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)
Baking powder
Baking soda
Green cardamom (powdered)
Salt
Vegetable oil
Sugar
Flaxmeal
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
Ingredients
- 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 avocado oil or any neutral 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)
Instructions
- 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.
G3
Hey Vaishali! Just wanted you to know I tried your mango bread recipe last night and it was wonderful!!! Thanks!
Pallavi
The mango bread was awesome.. !! I made 2.. last night.. and it was all gone in minutes.. I'll be posting it sometime today.. Thanks for sharing.. !
Pallavi
Thanks for your answers Vaishali..I have never used flax before.. 🙂 and this is probably a silly question 🙂 Is the ground flax seed powder same as the Flaxseed meal sold at grocery stores ?? I happenned to get the later one.. I am wondering if I should pick up the seeds too..
Pallavi
Hi Vaishali.. I want to try this tonight.. I dont think I have whole wheat pastry flour.. can I use all purpose flour instead ? Is there a reason why the pastry flour might be better ?? Also, wondered about sugar.. I prefer less sweeter breads.. do you think I can reduce the sugar to 1/2 cup ? Will it be too bland ? Please suggest.. !
Thanks !
Madhuram
You are 100% right Vaishali. Indian mangoes are the best. I love them. The canned puree which we get here is ok and the least we can get to satisfy our mango cravings.
The bread looks so moist. I was also thinking of baking a pumpkin bread, will follow your suggestions.
Madhavi
WOW Mango bread, sounds/looks delicious Vaishali. Great post!!!
Rajee
Mango bread...wow. Cant wait to try it in my kitchen. This post of yours has inspired me now to contribute to your event 🙂 Will try to send one in the next few weeks.
jennycestcake
This sounds awesome. I love mangoes and my husband is nuts about them. I'm going to give this delicious looking bread a try!
Richa
luscious and delicious indeed!! lovely texture! it should work well with peach puree too, right?
Dershana
I share your sentiments fully.The mangoes available here, even the ones masquerading as Indian imports, are such a let down 🙁
Your mango bread looks heavenly! Would love to try it the next time I can lay my hands on a decent lot of mangoes or at least a tinned lot.
raaji
mango... mango....hmmm lovely sweet juicy mango....see how i started writing at the name of a mango....
sowmya
looks yumm..the colour is pretty and so soft..nice recipe too..bookmarked!!
Priyanka
i miss the alfonso mangoes too...however, here in south florida, i can easily lay my hands on some Mexican and haitian mangoes, which usually turn out pretty good...andho mein kana raaja:)
Uma
For me, Mango is the king of fruits! What a great idea to bake a bread with mango pulp! It looks so luscious and delicious as you said!
Aparna
Never even dreamt mango could be baked into a bread! I agree that mangoes are the king of fruit but we lucky souls now have to wait till next summer for them.:(
Divya Vikram
Lovely golden color!looks divine..