Mango Biscotti

There just aren’t enough ways in the world to eat the glorious mango. So here’s one more: Mango Biscotti.

Baking with mango — and thinking up new goodies to make with mango– is one of my favorite things to do in the kitchen, as all the mango-based recipes here on Holy Cow! will attest. There are my Mango Cupcakes with Mango Buttercream Frosting. My Mango Bread which friends, relatives and coworkers can never get enough of. My Mango Cheesecake which puts dairy-based cheesecake to permanent shame, hands-down. Then there’s Mango Cornbread, Mango Halwa, Mango Muffins, Mango Lassi, Mango Cashew Cream…you get the idea of just how deep this madness runs?

But can you really blame me? Who in their right minds does not love the mango, with its rich, velvety, golden sweetness. It’s like biting into sunshine, really. And there’s no better time to call on that sunshine than when the days are beginning to shrink on you, when summer’s turning into a memory, and when the chill in the air is just the perfect excuse to get the oven going.

I have had to take some time off for medical reasons lately, which is why my posts have fallen short of chatty. In the past couple of days I’ve been able to get up and around the kitchen, but I still don’t have the energy to spend hours at the computer. For those of you who like to hear me ramble, bear with me for now. There’s a lot more to come.

For now, let’s kick back and enjoy some Mango Biscotti.

Mango Biscotti

(Broadly adapted from this recipe)

(Makes 20 biscotti)


2 cups all-purpose flour

1/2 tsp powdered green cardamom seeds (optional, but amazing)

3/4 cup cornmeal

1/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup mango puree or pulp (I used the alphonso mango pulp I buy from the Indian grocery store, Feel free to use pureed fresh mangoes)

1/4 cup canola or other flavorless vegetable oil

3/4 cup sugar

1  tsp pure vanilla extract

3/4 cup almonds, coarsely chopped

Mix together in a bowl the flour, cornmeal, salt, cardamom, baking powder and baking soda.

In a larger bowl, place the mango puree, the sugar, the vanilla extract and oil. Using a hand mixer or whisk, whisk on medium speed about 2-3 minutes to dissolve the sugar into the puree.

Now whisk in the flour in three batches, beating no more than 20 seconds after each addition. Scrape the bottom and sides of the bowl with a spatula after every addition to ensure you have everything mixed in evenly.

Add the almonds and mix in with the spatula. Set the dough aside for five minutes. It will still be very sticky.

To shape the biscotti logs, get a bowl of water handy, and line a baking sheet with parchment paper.

Divide the batter into half and place the two mounds side by side on the baking sheet. Dunk your hands in the bowl of water to get them soaking wet, then shape each mound into a log, about 9 inches long by 3 inches wide. You want the top to be flat. There should be at least two inches of space between the two logs because they will expand in the oven.

Place the biscotti logs into a 325-degree preheated oven. Bake 37 minutes until firm and lightly browned.

Remove the logs and place them on a rack to cool, about five minutes. Now remove them to a chopping board and, using a serrated knife, cut each log diagonally into 3/4-inch thick slices. Be gentle because the logs are still not fully baked and you don’t want them to crumble on you.

Place the slices, cut side down, on the baking sheeet. Return the baking sheet to the oven and bake another 25-30 minutes or until the biscotti are lightly brown.
Remove to a rack and cool thoroughly.

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

18 thoughts on “Mango Biscotti

  1. Permalink  ⋅ Reply


    October 10, 2011 at 8:06pm

    These look awesome. Hope you feel better soon.

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    October 10, 2011 at 10:18pm

    Biting into sunshine – couldn’t agree more! That biscotti looks so bright and lovely. Take care and get better soon!

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    October 11, 2011 at 4:58am

    i love how they’ve taken to the color of the mangoes even after baking! lovely!

  4. Permalink  ⋅ Reply

    Poornima Nair

    October 11, 2011 at 5:12am

    You are so right about the mango…absolutely love the fruit. The biscotti looks fabulous!!

  5. Permalink  ⋅ Reply


    October 11, 2011 at 9:11am

    Woww incredible mango biscottis,super tempting..Get well coon.

  6. Permalink  ⋅ Reply


    October 11, 2011 at 12:00pm

    Beautiful looking biscotti……Get better soon Vaishali…….All the very best.

  7. Permalink  ⋅ Reply


    October 12, 2011 at 11:08am

    They look yummy… just perfect mangolicious :-)
    I am mad about mangoes too… its a coincidence that I posted mango cheesecake today :-)

  8. Permalink  ⋅ Reply

    Irene @ H.V.R.

    October 13, 2011 at 5:29am

    One thing can describe this is perfect! The taste, the texture and the appearance all perfectly connected and demonstrated in this food. Highly recommended for parties and get togethers.

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    October 14, 2011 at 5:18am

    can’t wait to make this.thanks for such innovative recipe.

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    January 3, 2012 at 8:57pm

    I made these last week. I used whole what Chapati aata, and rava instead of maida and cornmeal. It came out very well. Thank you so much for sharing your amazing recipe.

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    February 27, 2012 at 4:49pm

    I’d love to bake these biscottis! But as I’m living in Germany, I’m not sure what’s the equivalent for cornmeal. We do have cornstarch, cornflour and semolina (which is also called Polenta here). Do you know which one of these might be the nearest to the cornmeal you used?

    Thanks a lot for hepling me showing my mates how delicious vegan stuff can be!

    warm regards,

    • Permalink  ⋅ Reply


      February 28, 2012 at 1:22am

      Hi Carina, use cornflour– it should be slightly coarse, and nowhere near as fine as cornstarch. Have fun baking!

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    March 22, 2012 at 4:43pm


    I would love to try the rava instead of cornmeal like suggested by one of your readers but would like to know… smooth/ coarse ??? and should it be roasted first ? Also, is it ok to use whole wheat pastry flour for this ?

    • Permalink  ⋅ Reply


      March 22, 2012 at 6:00pm

      You can replace the cornmeal with a slightly coarse sooji, but I wouldn’t advice replacing the all-purpose flour with whole-wheat pastry flour because it won’t bind easily and you’ll get a very crumbly biscotti.

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