This mango bread is made with all-natural ingredients and has a delicious tropical flavor. It’s perfect for a quick breakfast or snack, and it’s also cholesterol-free and high fructose corn syrup-free. So what are you waiting for? Try this amazing mango bread recipe today!
Why this recipe works
The recipe for this bread is very simple and straightforward. I agree to be sent email.
This simple and delicious vegan mango bread is a great way to make the best of mango season! The mangoes add a delicious tropical flavor to the bread, while the flaxseed meal helps to bind the ingredients together. This quick bread is also egg-free and high fructose corn syrup-free, so it’s a healthier option for those looking for a delicious vegan bread recipe. Try this recipe today and enjoy the amazing flavor of mango bread! Serve mango bread warm or room temperature with a refreshing glass of vegan masala chai. Believe me, it is heavenly!
Ingredients note
Ripe mangoes: Use ripe fresh mangoes for this recipe. Ripe mangoes are softer and have a sweeter flavor. If your fresh mango is not ripe, you can place them in a paper bag with a banana or apple overnight to speed up the ripening process.Flaxseed meal: You can find flaxseed meal at most health food stores or online. If you can’t find a flaxseed meal, you can substitute it with ground chia seeds or ground hemp seeds.All-purpose flour: You can substitute whole wheat flour for the all-purpose flour if desired.Baking powder: Make sure your baking powder is fresh. Baking powder that’s been sitting on the shelf for a long time may not work as well and could result in dense bread.Oil: You can use any type of oil for this recipe. Avocado oil, coconut oil, and olive oil are all good options.Vanilla extract: You can substitute almond extract for the vanilla extract if desired.Grated coconuts: You can find grated coconuts at most Asian food stores or online. If you can’t find grated coconuts, you can substitute them with chopped nuts or seeds of your choice.
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with oil and dust with flour. In a large mixing bowl, mix the dry ingredients: flour, baking soda, and ¼ teaspoon salt. In a separate large bowl, whisk together the ripe mangoes, oil, flax meal egg, white sugar, brown sugar, and vanilla extract. Add the wet mixture or wet ingredients to the dry ingredients(flour mixture) and mix until everything is well combined. Next, pour the batter into a greased and floured loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool on a wire rack for a few minutes before slicing and serving. Enjoy!
Tips
Be sure to use ripe mangoes for this recipe. Ripe mangoes are softer and have a sweeter flavor.To make flax eggs, mix together ground flaxseed meal and water. Let the mixture sit for a few minutes to thicken before using.Make sure your baking powder is fresh. Baking powder that’s been sitting on the shelf for a long time may not work as well and could result in dense bread.If you can’t find grated coconut, you can substitute it with chopped nuts or seeds of your choice.Mango season is the best time and another great way to enjoy the fresh mangoes.If you don’t have the inch loaf pan use the muffin tins to make this easy mango bread.The addition of mango chunks on top is optional. I added a few mango chunks at the end.
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📖 Recipe
