Mama's Recipes

Mango Blueberry Bread

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Mango Blueberry Bread

This recipe for mango blueberry bread is simple, easy, and something different from the ordinary. It’s also easy to customize.


Leave the blueberries out or replace them with a different fruit. I estimated that I used about 1/4 cup of blueberries, but it was probably a little less. I sprinkled however many I wanted. You could, of course, use only mango. For the chopped nuts, I used pecans, almonds, and walnuts. You could leave the nuts out completely or use your favorite. You could even use a salad topping mix of sunflower seeds and dried cranberries in place of the chopped nuts. For the salad oil, I went with Pompeian Smooth Extra Virgin Olive Oil but you could use any cooking oil you have handy. I debated between olive oil and vegetable oil, but it turned out nicely.


I left the top of the bread plain, as you can see from the pictures. You could use a light glaze or serve with a little Cool Whip or whipped cream and extra fresh fruit for presentation. A sprinkle of sugar on top would give the bread a touch of added sweetness too. It’s perfectly fine without anything extra, though, if you decide to leave it just as it is.


This bread is a really delicious dessert or a morning treat with a cup of coffee. You can really taste the cinnamon and the fruit. It’s sweet but not overly so, and the crunchy edges are just perfect. We sampled it warm out of the oven and I think it is even better after it cools. The more I think about it, the more I think the next time I make this I will put the mix in cupcakes and top each one with Cool Whip.

Mango Blueberry Bread

This recipe for mango blueberry bread is simple, easy, and something different from the ordinary. It's also easy to customize.
Course: Dessert
Keyword: blueberries, homemade bread, mango


  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped nuts
  • 2 cups chopped mango
  • 1/4 cup blueberries
  • 3/4 cup salad oil
  • 3 eggs, beaten
  • 2 tsp vanilla flavoring


  • Preheat oven to 350 degrees.
  • Grease a 9 x 5 x 3 inch loaf pan.
  • Mix flour, baking soda, and cinnamon in a mixing bowl.
  • Stir in sugar, coconut, and nuts.
  • Add remaining ingredients and mix well.
  • Pour into prepared pan.
  • Bake for 1 hour and 15 minutes or until done.


I used a little less than 1/4 cup of blueberries. Sprinkle however many you wish into your mix.

Remember, calories don’t count when eating Mango Blueberry Bread!

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