Mini Mango Bread

After spending the day hiking and exploring Hawai’i Volcanoes National Park, a few slices of mango bread in a day pack or back at the lodge with a cup of hot tea would have been a welcome treat! This recipe is adapted from ‘Baking’ by Dorie Greenspan, a cookbook that I would describe as a treasure trove of baking goodies. The recipe is easy to adapt, I added finely chopped crystallized ginger which I love in breads, scones, muffins or cookies. I also like the size of the mini breads, nice for sharing with tea. I loved hiking in the park and went a little crazy taking pictures of ferns in the rain forest, I could start a blog about ferns with all my photos!

Descending through rain forest on the Kilauea Iki trail into the still steaming crater, back out and around the rim of the volcano was amazing, my husband Scott took this photo looking out onto the Kilauea crater.

We also hiked out onto the lava flow which closed the Chain of Craters Road by the ocean and enjoyed incredible views of the windy coast and the cliffs.

The haze in the air is from the volcanic gas, it looks like smog and is dangerous to breathe.

I also saw a Nene bird, an endangered Hawaiian goose, and I think he saw me too!

And for those of you who don’t have Dorie Greenspan’s masterpiece, ‘Baking’, I’ll share my adapted recipe for fresh mango bread.

Ingredients and Directions for Mango Bread

3 large eggs
3/4 cup canola oil
2 & 1/2 cups all purpose flour
1 cup sugar
1 tablespoon finely chopped crystallized ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup organic light brown sugar
2 cups diced mango, I used 2 large peeled and pitted mangoes
Grated zest of 1/2 lime

Preheat the oven to 350°F

Butter and flour or spray mini bread pans, depending on the size, 6-8 little bread pans.

Whisk the eggs and oil together.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices and salt.
Pour the wet ingredients over the dry and mix together with a wooden spoon. The batter will be thick, more like dough than a batter. Not to worry, stir in the mango, crystallized ginger and zest. Divide the batter up between the mini pans and smooth out the tops with a spatula.


Bake for 35-40 minutes, depending on size of mini pans. The loaves should be browned and a thin knife inserted should come out clean. Cool on a wire rack for 5 minutes before unmolding the loaves.

Wrapped in plastic the bread should keep for about 4 days at room temperature.



Serves 12-16

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  1. Love your pictures! Am in love with ferns. And mango bread.

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