Mango Bread

Quick Info

Breakfast, Snack/Appetizer Dairy Over 30 min 1


Mango Bread


Our Cool Food Panelist Alison from Ingredients, Inc. whipped up this super light and easy recipe. Featuring yogurt and soymilk, this dairy-good snack is good for you and your taste buds! Perfect for a quick bite on the go or satisfying your sweet-tooth's calling, this bread is sure to delight!


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 cup unsweetened almond milk (I used Silk)
  • 2 large eggs
  • 1 (6 oz.) container Apricot Mango Yoplait yogurt
  • 1 1/4 cups frozen mango chunks, thawed and patted dry
  • 1 tsp. vanilla extract
  • Cooking spray


Preheat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, mango, yogurt, and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. 
Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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