Photo by Sonia Mendez Garcia

Mango Coconut Bread With Chocolate Chips and Dulce de Leche

Cuisine: Latin
Prep Time: 70 minutes
Servings: 8 servings
As if mango and coconut bread doesn't sound enticing enough, this recipe takes the sweetness levels up a notch or two with decadent dulce de leche and chocolate chips. To die for!

The most memorable desserts I remember as a child are the homemade birthday cakes my mom use to bake. Plus, I grew up with an authentic Mexican bakery just a few minutes away, so I was able to enjoy my sweet Mexico anytime I wanted. About once a month or so, I get the craving to create a sweet dessert. For some reason, the notion hits me right about the time I am enjoying my morning coffee; I guess they go hand in hand. The four main ingredients in this bread (mango, coconut, chocolate and dulce de leche) bring back the greatest childhood memories. I remember finding that jar of Mexican dulce de leche buried in the pantry, grabbing a spoon, and sneaking a spoonful to enjoy as a treat! This bread is more dense and perfect for that cup of coffee or tea. The chocolate chips were a last-minute, but very yummy, idea!


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  1. Preheat oven to 350ºF and spray a 9x5x3 pan with cooking spray; set aside.
  2. In a bowl, cream together the butter, sugar, eggs and vanilla with a hand mixer. While mixer is running, add in the orange and lemon juice, then the orange zest.
  3. Stir in the dry ingredients, fold in the coconut and mango, minus the chocolate chips. Pour into prepared pan, sprinkle chocolate chips on top to cover evenly. Bake for 55 minutes or until toothpick comes out clean. Remove from oven and let cool slightly before slicing.
  4. Warm the dulce de leche slightly in microwave oven for a few seconds, then drizzle on top of bread.
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