Every bite of this vegan Mango Bread, which really is more cake than bread, bursts with sunny flavor and the heady scent of cardamom. And you can set aside any guilt by making it whole wheat. Also a soy-free and nut-free recipe.
Around now is the time when mangoes of every shape and size flood Indian markets, coloring them in brilliant shades of yellow, orange and red.
To most Indians (and Indian-born, like me) there is no fruit in the world that can compare, even distantly, with the luscious mango. And to understand that passion you’d really have to taste an Indian mango.
I am not talking about the sorry, hard, pale-yellow-green approximation available in supermarkets here in the United States. The fruit I am talking about is radiantly golden and deliciously juicy. It drips down your elbows as you bite into it and its vivid flavor, literally, makes you a different person.
It also makes the country’s oppressive summers just a little more bearable.
This vegan Mango Bread was born years ago of my longing for the Indian mango, and over the years it’s won many more fans, including readers of vegandietfood.com and many in my own family. Desi and Jay, of course, can’t get enough of it, but visiting relatives too fall hard and never quite recover.
Ingredients you’ll need:
- Whole wheat pastry flour (or all purpose flour, or a mix of apf and whole wheat flour)
- Baking powder
- Baking soda
- Green cardamom (powdered)
- Vegetable oil
- Pure vanilla extract (optional)
- Mango puree (canned or from fresh mangoes)
- Almonds (Slivered or sliced, optional)