Moist and flavorful, this Gluten Free Mango Bread is packed with mango flavor! It's also completely dairy free and refined sugar free.
I honestly had no idea mango bread was even a thing, but I was itching to make and share a delicious summer dessert with mangoes just in time for mango season. They are on of my favorite fruits! 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. This easy mango bread recipe turned out so delicious with such great flavor. I can't wait for you to try it!
I didn't know about Hawaiian mango bread until I started doing keyword research for this post. Apparently it's very popular in Hawaii (so is mango banana bread) and I can see why after developing this recipe. It's such a delicious dessert (or snack) and filled with all the tropical flavors! This healthy Hawaiian mango bread is an easy quick bread that you'll want to make all summer long.
What Makes This Mango Bread Recipe Healthy?
- This healthy mango bread is gluten free, dairy free, and refined sugar free making it allergy friendly! We use olive oil to add moisture and fat to this quick bread instead of a dairy product or inflammatory seed oils.
- Instead of white sugar, we use maple syrup and since ripe, juicy mangoes add so much natural sweetness, we only need ¼ cup for the whole loaf!
- Made with simple ingredients. You just need a few basic baking ingredients and sweet mangoes to make this mango loaf come to life.
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: using tigernut flour or almond flour in gluten free baked goods helps with the texture. Both are also naturally sweet flours so you are able to reduce the added sugar.
- Eggs: you'll need 2 large eggs for this recipe.
- Olive oil: the fat source for this mango bread recipe, resulting in a moist and light crumb.
- Maple syrup: this unrefined sweetener compliments the mango flavor perfectly.
- Mangoes: 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.
- 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 the 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: although I haven't tried it, I think it would work to substitute half of the oil for unsweetened applesauce to cut down on the fat content. I have not tested this recipe with butter or another oil like avocado oil. This recipe should work with melted coconut oil though, just make sure all ingredients are at room temperature.
- Variations: This bread is very flavorful and moist as is, but you could try folding 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 or toasted 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!
Tips for Making the Best Mango Bread
- 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.
- Don't over mix the batter! This will make your mango bread gummy. Mix just until incorporated.
FAQ
Can I use frozen mangoes?
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.
How to ripen mangoes fast
Sometimes all you can find at the grocery store are green, unripe mangoes. You can ripen mangoes by enclosing them in a brown paper bag with an apple or banana to ripen faster.
Could I make mango muffins?
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 (I'd suggest 15-20 minutes).
Can I make vegan mango bread?
I have not tested this recipe with a vegan egg substitute like a flax egg. Given how moist this loaf is, I think it would make it too gummy and it's best to find a specific vegan recipe if that is what you prefer.
More Delicious Gluten Free Bread Recipes
Zucchini Bread with Pecan Crumble
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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