Ever since we moved to Dresden, Germany, I became seriously obsessed with baking things. It feels amazing to have my own kitchen again and experiment with all sort of ingredients. Well last weekend I decided to make mango bread. Wait, what do you mean by mango bread?
I mean a delicious, eggless, fully vegan loaf of mango bread similar in consistency to that of banana bread, just with a more subtle taste and slightly sweeter thanks to the mango fruit in it.
I love fruit bread and playing with mango bread made me realised I now have a long list of fruits I want to incorporate into my bread recipes. Both my husband and I adore this mango bread because it's easy to make, fully vegan, lasts for 3-4 days and it's perfect for breakfast.
It's also pretty great for when we have guests as it's such a great dessert. You know we always try to eat as healthy as possible and sugar is a processed ingredient. Most recipes call for a looot more sugar than I put in this mango bread. But I promise the result is sweet and yummy, just with less processed ingredients and a lot more delicate. We also "dilute" the content of the oil usually needed in the mango bread and add oat milk instead. You can also use soy milk or almond milk if you prefer.
The secrets to a moist mango bread
The secret to having a super moist mango bread is the oil you add to it. We found that adding extra virgin olive oil makes the mango bread incredibly moist and delicate. Now, normally most mango bread recipes call for butter but we experimented a little with the recipe and found that if we mix olive oil with oat milk, the result is the perfect "moisturiser" for our mango bread.
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Another thing I like to do is making sure that all "wet" ingredients are fully mashed and mixed together. The smoother they are, the better the end result of the mango bread. This recipe is vegan therefore eggless. But what replaces the egg content in the mango bread is the flaxseed combined with the fruit itself. The fruit, with the flaxseed and flour have a very food binding effect so the bread will be moist, but will not fall apart.
In fact, the result is so delicious, you will want to pick up the crumbs. To make the mango bread, I recommend that you combine your wet ingredients first. I use a kitchen robot for this to make it easier to mix. Also, the result is a lot smoother. When adding the dry ingredients, remember that the mango bread will look quite doughy and thick. This is perfectly normal. Remember to not over stir the flour. Just make sure you have no patches of flour in your dough and you are good to go.
If you have a nut allergy, you can use the same recipe just omit the nuts. You can add raisins or bits of dried mango in the dough.
When you add the mango bread to the oven, make sure to not open the oven door for about 20 minutes. Set an alarm to check on the mango bread after 30 minutes. Do the toothpick test and see if your bread is ready. It's totally ok for the top to become golden-brown.
Enjoy the mango bread and don't forget to tell me about your experience in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.