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Hawaiian Mango Bread Recipe

Aarthi
Hawaiian mango bread is a delicious way to bring a taste of Hawaii tropical flavour into your kitchen. This moist and flavourful bread is not only easy to make but also a delightful treat that can be enjoyed any time of the day. What makes it truly special is, it is a vegan bread. Yes, you heard it right ! I made these using flax seed eggs instead of regular eggs. This is an eggless mango bread. You don’t even need a stand mixer or electric beater to make. This mango bread is perfect for breakfast when you want something special, a snack when you have sweet cravings or even top it off with whipped cream to look fancy.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine Hawaiian
Servings 8 servings
Calories 217 kcal

Equipment

  • Loaf Pan
  • Mixing Bowl & Spatula

Ingredients
  

  • 1½ cup All Purpose Flour (Plain flour) 180 grams
  • 1½ teaspoon Baking Soda | Cooking Soda
  • ¼ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 cup White Granulated Sugar 200 grams
  • 1 Flax Egg or Regular Egg check below
  • 1½ cup Mango Puree
  • ½ cup Vegetable Oil 120 ml
  • 1 teaspoon Vanilla Extract

For Making Flax Egg

  • 1 tablespoon Ground Flax seeds
  • 3 tablespoon Warm water

Instructions
 

  • For one flax egg, mix 1 tablespoon ground flax seeds with 3 tablespoon of warm water, allow it to sit for 5 mins. It will become slimy in texture which can be used in place of eggs.
  • Preheat oven to 180 degree C. Line a loaf pan with parchment paper and set aside.
  • Take mango puree, sugar, oil, vanilla and flax egg in a bowl and whisk well. Add in flour, baking soda, cinnamon and salt. Fold gently.
  • Spoon it into baking pan and bake for 45 mins to 1 hour. Insert a toothpick to check whether the cake is done or not. Remove from oven and cool completely. Slice and serve.

Notes

For a perfect, moist mango bread, follow these tips and tricks :
  • For best flavour, use ripe, fresh and sweet mangoes. Puree them in a blender or food processor until smooth.
  • If using canned mangoes, adjust the sugar quantity accordingly.
  • Always make sure to not over mix your batter, it may lead to a tough cake.

Storage and serving

Store the leftover bread in an airtight container at room temperature for up to three days. You can also refrigerate them. Thaw them before serving using a microwave.
Serving : You can try ‘n’ number of serving ideas using this mango bread.
  • One of the simple ideas is to toast them with butter and serve for breakfast with a cup of coffee.
  • You can also serve slices of mango bread with dollops of whipped cream or cream cheese.
  • For more tropical flavour, you can serve a slice of mango bread with coconut or mango flavoured ice cream.
  • For a neat and appealing presentation, you can layer them in a glass jar, adding mango chunks in between and some whipped cream.

Nutrition

Serving: 1servingsCalories: 217kcalCarbohydrates: 50gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 279mgPotassium: 115mgFiber: 2gSugar: 32gVitamin A: 518IUVitamin C: 17mgCalcium: 14mgIron: 1mg
Keyword breakfast
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