Every mouthful of this vegan mango bread is bursting with sunny flavor and the heady scent of cardamom. Use fresh mangoes in season or use canned mango puree to make this dessert bread any time of year.
At just 186 calories a slice this is quite a guilt-free treat, and you can make it even healthier with my tips below!
![Vegan mango bread in glass loaf pan.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-6-1-720x920.jpg)
I love mangoes and all things mango: exhibit A, the armloads of mango recipes I've shared with you on this blog, including mango cupcakes, mango cake, vegan mango cheesecake, mango lassi and mango curry.
This vegan mango bread recipe is also a product of that obsessive love for mangoes I share with so many Indians, and Indian-born people around the world.
If you don't get it, you haven't tasted an Indian mango: radiantly golden and deliciously juicy. It drips down your elbows as you bite into it and its vivid flavor, literally, makes the world a sunnier place.
Over the years this vegan Mango Bread, which captures all of that sunny deliciousness, has won many fans, including so many readers of this blog who have made it. Desi can't get enough of it, and visiting friends and relatives often request it. If you have made it before, you need to make it again. And if you haven't, you're in for a treat!
Table of Contents
A one-bowl dessert bread
- Scented with cardamom. When I created this vegan mango bread recipe many years ago I chose just one spice to maximize the flavor of the mangoes: cardamom. The delicate, sweet aroma of this pod is wonderful in Indian desserts like gulab jamun and kaju katli and in Indian-inspired desserts like this turmeric cake. It shines, unabashed, in this mango bread.
- Soft, spongy texture. This bread has a cake-like texture that melts in the mouth!
- Easy recipe. The one-bowl recipe is simple and straightforward and you can get the batter together in under 10 minutes.
- Great for gatherings and potlucks. I often take this mango bread to potlucks or make it for dinner guests. It takes so little time to put together and it's so delicious, it always gets the most compliments.
- Soy-free, nut-free recipe. You can make this recipe vegan by subbing all-purpose gluten-free flour for the all-purpose flour.
![Photo of sliced vegan mango bread.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-3-1.jpg)
Ingredients
- Flour. All-purpose flour will give you the best mango flavor. But if you want to make the bread healthier you can use whole wheat pastry flour or substitute half the white flour with whole wheat flour.
- Leavening agents: Baking powder and baking soda. Using these will give the bread a nice rise and also make it soft and spongy, with a cake-like crumb.
- Ground cardamom. This is the powdered seed of the small green cardamom pod. You can buy ground cardamom in stores but I strongly recommend buying the pods and making your own powder in a mortar and pestle for the best flavor.
- Oil. The best oil to use for this recipe is an unflavored oil like avocado oil, sunflower oil or grapeseed oil. Coconut oil would be okay if you use a refined oil. Otherwise the coconut flavor can overwhelm the mango.
- Sugar. Use any granulated sugar of your choice. I used turbinado sugar.
- Cornstarch. This helps bind the ingredients and also makes the bread lighter. You can use flax meal for a healthier option. Add two tablespoons of flax meal to the batter instead of a tablespoon of cornstarch.
- Mango puree (canned or from fresh mangoes). You can use any mango or mango puree of your choice, but the better the flavor of the mango, the better the mango bread will taste. My recommendation for the best flavor, if you live outside India and don't have access to Indian mangoes, is the canned alphonso mango puree that you can buy at any Indian store (I've added an affiliate link in the recipe box). Champagne mangoes will work at a pinch. Pass them through a sieve after blending for a fine-textured puree.
Variations
- Stir a cup of blanched, sliced almonds into the batter or sprinkle a few sliced almonds on top of the batter before baking.
- Add a teaspoon of pure vanilla extract to the batter for an even sweeter, richer flavor.
How to make vegan mango bread
![Flour, baking soda, baking powder and cardamom in bowl.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-flour.jpg)
- Place the flour in a large bowl with baking powder, baking soda, cornstarch and salt. Whisk to mix well.
![Sugar and cardamom added to flour in glass bowl.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-dry-ingredients.jpg)
- Add in the sugar and ground cardamom and whisk again.
![Mango puree and oil added to bowl.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-wet-ingredients.jpg)
- Add to the bowl the wet ingredients for the mango bread: oil and mango puree.
![Vegan mango bread batter mixed with spatula in bowl.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-batter.jpg)
- Use a spatula to mix the ingredients until there is no dry flour remaining in the bowl.
![Mango bread batter in glass loaf pan before baking.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-batter-loaf-pan.jpg)
- Scrape the batter into an oiled loaf pan. Smooth the top with a spatula. Bake in a 350-degree Fahrenheit/180-degree Celsius oven for 55 minutes or until a toothpick in the center comes out clean.
Storage
- Refrigerate: Refrigerate the mango bread within 24 hours after baking. The bread will keep in the fridge for up to a week.
- Freeze: The mango bread, sliced or whole, can be frozen in a freezer-safe bag or container for up to four months. Thaw thoroughly before eating.
Taste tips
- Tweak the quantity of cardamom to your liking. If you find 2 teaspoons too overwhelming, cut it down to 1 teaspoon. Or increase the amount of cardamom for even more aromatic flavor.
- Warm a slice of mango bread in the microwave for 10-12 seconds before serving for the best flavor and texture.
More dessert bread recipes
![Baked vegan mango bread in glass loaf pan.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-5-1.jpg)
![Photo of sliced vegan mango bread.](https://holycowvegan.net/wp-content/uploads/2020/06/vegan-mango-bread-11-1-360x360.jpg)
Vegan Mango Bread
Equipment
- 9 X 5 inch loaf pan
Ingredients
- 2 cups flour (I used unbleached all-purpose flour. See notes on ingredients above for substitutions).
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon corn starch
- ¾ cup sugar
- 2 teaspoon ground cardamom
- ¼ cup avocado oil or any neutral oil
- 2 cups mango puree (canned or from fresh mangoes)
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Oil or spray the bottom and sides of a standard (approx 9 by 5 inch) loaf pan.
- Place flour in a large bowl with baking powder, baking soda, cornstarch and salt. Whisk to mix well. Add sugar and ground cardamom and whisk again.
- Add to the bowl the wet ingredients for the mango bread: oil and mango puree. Use a spatula to mix the ingredients until there is no dry flour remaining in the bowl.
- Scrape the batter into the prepared loaf pan. Smooth the top with a spatula. Bake the mango bread in the preheated oven for 55 minutes or until a toothpick in the center comes out clean.
- Cool on a rack for 30 minutes, then unmold and let the bread continue to cool on the rack. The bread should slide out easily but if necessary run a knife along the edges to make unmolding easier. Slice the mango bread at room temperature.
Marcia
Looks delicious! How much more sugar would you use if the mango puree is unsweetened? Thanks!
Vaishali
I'd taste the dough and add more as needed. Fresh mangoes can vary drastically in sweetness.
Peter
The list of ingredients does not include oil. How much and what kind?
Vaishali
1/4th of a cup. Sorry, must've dropped it when updating the recipe. It's in now!
Zarana
My friend served me this bread tonight. I asked for the recipe before I finished half my slice. Wow!
Gretchen
This bread is AMAZING. I used 1/3 chickpea flour just because, and sprinkled a generous amount of brown sugar on top. Anyway it's ridiculous good. TRY IT!
Dave
Hi Vaishali,
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.
Regards,
Dave
Vaishali
Dave, so happy you loved it. Thanks for letting me know.
Basil Wagstaff
Is possible that you could make a gluten free version of this cake!!
Paddy
Hello Vaishali
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.
Pawan Ranta
The best summer recipe to say the least..Thanks.
Radovan
Hi Vaishali,
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.
Thanks!
Anonymous
Would 350 degrees be too high?
Anonymous
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!
Anonymous
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!
Lyn
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!
Vaishali
Hi Lyn, the mango puree serves as a binder itself, so you should be okay without the flax.
Madeleine
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.
Vaishali Honawar
Hi Madeleine, so glad you tried the mango bread-- one of my old favorites! Thanks for letting me know. 🙂
Madeleine
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.
Simi George
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!
Vaishali Honawar
Simi, so glad you liked it. Thanks for letting me know!
Deepali
Hi Vaishali,
Greetings from India! Been waiting all of last year to make this bread with fresh Mango Puree and Intend to do so this year. Just some questions to help ease my way forward... really grateful if you can answer them.. a) Can one use regular Whole Wheat Atta, instead of whole wheat pastry flour..? cant get it in India you see! 🙂
b) Also, how does one use Flax meal..? do you need to dissolve it in water or just use it along with the dry ingredients..? can one also use a few Mango chunks in the recipe ( sorry.. just wondering if you may have tried variations and have something more to report... many thanks in advance for your help
Vaishali
Hi Deepali, you can use regular whole-wheat atta, but I'd recommend using 1 cup of refined allpurpose flour and 1 cup of whole-wheat atta for the best results. A bread that uses whole-wheat flour only would be rather dense.
The flaxmeal has to beaten into the ingredients dry, exactly as the recipe says. No need to mix it with water first. And yes, you could add some mango chunks-- they'd be really nice in there!
Vegan Magic
I absolutely loved this recipe. I cannot imagine this bread without whole wheat flour, it gives it such a great texture and adds a bit of nutty flavour to it. Thank you so much for sharing it Vaishali:)