Mangoes are in season here in Florida and I can't keep up with all these delicious mangoes. I decided to make this sweet bread, it turned out moist, with just the right texture, it was a hit with my family and I know it will be your favorite as well.
Other delicious vegan gluten-free sweetbreads to try are Strawberry Banana Bread, Vegan Gluten-Free Banana Bread, Vegan Blueberry Pineapple Bread, Gluten-Free Vegan Zucchini Bread.
Vegan Gluten-Free Mango Bread
If you love mangoes you are on the right track, they are a filled with a powerhouse of nutrients, see the 10 Health Benefits Of Mangoes. This mango bread is simply the best mango recipe you will ever try, I love the fact that the bread has both pureed mangoes and diced mangoes. You will never need another mango bread recipe. The color turned out to be the prettiest natural yellow color.
How To Make Mango Bread?
- Preheat oven 375 degrees F. Grease a 9x5 loaf pan and set aside.
- In a large bowl mix whisk together gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, cinnamon, and salt.
- In another bowl, combine mango puree, oil, and vanilla.
- Add liquid mixture to the flour mixture until the batter is fully combined.
- Gently fold in the mangoes, coconut flakes, walnuts, and raisins.
- Spread the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer mango bread pan to a cooling rack for 10 minutes. Remove from pan and allow to completely cool before serving.
Can You Substitute Mangoes With Other Fruits?
Yes, you can substitute mango with peach or apricot.
Tips For Making Mango Bread
- Substitute walnuts for pecans or macadamia nuts.
- Make sure your mango is sweet, so your bread will have the best mango flavor.
- I left the cinnamon as optional because when I made it without the cinnamon the bread tasted just as delicious. You can substitute the cinnamon with 1 teaspoon coriander and 1/4 teaspoon cardamom.
More Amazing Desserts To Try
- Strawberry Cobbler
- Vegan Tiramisu
- Peanut Butter Lasagna
- Vegan Blueberry Cheesecake
- Vegan Pineapple Upside Down Cake
Nutrition
- Energy:
- 230 kcal / 961 kJ
- Fat:
- 11 g
- Protein:
- 3 g
- Carbs:
- 31 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 20 min
Ingredients
- 1 1/2 cup all purpose gluten-free flour
- 1/2 cup almond flour
- 3/4 cup brown sugar
- 1 tablespoon ground flaxseeds, (golden flaxseeds)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mango puree
- 1/3 cup coconut oil, melted, or avocado oil
- 2 teaspoons vanilla
- 1/4 cup mango, peeled and diced
- 1/4 cup coconut flakes, unsweetened
- 1/4 cup walnuts, chopped
- 1/4 cup raisins
Instructions
- Preheat oven 375 degrees F. Line a 9x5 loaf pan with parchment paper, lightly grease and set aside.
- In a large bowl mix together gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, cinnamon, and salt.
- Combine mango puree, oil, and vanilla in a medium bowl and stir into the flour mixture until fully combined.
- Spread the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Transfer mango bread pan to a cooling rack for 10 minutes. Remove from pan and allow to completely cool before serving.
This mango bread turned out very delicious. I’m definitely making it again.
Gina, I’m so happy you enjoyed it, thank you for your feedback.
you’re in Florida? all this time I”ve been loving your recipes and I didn’t know! which city? I’m new in miami! and for the mango puree, no liquid, just the cubed mango in the vitamin? thank you! nancy
Nice to meet you Nancy, welcome to Florida. We moved here 4 years ago and loving it. We are in North Central Florida. Yes for the puree, I just added chopped mangoes to the blender and process. I hope you enjoy.
thanks, I will! (and I meant to write Vitamix but it autocorrected) Let me know if you come to Miami!
I figured, will let you know when I visit.