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Vegan Mango Bread

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Every bite of this vegan Mango Bread, which really is more cake than bread, bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe. (Updated from a Sept. 2008 blog post) Around now is the time when…
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The post Vegan Mango Bread appeared first on Holy Cow! Vegan Recipes.,

Every bite of this vegan Mango Bread, which really is more cake than bread, bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe. (Updated from a Sept. 2008 blog post)

Around now is the time when mangos of every shape and size flood Indian markets, coloring them in brilliant shades of yellow, orange and red.

A top close up shot of a bright orange vegan mango bread strewn with blanched, sliced almonds in a loaf pan.

To most Indians (and Indian-born, like me) there is no fruit in the world that can compare, even distantly, with the luscious mango. And to understand that passion you’d really have to taste an Indian mango.

I am not talking about the sorry, hard, pale-yellow-green approximation available in supermarkets here in the United States. The fruit I am talking about is radiantly golden and deliciously juicy. It drips down your elbows as you bite into it and its vivid flavor, literally, makes you a different person.

It also makes the country’s oppressive summers just a little more bearable.

This vegan Mango Bread was born years ago of my longing for the Indian mango, and over the years it’s won many more fans, including readers of Holy Cow! and many in my own family. Desi and Jay, of course, can’t get enough of it, but visiting relatives too fall hard and never quite recover.

Overhead shot of a loaf of vegan mango bread with almond slices.
How to make this vegan Mango Bread:

You will need pureed mango for this recipe. For best results, use a bright, orange-fleshed, sweet mango like alphonso or champagne. It should be ripe. Because I don’t always get what I need here in the markets, I usually use canned alphonso mango puree from India. I’ll add an affiliate link in the recipe box, but you’ll probably get it far cheaper at an Indian grocery store. If using fresh fruit, make a very smooth puree in the blender.

I like using whole wheat pastry flour in this recipe because it makes the bread healthier and it’s still delicious while being almost healthy. You can go with all purpose flour, or a mix of all purpose and regular wheat flour.

You have a choice in how much sugar you want to add. I use 3/4ths cup, which makes this cake/bread sweet enough and delicious, but if you have a sweeter tooth, or if your mangoes just aren’t sweet enough, you could go with as much as 1 cup.

Cardamom is a must in this recipe–its fragrance makes this mango bread even more intoxicating and addictive than it already is. I also stir in a dash of vanilla extract, but that’s optional.

The blanched, sliced almonds on top of the bread are optional. I don’t always add them. Over the years, readers who’ve made this recipe have written to tell me they’ve added chocolate chips

Ingredients you’ll need:

Whole wheat pastry flour (or all purpose flour, or a mix of apf and whole wheat flour)
Baking powder
Baking soda
Green cardamom (powdered)
Salt
Vegetable oil
Sugar
Flaxmeal
Pure vanilla extract (optional)
Mango puree (canned or from fresh mangoes)
Almonds (Slivered or sliced, optional)

Vegan Mango Bread Recipe

Vegan | Whole Wheat | Soy-free | Nut-free

Slices of mango bread on a chopping board with the loaf and a green satin napkin.
Close up partial shot of a bright orange vegan mango bread with almonds on top.

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Vegan Mango Bread

Every bite of this vegan Mango Bread bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe.
Course Dessert
Cuisine Can be nut-free, Indian fusion, One-Bowl, Soy-free, Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 206kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Oil or spray the bottom and sides of a standard (approx 9 by 5 inch) loaf pan.
  • Whisk together the flour, baking powder, baking soda, cardamom and salt in a large bowl.
  • Add the oil, sugar, flaxmeal, vanilla, if using, and mango puree to the bowl.
  • Mix well with a spatula until there are no dry streaks of batter remaining. Don’t overmix.
  • Pour the batter into the loaf pan. Strew the top with almonds, if using. Bake 50-55 minutes minutes or until a toothpick inserted in the center of the loaf comes out clean, or with a few crumbs stuck to it.
  • Cool on a rack, then unmold and slice.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Sodium: 155mg | Potassium: 220mg | Fiber: 4g | Sugar: 19g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 1mg

The post Vegan Mango Bread appeared first on Holy Cow! Vegan Recipes.

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