Mango Bread (Vegan & Eggless)

Why You’ll Love Mango Bread (Vegan & Eggless) Recipe

• Made with fresh mango puree and diced mango pieces, giving it vibrant flavor and moist texture.

• Vegan and eggless, yet still tender and satisfying.

• Simple to prepare with common pantry ingredients.

• Optional crumble topping adds a delightful crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut crumble (optional):

• ¼ cup all-purpose plain flour

• 3 tablespoons shredded coconut

• 1 ½ tablespoons vegan butter, melted and cooled

• 1 ½ tablespoons granulated sugar

Dry ingredients for the bread:

• 2 ¼ cups all-purpose plain flour

• ¾ cup granulated sugar

• 3 teaspoons baking powder

• ⅛ teaspoon turmeric powder (optional for color)

• Pinch of salt (optional)

Wet ingredients:

• ~1 ¼ cups mango puree (from about 2 large ripe mangoes)

• ⅓ cup dairy‑free milk

• ⅓ cup neutral‑flavored oil

• 1 tablespoon lemon juice or apple cider vinegar (optional)

• 1 teaspoon vanilla extract

• ~¾ cup diced mango (optional)

Directions

Make the crumble topping (optional):

1. Combine all crumble ingredients in a small mixing bowl.

2. Mix until the mixture is flaky and crumbly.

3. Set in the fridge until needed.

Prepare the batter:

1. Preheat oven to 180°C (355°F). Line or grease a loaf pan (about 8 inches/20 cm).

2. In a large bowl, whisk together flour, sugar, baking powder, turmeric (if using), and salt.

3. Add the mango puree, dairy‑free milk, oil, lemon juice (or vinegar), and vanilla.

4. Stir until just combined; avoid overmixing.

5. Gently fold in the diced mango pieces.

Bake:

1. Pour the batter into the prepared loaf pan and sprinkle crumble on top if using.

2. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

3. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 10 slices

• Prep Time: 20 minutes

• Cook Time: 1 hour 5 minutes

• Total Time: Approximately 1 hour 20 minutes

Variations

• Add shredded coconut or chopped nuts like walnuts or pecans to the batter for extra texture.

• Stir in a pinch of cinnamon or cardamom for warm spice notes.

• Use whole wheat flour or spelt for a heartier loaf.

• Omit diced mango for a smoother crumb.

Storage/Reheating

• Room temperature: Store in an airtight container for 1–2 days.

• Refrigerator: Keeps up to 3 days.

• Freezer: Wrap well and freeze up to 1 month.

• Reheating: Warm slices in a toaster or oven for a few minutes before serving.

FAQs

What makes this mango bread vegan?

This recipe uses mango puree in place of eggs and dairy‑free milk and oil instead of butter, making it suitable for vegan diets.

Can I use canned mango puree?

Yes — canned mango puree works fine, though adjust sugar if it’s sweetened.

Do I need the crumble topping?

The crumble is optional; the bread is delicious without it.

Can I use frozen mango?

Yes, thaw and drain excess liquid before using.

How do I know when the bread is done?

Insert a toothpick; if it comes out clean or with a few crumbs, it’s ready.

Can I make muffins instead of a loaf?

Yes — adjust baking time to around 20–25 minutes for muffins.

Can I add nuts or seeds?

Absolutely — walnuts, pecans, or seeds add extra flavor and texture.

How ripe should the mangoes be?

Use very ripe, sweet mangoes for the best flavor and moisture.

Can I reduce the sugar?

Yes, if your mangoes are very sweet, you can reduce sugar slightly to taste.

Is turmeric necessary?

Turmeric is optional and only used to enhance color; it doesn’t affect flavor.

Conclusion

This vegan and eggless mango bread is a delightful way to enjoy the sweet, tropical flavor of mangoes in a moist, tender loaf. It’s easy to make, versatile, and perfect for breakfast, snack time, or dessert. Whether you choose to add a coconut crumble topping or mix in nuts, this bread will be a favorite in your baking rotation.