Vegan Hawaiian Mango Bread
This vegan Hawaiian mango bread reminds me of the mango bread we had in Maui from a mango stand off the side of the road. It was SO good I had to recreate it and make it vegan. This mango bread turned out perfectly and so so moist. It is super easy to make and tastes like you are back in Hawaii.
To make this vegan Hawaiian mango bread, you will need about 3-4 ripe mangoes. Make sure you get really good mangoes that are sweet! It will affect the flavor of your bread, so it’s important to taste your mangoes beforehand. This recipe calls for fresh mango puree. I just put the flesh of the mangoes in my food processor and blended it until smooth. It’s what makes the bread moist and sweet.
When we bought this bread from the mango stand in Kihei, it was almost $10 for a tiny loaf. Luckily, you can make it at home now for a fraction of the price. If you’ve ever had mango bread in Hawaii, you know how amazing it is! Now you can make it at home and have a piece of Hawaii in your kitchen. It is also healthier than the ones you will find in Hawaii because it lower in sugar and oil, but you would never know!
I HIGHLY recommend you make this mango bread a day before you want to eat it. I know it will be hard to wait, but patience is key to achieve that super moist, sweet bread you know and love. After the bread is made and cooled, you need to wrap it up in plastic wrap, place it back in the loaf pan and cover it tightly with foil, OR place it in an airtight container that is big enough for the whole loaf without cutting it. After it has sat overnight, it is much more flavorful, moist, and sweet. Allowing the bread to rest covered overnight lets the flavors develop and meld together. However, if you must sneak a slice the day you make it, it will still be yummy!
If you make this vegan Hawaiian mango bread, tag me @nutsaboutgreens on Instagram so I can see your creations!
Vegan Hawaiian Mango Bread
Ingredients
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup fresh mango purée (from about 3 mangoes)
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 3 tbsp pure organic cane sugar
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
- 1/2 cup finely diced mango
Instructions
- ***This bread is best when made a day before you want to eat it. Read above in the post for more details.
- Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper.
- Make the flax egg by combining the ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk until well combined.
- In a medium bowl, add the mango puree, melted coconut oil, brown sugar, cane sugar, flax egg, and vanilla. Whisk until well combined.
- Add the wet to the dry. Stir with a spatula until just combined. Don’t overmix. Fold in diced mango. Pour batter into the loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10-15 minutes. Then carefully remove bread and place on a wire rack to cool completely. Once cooled, wrap in plastic wrap, place it back in the loaf pan and cover it with a piece of foil, OR place in an airtight container. Slice and eat the next day. It tastes so much more flavorful and moist the next day as the flavors have time to develop. Although it’s still yummy day of. I highly recommend you plan ahead and make it the day before if you can!
