This easy mango bread recipe is a quickbread with a homemade mango sauce. It's delicious even though I have reduced the sugar and made some healthy swaps to reduce the butter.
Bake on the middle rack for 50-55 minutes until the cake is golden brown.
Cool the cake on cooling rack for an hour and serve warm with any extra mango sauce on the side. Optional: Or cool completely and frost, I recommend the orange cream cheese frosting from my carrot cake recipe.
Use fresh or frozen cut up mango pieces. In either case, cook until the mango is soft enough to mash with a spoon, the fresh mango will take less time so keep an eye on it.