Connect with us


BN Cuisine with Uzo’s Food Labs: Naughty Mango Bread



There is no doubt that it is mango season. Everywhere I turn, I see mangoes. In the markets, in supermarkets, in wheel barrows pushed around by fruit vendors – there they are waiting to be poked and prodded and then taken home to be peeled and eaten.

After receiving an obscene number of mangoes from my mother, I had done everything from peeling and eating the fruit straight from the fridge, blending as base for smoothies, putting chunks in plain yogurt, given my 14 month old son spoonfuls several times a day and I still had way too many left and we were getting sick of them. I couldn’t bear to throw them away so I decided to figure out some other way to use the fruits that would exhaust what we had left but be interesting as well. I thought to myself – banana bread is a classic, why not try making mango bread?

When I mentioned it to my husband, he screwed up his face every which way and said he wasn’t going to be a part of that nastiness. However, the idea had taken root. Mangoes are considered a tropical exotic fruit so I could add some warmth with some spices and alcohol and it could just work. I am so happy to say that after a few tweaks, the naughty mango bread is a huge hit with my husband, friends and family with folks even offering to pay for loaves when no freebies are forthcoming. And the best part about it, no mixers needed. Just bowls and a wooden spoon..

To make a 9 inch loaf, you will need:
1 cup of dried mixed fruit (cover the fruit with some brandy, rum or cognac for at least an hour. This is the naughty part of the bread)
2 ½ cups of all purpose flour
1 cup granulated sugar
½ cup dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons ground ginger
1 ¼ teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¾ cup of vegetable or canola oil
2 cups diced mango (2 medium sized mangoes or 1 very large mango should give you what you need)


How To
Preheat the oven to 350 degrees F or gas mark 4. Then, spray a 9 inch loaf pan or any baking tin of your choice with baking non stick spray or butter the tin thoroughly, dust with flour and tap out the excess.

In a bowl, sieve and whisk together the flours, sugars, baking soda, baking powder, spices and salt. In another bowl, whisk the eggs and oil together and pour over the dry ingredients. Mix the batter well using a wooden spoon or a spatula. The batter will be very thick so don’t panic.

Drain the mixed fruit and add to batter along with the diced mangoes and stir well to be sure everything is properly incorporated. Scrape the batter into the pan and use wooden spoon or spatula to smoothen the top.

Bake for 45 minutes or until golden brown and a toothpick or thin knife inserted comes out clean. Let the bread cool for about 10 minutes before removing from the pan and let cool thoroughly before slicing.

This naughty mango bread is fantastic warm or cold, with coffee or tea or even with a light smear of butter if you are feeling generous about your calories.

Uzo Orimalade is the head baker at Cupcake Couture – a boutique bakery and creative director of Uzo’s Food Labs – a culinary studio. She also hosts Friday Food on The Spot on EbonyLifeTV. When she isn’t in her food lab, her head is almost always buried in a book. Visit her blog – Uzo’s Food Labs.

Uzo Orimalade is the head baker at Cupcake Couture – a boutique bakery and creative director of Uzo’s Food Labs – a culinary studio. She also hosts Friday Food on The Spot on EbonyLifeTV. When she isn’t in her food lab, her head is almost always buried in a book. Visit her blog:


  1. sum1special

    May 16, 2014 at 1:39 pm

    Looks yummy, would love to have a taste of that. Mango is one of my favourite fruits.

  2. @edDREAMZ

    May 16, 2014 at 1:52 pm

    Foooooodddddd… Oh God i love yu like crazy….

  3. Mina

    May 16, 2014 at 2:55 pm

    Wow! Looks so yum and very timely. Will give it a try. Nice to see innovative creations from our chefs. Nice work, Uzo…

  4. Deedar

    May 16, 2014 at 2:56 pm

    Beautiful!! Nice work Uzo!

  5. Ogo

    May 16, 2014 at 3:00 pm

    Looks delicious. Love your creativity Uzo… keep up the wonderful work.

  6. Seun Tall

    May 16, 2014 at 3:00 pm

    ohhhh this sounds yummy, im going to try it out… Banana bread is a staple at ours especially with the lil man, lets hope this is a hit too sans the alcohol and sugar of course. well done Uzo!!

    wait… why didnt i get any free loaves????

  7. pynk

    May 16, 2014 at 3:47 pm

    Please figure out a way to retail it. Lol. It looks yummy.

    • Uzo's Food Labs

      May 16, 2014 at 10:18 pm

      LOL. If you live in Lagos, I might be tempted to hook you up with a freebie loaf the next time a batch is made?

  8. Maxine

    May 16, 2014 at 3:50 pm

    Uzo hits it out the park every time with her wizardry in the kitchen. This looks absolutely scrumptious!!

  9. TA

    May 16, 2014 at 5:26 pm

    Chai! Am practically drooling here o…lawd help me. I hate bread but this looks and sounds good

  10. AW

    May 16, 2014 at 6:08 pm

    Looks the delicious! Unfortunately, the way my DNA is set up, I can’t stand cooked fruit.

  11. Bibi

    May 16, 2014 at 9:04 pm

    Looks Yummy Uzo! I just know I am getting some of this. My order coming right up.

  12. Grace

    May 19, 2014 at 1:08 pm

    Yummy#foodporn 😉

  13. Tosin

    May 21, 2014 at 3:55 pm

    I love mangoes and I like trying fancy bread. Send me a slice, 🙂

  14. Abi

    July 3, 2014 at 12:35 pm

    Uzo I seriously need to pay you a visit, so I can have a taste of this

  15. omolola olasode

    August 12, 2014 at 9:05 pm

    woww i love this recipe. already tried it. pls chek out my food blog via ( and instagram page @justmadefoodblog.. thanks

  16. Zeyi

    August 19, 2014 at 9:00 pm

    It looks great. Awe inspiring

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tangerine Africa

Star Features