A delicious vegan sweet mango cornbread makes for a great, sunny snack--or breakfast. Cardamom adds a heady fragrance. A gluten-free recipe.
My Mango Cornbread was a happy accident. I set out Monday to make myMango 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 Vegan 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.
More recipes to try
Vegan Sweet Mango Cornbread
- 2 cups stone ground cornmeal
- 1 ½ teaspoon baking powder
- 2 teaspoon ground cardamom (you can use less but I love the fragrance here)
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 tablespoon flax meal
- 1 ½ cups mango puree (fresh or canned)
- ½ cup coconut milk (the thick part in a can)
- Preheat oven to 350 degrees.
- Mix in a bowl the cornmeal, baking powder, cardamom, and salt
- In a larger bowl, beat together until well mixed, the oil, sugar and flaxmeal. Beat until well mixed.
- Add to this the mango puree mixed with coconut milk.
- Add the flour mixture and mix well.
- Pour the batter into a greased square or round cake pan and bake 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.