Mango Waffles, Gluten-Free

Mango Waffles

Here’s a decadent weekend-morning recipe that will not hug your waistline for eternity: gluten-free Mango Waffles.

When I make gluten-free baked goods, I stay away from those readymade flour mixes that tend to make the end product gummy. Mixes, in my opinion, also have a rather strong flavor that doesn’t always work with baked goods and they tend to be, like many gluten-free foods, pretty starchy.

For my healthy vegan gluten-free waffles, I use four kinds of flour: sorghum, millet, brown rice, and cornmeal. You can use all four or even a couple, although if you did that go with the sorghum and millet rather than the brown rice and cornmeal.

Mango Waffles

These waffles, as you surely gathered from the title, also contain the goodness of mangoes: the delicious fruit that makes summers sunnier. If you’ve read this blog before, you know I love those mangoes and have tried them in just about everything: Mango Cupcakes, Mango Bread, Mango Pie, Mango Muffins, Mango Biscotti, Mango Cornbread, Mango Halwa, Mango Cheesecake…you name it, I’ve made it and always with delicious results because that’s just how it is with mango: you can’t go wrong.

For this recipe I used canned mango puree that I buy at the Indian store. You can puree fresh mangoes, if you’d rather; I just love the taste of the Indian Alphonso mango which, in my opinion, is the best mango ever. I can only find the canned version here in the United States, but I’m not complaining—it works!

Here’s the recipe. Enjoy, all!

Mango Waffles


Mango Waffles, Gluten-Free
Recipe type: Breakfast
Serves: 6-8
  • ½ cup millet flour
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ¼ cup stone-ground cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 cup mango puree
  • ¾ cup nondairy milk, such as almond or soy
  • ¼ cup water
  • 2 tbsp flaxmeal
  • 1 tsp pure vanilla extract
  1. Whisk together all the flours, baking soda, baking powder, and salt in a large bowl.
  2. In another bowl, mix the flax and water and beat until well-mixed. Then add the mango puree, nondairy milk, and vanilla extract. Whisk together.
  3. Add the wet ingredients to the dry and mix until everything’s well incorporated.
  4. Heat a waffle iron and spray lightly with oil. Follow manufacturer’s directions to bake the waffles. I have a Belgian waffle iron and this recipe made six rather hefty waffles.
  5. Serve hot with some fresh diced mango, vegan whipped cream, and maple syrup. Or eat by itself. It’s great either way.
 (C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    Oh my, mango elevates the waffle to a new height!
    Can eat this as is ( with the mango chunks, please)
    Where do you buy millet flour from?

  2. says

    Manasi, I buy it from Whole Foods (Arrowhead Mills) and sometimes the Indian store (bajra flour). You could use whole-wheat too, if you’re not fussy about the gluten. Oat, barley, soy, and singoda flour would work too.

  3. says

    What a great coincidence! I also just made gluten-free waffles for my blog.
    I always see the canned mango puree at the Indian store and never know what to do with it. Now I have a lot o great inspiration.

  4. says

    The waffles look fantastic! the problem with some of the mixes apart from all the gum and starch, is the chickpea flour in them. I got a bag once , made cookies and threw them all out:)

      • Clarice says

        Thanks. I want to use regular all-purpose flour for this recipe. Which of the flours should I omit in this recipe? Is the flax meal related to gluten-free purpose?

        • says

          You can replace all of the gluten-free flours with all purpose– use the same amounts. I would recommend keeping the cornmeal because it adds great texture. And the flaxmeal helps the waffles bind, although in this case the mango puree would also act as a binder, so you can leave it out. Add a little moisture– like almond milk or soy milk or water– if the batter is too dry.

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