Mango Coconut Bread

September 28, 2017
Mango Bread

This Mango Coconut Bread is amazing! And can you believe it’s only got 10 ingredients! So easy to throw together and super dooper tasty!

Mango Bread

It’s also a great alternative to Banana Bread (for those who dislike bananas – you know who you are!) I was in a bit of a dilemma over whether to call this a loaf or a bread! It’s definitely not savoury at all – it’s quite sweet and scrumptious like cake!

Mango Bread

You could actually pour this mixture into a small (20cm) cake tin and bake it that way too. It may not need to cook as long though, so watch out for that.

Mango Bread

Mango Bread

Can you believe I bought a whole box of mangoes the other day for $5? Crazy right? I’ve got mangoes coming out my ears at the moment! I’ve decided to do something pretty cool with all these mangoes, so stay tuned for that! Who loves mangoes? Let us know in the comments!

Mango Bread

If you like this, chances are you’ll like our Pear and Choc Chip Loaf too (that one’s Gluten Free!), and why not have a slice with a Golden Turmeric Milk? Sounds like the perfect afternoon tea to me!

Mango Bread

You really will love this Mango Coconut Bread, I’m sure of it! Please share it around with your family and friends! And if you make it, please let us know on Instagram or Facebook.

Mango Coconut Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

This Mango Coconut Bread is the perfect sweet snack for morning or afternoon tea - easy to throw together with only 10 ingredients, why not make it today! 

  • 1 1/2 cups self raising flour
  • 1 tsp baking powder
  • 1/2 cup golden castor sugar
  • 1/3 cup vege oil
  • 2 Tbsp apple sauce
  • 1 tsp vanilla extract
  • 1/3 cup pineapple juice
  • 1/3 cup plant based milk (I use bonsoy)
  • 1/2 cup shredded coconut
  • 1 small mango diced (100g)
  • more mango to garnish if desired
  1. Preheat the oven to 180℃

  2. Put the self raising flour, baking powder and golden castor sugar into a bowl and mix well. 

  3. In a separate bowl mix together the oil, apple sauce, vanilla extract, pineapple juice and plant based milk. 

  4. Mix the wet ingredients into the dry ingredients and then stir through the shredded coconut and the fresh mango. Line a loaf tin with coconut oil or a plant based butter, and pour in the mixture. Garnish with fresh mango and sprinkle some more golden castor sugar on top if desired. 

  5. Bake for 40 to 45 mins at 180℃ or until a skewer comes out clean. Let cake cool completely before cutting. 

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