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Mochi Mango Bread

I first enjoyed this Mochi Mango Bread dessert during a fundraiser bake sale. The gal that donated it made two versions, kindly thinking of those that may be allergic to nuts. Both were yummy. The mochiko adds such a density to the dessert.
Prep Time20 mins
Active Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Hawaiian, Local
Keyword: Baking Soda, Salad Oil, Mochi, Mango Bread, Dessert, Yummy, Mochiko, Salt, Sugar, Walnuts
Yield: 2 Loaves.
Author: Deirdre K Todd


  • 1/2 c. mochiko (glutinous rice flour)
  • 1/2 c. Bisquick
  • 2 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 c. sugar
  • 3/4 c. salad oil
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 4 c. ripe mango, diced
  • 1/2 c. raisins
  • 1/2 c. flaked coconut, optional
  • 1/2 c. walnuts, chopped, optional


  • Preheat oven to 350 degrees; lightly grease two 8-inch loaf pans.
  • In a mixing bowl, combine dry ingredients.
  • In a separate bowl, combine oil and vanilla.
  • Add to dry ingredients.
  • Add eggs, mixing well until blended.
  • Add mango, raisins, optional coconut and nuts.
  • Let sit for 10 minutes.
  • Pour mixture into prepared pans.
  • Bake 1 hour.

How To Serve:

  • Makes 2 loaves.