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Vegan sweet mango cornbread squares stacked on green plate.
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5 from 2 votes

Vegan Sweet Mango Cornbread

A delicious vegan sweet mango cornbread makes for a great, sunny snack--or breakfast. Cardamom adds a heady fragrance. A gluten-free recipe.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Bread
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 pieces (approx)
Calories: 238kcal


  • 2 cups stone ground cornmeal
  • 1 ½ teaspoon baking powder
  • 2 teaspoon ground cardamom (you can use less but I love the fragrance here)
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • 2 tablespoon flax meal
  • 1 ½ cups mango puree (fresh or canned)
  • ½ cup coconut milk (the thick part in a can)


  • Preheat oven to 350 degrees.
  • 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 puree mixed with coconut milk.
  • Add the flour mixture and mix well.
  • Pour the batter into a greased square or round cake pan and bake 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.


Calories: 238kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 52mg | Potassium: 256mg | Fiber: 4g | Sugar: 17g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 2mg