Description
This vegan mango bread is soft, moist, and packed with tropical mango flavor. Perfect as a snack, breakfast, or light dessert, it’s made with simple ingredients and is easy to customize.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup (100g) brown sugar or coconut sugar
- 1 ½ cups (375g) mashed ripe mango (about 2 medium mangoes)
- ⅓ cup (80ml) neutral oil (such as sunflower or vegetable oil)
- 2 tbsp (30ml) plant-based milk
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- Optional: ⅓ cup chopped nuts or dried fruit
Instructions
- Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a separate bowl, mix the mashed mango, oil, plant-based milk, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. If using, fold in chopped nuts or dried fruit.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe mangoes for best flavor and sweetness.
- You can reduce the sugar slightly if your mangoes are very sweet.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
