 1 cup mango puree and ½ cup diced mango, from about 2 medium very ripe mangos
- 1 lightly beaten egg
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup chopped walnuts
- Nonstick spray for the loaf pan
Method
- Cream the butter and sugar together. Mix in the mango puree, egg, vanilla and lime juice.
- Combine the flour, baking powder, baking soda and cinnamon. Stir in the wet mixture only until the flour is moistened.
- Fold in the walnuts and diced mango. Transfer to a greased 9×5×3-inch loaf pan.
- Bake at 350°F for about 40 minutes, or until a toothpick comes out clean.
- Rest in the pan for 10 minutes, then unmold and cool on a rack for 1 hour before serving.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Allen Susser