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 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)
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.
Nutrition
sainila
Thank you for the recipe. I made this for my son's birthday as a sheet cake. Tasted great but the only thing is why does not eggless/vegan cakes are not as fluffy as the ones with eggs?
Mahek
WOW!!
now that the mango season is here i have to make this bread and your mango cupcakes
Thanks for sharing your recipes will let you know how they come out
Fareeda
I tried this bread and it turned out great. I replaced the 4 tablespoons oil with 4 tablespoon plain yogurt. I also removed about 2 tablespoons of the sugar and the result was wonderful.
Will definitely make this cake again.
Thanks
Vaishali
Uma, you can certainly use all-purpose flour instead of whole wheat with good results.
Anonymous
hello,
what other flour can iuse instead of whole wheat pastry flour?
the bread looks scrumptious and cant wait to try it..
cheers
uma
Vaishali
GKB, it is likely that the mango pulp you used was less flavorful-- it's the unpredictable nature of the mango pulp one buys in tins at Indian stores. Just last week a can I opened was sour and insipid, whereas at other times I get a full-bodied, rich flavor.
Two cups of mango pulp is already quite a bit of fluid in the bread, and you would have to add more flour to the recipe which might end up compromising the entire bread. Perhaps you might try adding some mango flavor? I am not sure what the options are, but perhaps you can get a mango essence at the Indian store? Just a thought.
GKB
I made this more than once and it turned out great.Thanks for sharing.
GKB
ne.It turned out well but the mango flavor wasn't as intense as I wanted it to be(I used tinned mango pulp from Indian grocery)..do you think I could add maybe some mango juice/dried mango bits or something to make it better?Also do you think using brown sugar would compromise anything ?
I served mine with mango ice cream and it paired well.
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!!