Ingredients
Mango Bread Batter
- 1/4 cup (30g) all-purpose plain flour
- 3 tablespoons (15g) shredded coconut
- 1 1/2 tablespoons (22g) vegan butter (melted and cooled)
- 1 1/2 tablespoons (19g) granulated sugar
- 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled)
- 3/4 cup (150g) granulated sugar
- 3 teaspoons baking powder
- 1/8 teaspoon turmeric powder (optional for color)
- Pinch of salt (optional)
- ~1 1/4 cups (300g) mango puree (approx 2 large very ripe mangos or 2 cups chopped mangos)
- 1/3 cup (85g) dairy-free milk
- 1/3 cup (85g) neutral flavored oil
- 1 tablespoon lemon juice (or apple cider vinegar, optional)
- 1 teaspoon vanilla extract
- ~3/4 cup (120g) diced mango (optional, approx 1 small ripe mango)
Crumble Topping (Optional)
- 1/4 cup (30g) all-purpose plain flour
- 3 tablespoons (15g) shredded coconut
- 1 1/2 tablespoons (22g) vegan butter (melted and cooled)
- 1 1/2 tablespoons (19g) granulated sugar
Instructions
- Make the crumble topping (optional): In a small mixing bowl, combine the flour, shredded coconut, melted vegan butter, and sugar. Mix with a spoon or your fingertips until the mixture becomes flaky and crumbly. Chill it in the fridge until you are ready to use it.
- Preheat the oven and prepare the pan: Heat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper, leaving overhangs for easy removal. Note that a longer loaf pan will reduce baking time slightly.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, turmeric powder (if using for color), and a pinch of salt until thoroughly combined and lump-free.
- Combine wet ingredients: Add the mango puree, dairy-free milk, neutral oil, lemon juice (or apple cider vinegar), and vanilla extract to the dry ingredients. Stir gently until just combined, taking care not to overmix.
- Fold in diced mango: Gently fold the optional diced mango chunks into the batter to distribute evenly without breaking them down.
- Transfer batter to pan and add crumble: Pour the batter into the prepared loaf pan and smooth the top. If using the crumble topping, sprinkle it evenly over the surface.
- Bake the mango bread: Place the pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with only moist crumbs attached.
- Cool the bread: Let the bread rest in the loaf pan for 15 minutes to set, then transfer it to a wire rack to cool completely.
- Serve and store: Slice the cooled bread using a sharp serrated knife. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month. Warm before serving if desired.
Notes
- Use very ripe mangoes for the best sweetness and flavor in the puree and diced chunks.
- Do not overmix the batter to keep the bread tender and moist.
- The turmeric powder is optional and used only to enhance color, it does not affect flavor significantly.
- The crumble topping is optional but adds a delightful texture contrast.
- Different loaf pan sizes may affect baking time slightly; check doneness early if using a longer pan.
- Store bread properly to maintain moisture and freshness.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
