Mango Bread (vegan & eggless)

Mango bread on a serving plate with slice cut out to show golden texture of the bread. The bread has little gooey chunks of mango.

This quick and easy mango bread is soft and moist, loaded with 3 fresh mangos and comes together in one bowl. It's topped with an optional coconut crumble for extra texture and a fun tropical touch!

Course Breakfast, Dessert

Cuisine American, Vegan

Prep Time 20

Cook Time 1 5

Total Time 1 20

Servings serves

Calories 258

Author Anthea

Ingredients

Coconut crumble (optional, or see note 2)

¼ cup (30g) all-purpose plain flour
3 tablespoons (15g) shredded coconut
1 ½ tablespoons (22g) vegan butter melted and cooled
1 ½ tablespoons (19g) granulated sugar

Dry ingredients for Mango Bread

2 ¼ cups (280g) all-purpose plain flour spooned and leveled (note 1)
¾ cup (150g) granulated sugar (note 2)
3 teaspoons baking powder
⅛ teaspoon turmeric powder optional for color
Pinch of salt optional

Wet ingredients for Mango Bread

~1 ¼ cups (300g) mango puree approx 2 large very ripe mangos or 2 cups chopped mangos (note 3)
⅓ cup (85g) dairy-free milk
⅓ 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, note 4)

Instructions

Make the crumble topping (optional):

Add all ingredients for the crumb topping to a small mixing bowl. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly. Set aside in the fridge until needed.

Make the mango bread:

Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper with some overhanging the sides of the pan. If you use a longer loaf pan, your mango bread will bake a little quicker.
Add all the dry ingredients (flour, sugar, baking powder and, if using, turmeric and salt) to a large mixing bowl. Whisk until well combined and there are no lumps. To the flour mixture, add the wet ingredients (mango puree, dairy-free milk, oil, lemon juice and vanilla) and mix until just combined. Don't overmix the batter.
Add the diced mango to the batter and gently fold through. Pour the batter into your prepared pan. If you made a crumble, sprinkle it on top of the bread.

Bake the bread:

In your preheated oven, bake the bread for 60-70 minutes. It's ready when you can insert a toothpick in the middle and there's no wet batter on it. This is a moist bread so some crumbs on your toothpick are fine.
Let the mango bread rest in the loaf pan for 15 minutes then transfer to a wire rack to completely cool.
To serve, use a sharp serrated knife to slice the bread. Serve warm or at room temperature.
Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for 3 days or freezer for up to 1 month. Warm up before serving.

Notes

To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense bread. Or for the best results, use the grams measurements.
3/4 cups (150g) of sugar is ideal if you're using ripe and sweet mangos. If your mangos are not ripe and sweet, you may want to increase the sugar to 1 cup (200g). You can use brown sugar or coconut sugar for a darker, denser and moister loaf. Most granulated sugar replacers should work with slightly different results.
To puree your mango, add fresh mango to a blender or food processor and blend until as smooth as possible. You can also use canned mango, but it is usually mildly sweetened so you may want to slightly reduce the sugar in the bread.
Don't leave your mango in big chunks otherwise they will sink to the bottom of the bread. This bread still has a lot of flavor without the diced mango. If you omit the diced mango, bake your bread for just 55-60 minutes.

Nutrition