What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla and mashed mango.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded coconut and chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Use very ripe mangoes for the best sweetness and moisture. Do not overmix once the flour is added.