Start your day with the tropical sweetness of this homemade mango bread. Soft, fragrant, and slightly spiced with cardamom, each slice is packed with natural mango flavor and a tender, wholesome crumb. Perfect for breakfast, a snack, or paired with a cup of tea, this loaf combines a hint of coconut oil with the gentle sweetness of honey for a naturally nourishing treat. It’s an effortless way to bring a taste of summer into your kitchen any time of year.
Ingredients:
- 1 cup ripe mango, mashed (about 1 medium mango)
- 3 tablespoons coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1 teaspoon sea salt
- 1 teaspoon ground cardamom
- 2 tablespoons oat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons instant yeast
- 1/2 teaspoon baking soda
Instructions:
- In a large bowl, combine mashed mango, melted coconut oil, and honey until smooth.
- Stir in sea salt, ground cardamom, and oat flour.
- Gradually mix in all-purpose and whole wheat flours, followed by yeast and baking soda, until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased loaf pan, cover with a towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Preheat the oven to 350°F (175°C). Bake the loaf for 35–40 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Yield: 1 loaf (about 1.5 pounds)
