Original Versions/ Original Wheat and Dairy

Mango, Cardamom and Almond Bread

I have never been a fan of mangoes, but at The Virginia Renaissance Faire where I have a bakery stand, I have been asked several times if I have anything with mangoes. So I decided to develop a mango bread. When I am experimenting with a recipe idea that uses fruit, I will cut up the fruit and then sprinkle various seasonings and herbs on it to decide which tastes bests. Cinnamon with mango was awful; nutmeg, mace, allspice- these were some of the “pretty good but not quite there yet” seasonings. Cardamom was the one seasoning that really complemented the flavor of the mango. And then, once I developed the recipe and baked the bread, not only did the bread have a wonderful flavor, but the pieces of mango took on an almost “jelly candy” taste that I found delightful! And now I am a fan of mangoes. Once you make this bread, I believe you will be, too.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

Line the bottom and ends of baking pans with parchment paper. Let parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.

When making large loaves (rather than mini loaves or muffins), double the pans if possible; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.

Two 7″x 4″ loaf pans, doubled, with parchment paper “handles”, ready for the oven.

Let butter soften to room temperature. To soften quickly, place the stick of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. This typically takes approximately 10 seconds. Leaving the butter in the original paper helps it soften evenly.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

Combine the flour, almond flour, baking soda, salt and cardamom in a separate bowl; mix until baking soda is evenly distributed throughout the flour; this helps to ensure an even rise.

Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. The flour mix and butter/sugar/egg mix can be combined using the slowest speed of a stand mixer. Do not overmix. The ingredients can also be combined by hand by making a well in the middle of the flour mix and pouring the liquid mix into the middle. This ensures there is no dry flour on the bottom of the bowl. Then, using your spatula, slice down through the middle of the bowl and gently lift the batter on the side and fold over until there is no dry flour.

When you think the bread is done, test with a metal cake tester (I use a metal kabob skewer) to check for doneness: Insert the metal skewer into the thickest part of the bread. If the skewer comes out (mostly) clean, the bread is done. I find metal cake testers are more accurate that the toothpick test.

After cooling for 10-15 minutes it is important to remove your baked bread from the pan so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.


Mango, Cardamom, and Almond Bread

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Connie Teunis Serves: 12
Cooking Time: 50+ minutes

An exceptionally moist, delightfully flavorful bread full of mango and almond flour and seasoned with cardamom.


  • 340 g./ 12 oz. Ripe Mango (1 1/2 Green Mangoes), peeled, flesh removed from the pits, chopped, patted dry
  • 330 g./ 2 ¾ c. All-purpose Flour
  • 56 g./ ½ c. Blanched Almond Flour
  • 1 t. Baking Soda
  • ½ t. Salt
  • 1/2 - 3/4 t. Cardamom
  • 115 g./ 1 stick Unsalted Butter, slightly softened
  • 144 g./ ¾ c. Granulated Sugar
  • 144 g./ ¾ c. Brown Sugar
  • 2 Large Eggs
  • 1 t. Vanilla
  • 1/2 c. Buttermilk



Preheat oven to 350 degrees.


Line the bottom and 2 short ends of one 9” x 5” loaf pan or two 7 1/2" x 3 3/4" loaf pans with parchment paper; leave enough parchment paper on the short ends to make “handles.” Spray lightly with a non-stick cooking spray.


In a medium bowl, combine both flours, baking soda, salt and cardamom; whisk to distribute everything evenly.


In a large bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time, and beat until thoroughly combined. Add vanilla; beat.


Add the flour mix and mix on the lowest speed of the stand mixer until just combined, or fold in by hand, until all ingredients are combined and there is little or no dry flour. With a spatula, fold in the prepared mango.


Pour batter into prepared loaf pans.


Bake for 50+ minutes until a metal cake tester inserted into the center of the loaf comes out clean.


Let bread cool in the pan for 10-15 minutes, then remove using the parchment paper handles to lift the bread and place on a cooling rack. Cool completely.




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