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5 from 1 vote

Sweet Mango Cornbread

Mango Cornbread
Course: Bread
Cuisine: American


  • 2 cups white , stone ground cornmeal
  • 1 ½ tsp baking powder
  • 2 level tsp powdered cardamom seeds
  • ¼ tsp salt
  • 4 tbsp canola or other flavorless vegetable oil
  • ¾ cup sugar
  • 2 tbsp flax seed powder
  • 1 ½ cups mango pulp + ½ cup thick coconut milk


  • Mix in a bowl the cornmeal, baking powder, cardamom, and salt
  • In a larger bowl, beat together until well mixed, the oil, sugar and flaxmeal.¬†Beat until well mixed.
  • Add to this the mango pulp mixed with coconut milk.
  • Add the flour mixture and mix well.
  • Pour the batter into a greased square or round cake pan and bake in a 350-degree oven around 35 minutes or until a toothpick inserted in the center 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 cubes.
  • Enjoy!