Sweet Mango Cornbread

Mango cornbread, vegan and gluten-free

My Mango Cornbread was a happy accident. I set out Monday to make my Luscious, Delicious Mango Bread which never fails to win over friends and family — even Opie loves it– but then I picked an unlabeled (by me) jar of what I thought was whole wheat pastry flour and happily mixed it up with baking powder and salt.

Turns out it was white, stone ground cornmeal, the kind I usually keep on hand to make Southern Cornbread.

Not one to be discouraged and certainly not willing to start from scratch, I went ahead with the recipe anyway, but I did make some changes. I added some coconut milk for extra moisture and baked it in a square cake pan. The resulting cornbread was sumptuous and delicious, and I couldn’t wait to share it with you.

I’ll keep the natter short, since it is a weekday and who has the time to listen to me prattle?

Enjoy, all!

Gluten-free mango cornbread

Mango Cornbread


Mix together:

2 cups white, stone ground cornmeal

1 1/2 tsp baking powder

2 level tsp powdered cardamom seeds

1/4 tsp salt

In a bowl, beat together until well mixed:

4 tbsp canola or other flavorless vegetable oil

3/4 cup sugar

Add 2 tbsp flax seed powder and beat in.


1 1/2 cups mango pulp + 1/2 cup thick coconut milk

Beat until well mixed.

Add the flour mixture and mix well.

Pour the batter into a greased square or round cake pan and bake in a 350-degree oven around 35 minutes or until a toothpick inserted in the center comes out clean, or with a few crumbs stuck to it. Please note that because no two ovens are the same, even at the same temperature, the bread might take more or less time to bake in your oven. Whatever you do, don’t skip the toothpick check!

Cool on a rack before unmolding and cutting into cubes.


This accidental cornbread goes to Champa of the Versatile Vegetarian Kitchen for her weekly bakeoff.

Mango Cornbread

It’s Desi’s birthday today– a very happy birthday to my very special man who also is the eye behind the pictures at Holy Cow! and my muse in the kitchen.

And a treat for you– my adorable Lucy who at 9 seems to have rediscovered puppyhood. Not that she ever outgrew it!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    Sounds heavenly. What about adding some fresh or frozen corn too? Sweet Tomatoes cornbread is my fave and they have whole kernel corn in it. Just a thought.

    So glad Lucy is doing so well following her surgery. We worry ourselves sick when they are facing major surgery and then they come through like champs. My, at the time, 13 year old dog had a surgery I felt he wouldn’t recover from and it actually gave him a second puppyhood. Who knew?

  2. says

    Nithya, Divya, Haymarket, T, Priya: Thanks!

    Connie, great idea. Corn kernels would be great in this. And yes, those doggies and their resilience is really remarkable, isn’t it? Your pups sound adorable.

    Manasi, thanks, and thanks from Desi too. Lucy sends a hug right back at you. :)

    Poornima, thanks!

  3. says

    Wow, a mango cornbread. I never knew such a thing was possible. It sounds like a delicious idea. I’m starting a new linky on my blog this Saturday called “Sweets for a Saturday.” I’d like to invite you to stop by if you have a chance and link this up.

  4. says

    This bread looks awesome. Great picture. Thanks for the entry. I will include it in next week’s bake-off since today’s is already published. Thanks for sending it. I just made a yeast corn bread and it is cooling right now.

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