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4.5 from 2 votes

Vegan Mango Bread

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian fusion
Servings: 12
Author: Vaishali Honawar


  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 level tsp powdered cardamom seeds
  • 1/4 tsp salt
  • 4 tbsp canola or other flavorless vegetable oil
  • 3/4 cup sugar
  • 2 tbsp flaxmeal
  • 2 cups mango pulp or puree (I use the one found at the Indian grocery store. You can also puree fresh mangoes)
  • 1/4 cup slivered almonds (Optional. I didn't use any this time)


  • Whisk together the flour, baking powder, baking soda, cardamom and salt.
  • In a bowl, mix together until well blended the canola oil, sugar, flaxmeal, and mango,
  • Add the flour to the wet mixture along with the almonds, if using, and mix well.
  • Pour the batter into a standard 9X5 inch greased loaf pan and bake in a 350-degree oven around 45 minutes or until a toothpick inserted in the center of the loaf 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 slices.
  • Enjoy!