This loaf was inspired by my recent Hawaii trip and the fact that I happened to have a lot of mangoes which were on the verge of too ripe. It’s super soft, fluffy, tastes fruity and goes really well with a cup of tea.
Although it’s not a flavour that I would usually go for in a dessert, my grandma says this is the best thing that I’ve made. Just shows how different everyone’s taste preferences are!
Here is the recipe:
5-INGREDIENT VEGAN MANGO PROTEIN BREAD
INGREDIENTS:
Dry:
- 2 cups self-raising flour
- 1/4 cup vegan vanilla protein powder ( I used @macr0mike )
- 1/2 cup coconut sugar
Wet:
- 2 cups mango puree ( ~ flesh of 2 large mangoes )
- 1/4 cup coconut oil
METHOD:
1. Preheat the oven to 160 ℃/ 320 ℉, fanforced and line a loaf tin with non-stick paper.
2. Combine all the dry ingredients
3. In a blender, add all the wet ingredients and blend until smooth. Pour this wet mixture into the dry and use a spatula to gently fold until no flour remains. Do not overmix.
4. Transfer the batter to the prepared tin
5. Bake in the oven for 35-40 mins until a knife inserted comes out clean. Allow the bread to fully cool before cutting
*Storage tips: in an airtight container at room temp for 2 days, in the fridge for up to 5 days or in the freezer for months
**Pro-tip: cover the loaf with a large container as it is cooling down and the steam will help to make the loaf make it more soft when it cools down!
Enjoy!! This is super tasty – if you are curious, try it yourself and shoot me a message as I’d love to know what you think! ❤️