If you've never had Hawaiian mango bread, now is the time! This Gluten Free Mango Bread is packed with fresh mango flavor, impossibly moist, and warmly spiced in a way that makes it taste like a tropical vacation in loaf form This recipe is also completely dairy free and refined sugar free.
Mangoes are one of my favorite fruits and I wanted to develop a delicious recipe for mango season. At first, I worked on a mango cake situation, but it wasn't turning out how I wanted. One insomnia filled night, I had the idea to use mangoes like bananas and instead of banana bread, make mango bread. I then discovered Hawaiian mango bread and knew I had to develop an allergy friendly version that was gluten, dairy, and nut free.
This healthy mango bread recipe is filled with all the tropical flavors in an easy, quick bread style. It's so simple and delicious, you'll want to make it all summer long.
What is Hawaiian Mango Bread?
Hawaiian mango bread is a beloved quick bread from Hawaii, where mangoes grow abundantly and end up in everything (rightfully so, they're so good!). Similar in texture and method to banana bread, it swaps bananas for fresh mango, resulting in a moist, tender loaf with a subtly sweet, tropical flavor. It's a staple in Hawaiian bakeries and a popular food item there.
Traditional Hawaiian mango bread is made with gluten and dairy containing ingredients, and while it's absolutely delicious in its original form, it's not exactly allergy friendly. This gluten free mango bread is my take on the Hawaiian classic - same moist, tropical, warmly spiced loaf, completely free of gluten, dairy, and refined sugar. Whether you've had the original in Hawaii or this is your first introduction to mango bread entirely, this version holds its own.
Why You'll Love this Gluten Free Mango Bread Recipe
- Allergy friendly: this easy mango bread is gluten free, dairy free, and nut free, but no one would ever know.
- Refined sugar free: instead of white sugar, ripe mangoes and a splash of maple syrup do all the sweetening. The result is a naturally sweet, fruit-forward loaf that doesn't taste like it's missing anything.
- Simple ingredients: a few basic baking ingredients and some sweet mangoes make this mango loaf come to life.
- The best way to use ripe mangoes: got mangoes that are getting a little too soft? This is exactly what they were made for. The riper the mango, the better this bread tastes.
Gluten Free Hawaiian Mango Bread Ingredients
- Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend that contains xanthan gum for the best results.
- Tigernut flour: this is a nut free alternative to almond flour that provides a sweet, grounding flavor. It pairs perfectly with the natural sweetness of mangos. You can also use almond flour if you tolerate nuts.
- Eggs: you'll need 2 large eggs for this recipe.
- Olive oil: olive oil provides a moist and light crumb.
- Maple syrup: this unrefined sweetener compliments the mango flavor perfectly without being overly sweet.
- Pureed mango: you'll need 2 fresh mangoes to create a puree for the bread. Make sure to use ripe mangos, they need to be soft and juicy so you get plenty of mango flavor. Pureed mango distributes the mango flavor evenly throughout the bread and adds enough moisture vs just using chopped mango pieces.
- Cinnamon: a little bit of cinnamon compliments the mango to amplify this mango loaf!
- Baking powder, baking soda, salt, vanilla extract: stick to an aluminum free baking powder and pure vanilla extract.
How to Make Gluten-Free Mango Bread
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
- Whisk together all of the dry ingredients in a medium bowl and set aside.
- Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
- Use a spatula to fold the flour mixture into the wet ingredients ½ at a time until just mixed.
- Pour batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, until a toothpick comes out clean.
- Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
- Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.
Substitutions and Variations:
- Flour: sub almond flour for tigernut flour if you tolerate nuts.
- Oil: you can substitute half of the oil for unsweetened applesauce to cut down on the fat content. You can also use melted butter or coconut oil, but it will result in a more dense loaf.
- Variations: try adding in some chopped pineapple for extra citrus flavor. You could also make a mango coconut bread by folding in some shredded coconut. Regular or golden raisins along with chopped nuts (like macadamia nuts or walnuts) would also taste good as an addition! Or top this bread with toasted nuts coconut shreds before serving.
Storage
Store leftover bread in an airtight container at room temperature for up to 5 days. Keeping it in an airtight container is key so it doesn't dry out. We want a moist mango bread with all the juicy flavor! You can freeze individual slices of bread (without any toppings) for up to 3 months.
Tips for Making the Best Mango Bread
- Use ripe mangoes: make sure your mangoes are ripe for the best flavor! Ripe mangoes will be soft when you squeeze them and have more flavor than unripe mangoes.
- Don't over process the mangoes: you want finely diced mango, not mango juice.
- Measure flour correctly: scoop flour into the measuring cup then level off so you don't over pack the flour and end up with a dry loaf.
- Don't over mix the batter: this will make your mango bread gummy. Mix just until incorporated.
How to ripen mangoes fast
Sometimes all you can find at the grocery store are green, unripe mangoes, but don't fret! You can ripen mangoes by enclosing them in a brown paper bag with an apple or banana to ripen faster. Leave for a day or two to ripen (even better if they can sit in a warm spot like by a window)
FAQ
In a pinch, you can. Thaw frozen mango and pour off any excess juice before using. Be aware that frozen mangoes have more liquid so if your bread comes out too wet or gummy, try adding an extra tablespoon or two of flour next time.
Think banana bread's tropical cousin. It's moist, tender, and lightly sweet with a warm cinnamon spice note running through. The mango flavor is present but not overwhelming. It's fruity and summery without being cloyingly sweet, and the natural sweetness from the mangoes and maple syrup and ripe mango keeps every slice feeling fresh rather than heavy.
I think this recipe bakes up best as a bread, but you could certainly try adding this batter to muffin tins and baking for a shorter time to make mango muffins (I'd suggest 15-20 minutes).
This recipe hasn't been tested with a flax egg and given how moist this loaf already is, an egg substitute could push it into gummy territory. If you try using a vegan egg substitute, come back and let us know how it went.
Yes! Make this mango bread your own by adding chopped nuts, coconut, or raisins. See the Substitutions and Variations section above for specific ideas.
More Delicious Gluten Free Bread Recipes
Zucchini Bread with Pecan Crumble
If you try this Gluten Free Hawaiian Mango Bread, please leave a rating and review below. Tag me on social media and let's see your delicious mango loaf!
Gluten Free Mango Bread
Ingredients
- 1 cup mango puree about 2 mangoes
- 1 ½ cups 1:1 gluten-free flour
- ½ cup tigernut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup olive oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper.
- Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
- Whisk together all of the dry ingredients in a medium bowl and set aside.
- Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
- Use a spatula to fold the ½ the flour mixture into the wet ingredients at a time, until just mixed.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, until a toothpick comes out clean.
- Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
- Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.
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