Every bite of this vegan Mango Bread, which really is more cake than bread, bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe. (Updated from a Sept. 2008 blog post)
Around now is the time when mangoes of every shape and size flood Indian markets, coloring them in brilliant shades of yellow, orange and red.
To most Indians (and Indian-born, like me) there is no fruit in the world that can compare, even distantly, with the luscious mango. And to understand that passion you'd really have to taste an Indian mango.
I am not talking about the sorry, hard, pale-yellow-green approximation available in supermarkets here in the United States. The fruit I am talking about is radiantly golden and deliciously juicy. It drips down your elbows as you bite into it and its vivid flavor, literally, makes you a different person.
It also makes the country's oppressive summers just a little more bearable.
This vegan Mango Bread was born years ago of my longing for the Indian mango, and over the years it's won many more fans, including readers of Holy Cow! and many in my own family. Desi and Jay, of course, can't get enough of it, but visiting relatives too fall hard and never quite recover.
You will need pureed mango for this recipe. For best results, use a bright, orange-fleshed, sweet mango like alphonso or champagne. It should be ripe. Because I don't always get what I need here in the markets, I usually use canned alphonso mango puree from India. I'll add an affiliate link in the recipe box, but you'll probably get it far cheaper at an Indian grocery store. If using fresh fruit, make a very smooth puree in the blender.
I like using whole wheat pastry flour in this recipe because it makes the bread healthier and it's still delicious while being almost healthy. You can go with all purpose flour, or a mix of all purpose and regular wheat flour.
You have a choice in how much sugar you want to add. I use ¾ths cup, which makes this cake/bread sweet enough and delicious, but if you have a sweeter tooth, or if your mangoes just aren't sweet enough, you could go with as much as 1 cup.
Cardamom is a must in this recipe--its fragrance makes this mango bread even more intoxicating and addictive than it already is. I also stir in a dash of vanilla extract, but that's optional.
The blanched, sliced almonds on top of the bread are optional. I don't always add them. Over the years, readers who've made this recipe have written to tell me they've added chocolate chips
Whole wheat pastry flour (or all purpose flour, or a mix of apf and whole wheat flour)
Green cardamom (powdered)
Pure vanilla extract (optional)
Mango puree (canned or from fresh mangoes)
Almonds (Slivered or sliced, optional)
Vegan Mango Bread Recipe
Vegan | Whole Wheat | Soy-free | Nut-free
Vegan Mango Bread
- 2 cups whole wheat pastry flour (or all purpose flour, or a mix of apf and whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon green cardamom pods (powdered)
- ¼ teaspoon salt
- 4 tablespoon vegetable oil
- ¾ cup sugar
- 2 tablespoon flaxmeal
- 1 teaspoon pure vanilla extract (optional)
- 2 cups mango puree (canned or from fresh mangoes)
- ¼ cup almonds (Slivered or sliced and blanched, optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Oil or spray the bottom and sides of a standard (approx 9 by 5 inch) loaf pan.
- Whisk together the flour, baking powder, baking soda, cardamom and salt in a large bowl.
- Add the oil, sugar, flaxmeal, vanilla, if using, and mango puree to the bowl.
- Mix well with a spatula until there are no dry streaks of batter remaining. Don't overmix.
- Pour the batter into the loaf pan. Strew the top with almonds, if using. Bake 50-55 minutes minutes or until a toothpick inserted in the center of the loaf comes out clean, or with a few crumbs stuck to it.
- Cool on a rack, then unmold and slice.
I used whole wheat flour, forgot salt, used pineapple essence as that was available but overall the bread turned out very good. Thanks for the recipe, it was very simple and easy to follow.
Dave, so happy you loved it. Thanks for letting me know.
I recently came across your site while searching for vegan recipes. I just want to say Thank you for the amazingly well written recipes that you publish. I have made several of your recipes and all were fantastic! I made this mango bread last week, it was spectacular... my family is always enquiring about when next I’ll be making one of your recipes. Thanks again for helping me transition to a vegan lifestyle.
The best summer recipe to say the least..Thanks.
I was very happy to see this vegan version of mango bread! I saw a non-vegan version Indian version (milk & butter) and was going to try and adapt it.
Would 350 degrees be too high?
This recipe looks amazing .will try and let you know how it turns out .I am from NewZealand so will use canned mango puree .thankyou .look forward to trying all your other fabulous recipes .Kamla Masalawalla N.Z
kk (Kay Kane)
After reading many comments here I made this recipe and am enjoying the result. One question I have: I used the toothpick test but also put a clean metal skewer down to the bottom of the pan, in the center. The skewer was not clean as the bottom of the cake was not done yet. I had to cook this cake longer as my oven temp is likely off BUT my question for you is how can the toothpick test be effective for the entire cake? (Due to its reduced length). Thank you!
Just made your recipe in cupcake form using 1/2 white pastry flour, 1/4 whole wheat flour and 1/4 almond meal. Turned out amazing my in-laws loved it!
Hi there. Thanks so much for sharing your awesome vegan recipes! This mango bread looks positively delectable, and I'd love to be able to try it, but I cannot have flax. Can the flaxmeal just be omitted or do you have any advice regarding what I could use instead? (Applesauce? Mashed banana? Soymilk?) (Sadly, I also cannot have chia seeds.) I'd be eternally grateful if you could let me know what the best substitute would be or if it's alright to just leave out the flax. Infinite thanks in advance!
Hi Lyn, the mango puree serves as a binder itself, so you should be okay without the flax.
I live on the Big Island of HI and found your site while desperately looking for recipes for mango bread. I see we have something in common: I love cardamom and mangos. I was so excited. Thanks to a friends' generosity, I was able to pick mangos off her tree, promising I would bring her yummy mango treats, as she doesn't bake anymore. So, I baked this bread tonight and it smells awesome straight out of the oven. For a vegan recipe, I was surprised at how well it rose. Made a double batch. One for me and one for my friend with the mango tree. Actually, I made my husband help me lick the bowl clean and it was so good even unbaked! It tastes awesome. I couldn't wait until it cooled completely! I used the chopped almonds and they add a nice texture to a very soft bread. THANK YOU SO MUCH. I will try the biscotti next.
Hi Madeleine, so glad you tried the mango bread-- one of my old favorites! Thanks for letting me know. 🙂
I did try the biscotti last summer and it was positively a success! It is now almost Mango season here again and I will be baking both the Mango bread and the biscotti again. This time I'll share the biscotti with my family in Nebraska when I visit them. Do you think the biscotti will keep for at least 2 days while I travel? Do they freeze well? I have been cooking mostly vegan this year, so, I really enjoy your recipes. Keep up the good work! Aloha.
Thanks for this terrific recipe Vaishali! The bread was delicious. I had no flaxmeal at home, and used 2 well beaten eggs instead. This is a real keeper of a recipe. I can't thank you enough for coming up with it!
Simi, so glad you liked it. Thanks for letting me know!