Vegan Gluten-Free Mango Bread

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 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.

Ingredients for Mango Bread

How To Make Vegan Gluten-Free Mango Bread?

  1. Preheat oven 375 degrees F. Grease a 9×5 loaf pan and set aside.
  2. In a large bowl mix whisk together gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, cinnamon, and salt.
  3. In another bowl, combine mango puree, oil, and vanilla.
  4. Add liquid mixture to the flour mixture until the batter is fully combined.
  5. Gently fold in the mangoes, coconut flakes, walnuts, and raisins.
  6. Spread the batter into the prepared loaf pan. 
  7. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  8. 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

  1. Substitute walnuts for pecans or macadamia nuts.
  2. Make sure your mango is sweet, so your bread will have the best mango flavor.
  3. 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

Slice of mango bread on white plate

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Mango bread with raisins, walnuts on aw white backgrounnd

Vegan Gluten-Free Mango Bread Jump to Recipe

Vegan Gluten-Free Mango Bread is flavorful and moist with loaded mango flavor, made with fresh pieces of mangoes and mango puree. This tropical mango bread also has coconut flakes, walnuts, and raisins and the perfect texture that is perfect served as for brunch, tea or as a snack.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: Caribbean
Keyword: vegan gluten free mango bread
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 10 servings
Calories: 283kcal


  • 1 loaf pan


  • 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


  • Preheat oven to 375 degrees F. Line a 9×5 loaf pan with parchment paper, lightly grease, and set aside.
  • Mix gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, cinnamon, and salt in a large bowl.
  • Combine mango puree, oil, and vanilla in a medium bowl and stir into the flour mixture until fully combined. Fold the diced mango into the batter.
  • 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.


Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 134mg | Fiber: 4g | Sugar: 21g | Vitamin A: 322IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 1mg

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  1. I don’t think I’ve ever seen or heard of mango bread, but I assume it’s the same principle of banana bread. And if they’re in season they must taste so good x

  2. Thanks for sharing this vegan gluten free mango bread recipe. I am always in search of healthy recipes for my kids

  3. This looks absolutely divine! I can’t wait to try baking this and indulge in a slice of this tropical delight.

  4. Hi,
    About how many mangoes does it take to make the 1 cup puree? And can I use maple syrup in place of the brown sugar?

  5. This sounds delicious! I have access to rice, garbanzo, yucca and banana flour only. Would you have an idea of what would be a good combination to use? Thanks!

    1. Rice flour with a little yucca (maybe) 1/4 cup would be perfect. Make sure the batter is thick and not runny. Bake until a fork inserted in the center comes out clean.

  6. 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

    1. 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.

      1. Omgosh I’m in central Florida too! I don’t know why I’m only seeing that you’re in Florida too! I’m making this mango bread today! Thank you for the recipe!

        1. That’s so cool Kimberlynn, I love living in Florida where I can get so many different varieties of Florida grown mangoes. I hope you enjoy.

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