Recipes

vegan mango bread #shorts #youtubeshorts #recipe #cake



Ingredients

Coconut crumble (optional, or see note 2)

▢¼ cup (30g) all-purpose plain flour

▢3 tablespoons (15g) shredded coconut

▢1 ½ tablespoons (22g) vegan butter, melted and cooled

▢1 ½ tablespoons (19g) granulated sugar

Dry ingredients for Mango Bread

▢2 ¼ cups (280g) all-purpose plain flour, spooned and leveled (note 1)

▢¾ cup (150g) granulated sugar, (note 2)

▢3 teaspoons baking powder

▢⅛ teaspoon turmeric powder, optional for color

▢Pinch of salt, optional

Wet ingredients for Mango Bread

▢~1 ¼ cups (300g) mango puree, approx 2 large very ripe mangos or 2 cups chopped mangos (note 3)

▢⅓ cup (85g) dairy-free milk

▢⅓ cup (85g) neutral flavored oil

▢1 tablespoon lemon juice, or apple cider vinegar, optional

▢1 teaspoon vanilla extract

▢~¾ cup (120g) diced mango, optional (approx 1 small ripe mango, note 4)

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Instructions

Make the crumble topping (optional):

Add all ingredients for the crumb topping to a small mixing bowl. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly. Set aside in the fridge until needed.

Make the mango bread:

Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper with some overhanging the sides of the pan. If you use a longer loaf pan, your mango bread will bake a little quicker.

Add all the dry ingredients (flour, sugar, baking powder and, if using, turmeric and salt) to a large mixing bowl. Whisk until combined and there are no lumps. To the flour mixture, add the wet ingredients (mango puree, dairy-free milk, oil, lemon juice and vanilla) and mix until just combined. Don’t overmix the batter.

Add the diced mango to the batter and gently fold through. Pour the batter into your prepared pan. If you made a crumble, sprinkle it on top of the bread.

Bake the bread:

In your preheated oven, bake the bread for 60-70 minutes. It’s ready when you can insert a toothpick in the middle and there’s no wet batter on it. This is a moist bread so some crumbs on your toothpick are fine.

Let the mango bread rest in the loaf pan for 15 minutes then transfer to a wire rack to completely cool.

To serve, use a sharp serrated knife to slice the bread. Serve warm or at room temperature.

Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for 3 days or freezer for up to 1 month. Warm up before serving.

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