Golden, juicy mango pieces baked into a soft, tangy sourdough loaf with a crisp artisan crust. This tropical twist on classic sourdough is perfect for breakfast, brunch, or a sweet afternoon snack.

Why You’ll Love This Mango Sourdough

If you’re looking for a unique sourdough recipe that stands out, this Mango Sourdough Bread is exactly what you need. Every slice is packed with sweet, juicy mango chunks wrapped inside a chewy, naturally fermented crumb with a beautifully crisp crust. The sweetness of ripe mango balances the mild sour flavor of the sourdough, creating a loaf that’s both refreshing and comforting.

Unlike overly sweet fruit breads, this recipe lets the natural flavor of fresh mango shine. It’s delicious served plain, toasted with butter, topped with cream cheese, or even transformed into French toast.

Whether you’re an experienced sourdough baker or just beginning your baking journey, this recipe is simple enough to follow while delivering bakery-quality results.

Ingredients

For the Dough

500g bread flour
350g water (room temperature)
100g active sourdough starter
10g sea salt

For the Filling

180-200g fresh ripe mango, diced
1 tablespoon flour (helps absorb moisture)

Optional Flavor Boost

1 tablespoon honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
Zest of ½ lime

Equipment

Dutch oven
Mixing bowl
Dough scraper
Banneton basket
Parchment paper
Kitchen scale

Step 1: Feed Your Starter

Feed your sourdough starter about 4-6 hours before mixing your dough. It should be bubbly, doubled in size, and pass the float test.

A healthy starter creates better oven spring and a lighter crumb.

Step 2: Mix the Dough

In a large bowl combine:

Bread flour
Water
Active starter

Mix until no dry flour remains.

Cover and let rest for 45 minutes.

This process is called autolyse, allowing the flour to fully hydrate while improving gluten development.

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands and fold the dough several times until the salt is fully incorporated.

Cover and let rest for another 30 minutes.

Step 4: Stretch and Fold

Over the next two hours perform four sets of stretch-and-folds every 30 minutes.

Each fold strengthens the gluten structure without kneading.

You’ll notice the dough becoming smoother, stronger, and easier to handle after each fold.

Step 5: Prepare the Mango

While the dough rests:

Wash and peel the mango.

Cut into small cubes.

Pat dry thoroughly with paper towels.

Toss the mango pieces with one tablespoon flour.

This helps prevent excess moisture from making the dough sticky.

Step 6: Add the Mango

After your final stretch and fold:

Flatten the dough gently.

Scatter the mango pieces evenly.

If using:

Honey
Vanilla
Cinnamon
Lime zest

Add them now.

Fold the dough over itself until the mango is evenly distributed.

Avoid overmixing or crushing the fruit.

Step 7: Bulk Fermentation

Cover the bowl.

Allow the dough to rise at room temperature for 4-6 hours depending on the temperature of your kitchen.

The dough should increase by about 50%.

You’ll also notice bubbles forming around the sides.

Step 8: Shape the Dough

Lightly flour your countertop.

Turn the dough out carefully.

Shape into a tight round loaf while keeping the mango pieces inside as much as possible.

Place seam-side up into a well-floured banneton basket.

Step 9: Cold Proof

Cover the basket.

Refrigerate overnight for 10-14 hours.

Cold proofing develops deeper sourdough flavor and makes scoring easier.

Step 10: Bake

Preheat oven to 475°F (245°C).

Place the Dutch oven inside while preheating.

Turn the dough onto parchment paper.

Score the top using a bread lame or sharp razor.

Transfer into the hot Dutch oven.

Bake:

25 minutes covered
Remove lid
Bake another 20-25 minutes

The crust should become deep golden brown with caramelized mango pieces peeking through.

Internal temperature should reach 208-210°F (98-99°C).

Step 11: Cool

Allow the loaf to cool for at least one hour before slicing.

Cutting too early may result in a gummy crumb.

Patience is worth it.

Flavor

This loaf offers:

Light sourdough tang
Sweet tropical mango flavor
Crispy artisan crust
Soft chewy interior
Beautiful golden crumb

Every bite is balanced between sweet and tangy.

Storage

Store in a bread bag or wrapped in a clean kitchen towel for up to 3 days.

Avoid refrigerating, as it can dry out the bread.

For longer storage, freeze sliced portions for up to 3 months.

Toast directly from frozen when ready to eat.

Serving Ideas

This Mango Sourdough Bread tastes amazing with:

Salted butter
Cream cheese
Honey
Coconut butter
Greek yogurt
Mascarpone
Ricotta
Mango jam

It also makes incredible French toast and grilled breakfast sandwiches.

Tips for Success

Use ripe but firm mangoes to prevent excess moisture.
Dry the mango pieces well before folding them into the dough.
Avoid overproofing, as the fruit speeds up fermentation slightly.
Use bread flour with at least 12% protein for the best structure.
Keep the dough cool if your kitchen is warm.
Bake in a preheated Dutch oven for maximum oven spring.

Frequently Asked Questions

Can I use frozen mango?

Yes. Thaw completely and pat dry before adding to the dough.

Can I use dried mango?

Absolutely. Chop it into small pieces and soak in warm water for 15 minutes before using.

Is canned mango okay?

Fresh is best, but canned mango packed in juice can work if drained and dried thoroughly.

Why did my bread become gummy?

Too much moisture from the fruit or slicing before the loaf cooled completely can cause a gummy texture.

Can I make this sweeter?

Yes. Add up to two tablespoons of honey or maple syrup during mixing.

Final Thoughts

Mango Sourdough Bread is a fun, tropical twist on traditional artisan bread. The combination of naturally fermented dough and juicy mango creates a loaf that’s both eye-catching and incredibly delicious. Its crisp crust, open crumb, and bursts of sweet fruit make it ideal for breakfast, brunch, or sharing with friends and family. Whether served warm with butter or toasted the next day, this loaf is sure to become a favorite recipe in your sourdough collection.

Mango Sourdough Bread Recipe