I had never been a fan of mango, but after repeated requests for some kind of baked good with mango in it, I developed Mango, Cardamom, and Almond bread. This was quickly followed by the gluten-free version, (which will be returning soon after some slight revising), Mango Cream Pie with Bananas and Caramel Sauce, with a Gluten-Free Option; Persimmon Cake with Persimmon Syrup, Mango Filling, Buttercream Frosting, and Dried Fruit; Gluten Free Persimmon Cake with Persimmon Syrup (opt.), Mango Filling (opt.), Buttercream Frosting, and Dried Fruit (opt.); and even Chorizo and Butternut Squash Bake with Mango Dipping Sauce! The vegan and diabetic versions of the persimmon cake will be posted as soon as persimmons are once again available in stores (sadly, they are only available for 3 months in the fall). And the vegan version of the mango cream pie is almost ready. Yes, I now LOVE mangoes! And I really love this exceptionally moist vegan mango bread; I know you will, 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 flour is 120 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure dry ingredients, especially flour. However, if you don’t have a food scale, sift the flour three times, then spoon the flour into a measuring cup and use the edge of a knife to level it off. This should result in a cup of flour that weighs about 120 grams.
In most baking, eggs serve as both binders, to hold the baked good together, and as leaveners to help the baked good rise. This is especially important when adding a heavy fruit, such as mango, to the baked item. Obviously, there are no eggs in vegan baking. To keep the mango from weighing down the bread, it needs to be cut into very small pieces, approximately 1/8″ in size. The prepared mango is then placed in paper towels to draw out excess moisture which can cause the bread to collapse. Finally, the mango is tossed with some of the flour to keep it from sinking to the bottom of the loaf.
DON’T BE SO SOUR-WAIT! GET SOUR! In a medium bowl, combine the coconut milk and vinegar; let sit for 15 minutes. This will allow the coconut milk to sour, which will produce a better rise and help maintain structure.
GET A “HANDLE” ON YOUR BAKING! This bread can be made as a loaf or as regular or jumbo muffins. For muffins, line the wells of the muffin tins with cupcake papers and spray the cupcake papers with non-stick cooking spray so that the cupcake papers can be easily removed from the muffins. For loaves, spray the pan with non-stick cooking spray and then line the bottom and ends of the baking pan 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.
PANS: 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.
MIXING IT UP. To begin making this bread, in a small bowl, whisk together the flour, almond flour, baking soda, salt and ground cardamom. Then set this aside.
This bread is initially made using the creaming method: The margarine and sugar are creamed together so that the sugar can create small holes in the butter which will become air pockets, thus causing the bread to rise when leavening agents are added. However, vegan sugar, typically called organic cane sugar, is much coarser than refined granulated sugar, and will not produce a “creamy” texture. (It also has more moisture since the molasses, that exists naturally in cane sugar, was not removed during the refining process.) Beat the shortening and sugar on slow speed of a stand or hand mixture until it just begins to hold together. This will typically take at least 2 minutes. Then beat in the vanilla and applesauce. And then, put the mixer away.
The flour mix and coconut milk are added by hand in alternating parts. Do NOT use a mixer to add the flour and coconut milk to the margarine/sugar mix. An electric mixer will cause the bread to have an amazing rise, followed by an even more amazing collapse. Rather, once the shortening/sugar mix is creamed, by hand add only 1/3 of the flour mix so that the fat can cling to the flour. Then add 1/2 of the coconut milk mix and fold in. Repeat with the flour and coconut milk, and then finish with the last 1/3 of the flour. By folding in the flour and coconut milk, the air bubbles that were created during the initial creaming will be maintained and the bread will not collapse. The mango is folded in at the very end. Of course, then you want to spoon it into the baking pan or cupcake papers.
TESTING! TESTING! 1. 2. 3! If possible, use a metal cake tester (I use a metal kebab skewer) to test for doneness. Metal cake testers are more accurate than toothpicks.
DON’T “STICK IT TO THE PAN!” Once the bread is done baking, let it cool on a cooling rack for 10-15 minutes. 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. Be sure to cool it completely so it doesn’t crumble when you slice it.
And then…… ENJOY!!!!!
An exceptionally moist, light, bread filled with mango, and flavored with almond flour and cardamom. And, it's VEGAN!!!!! Directions: In a small bowl, whisk together the coconut milk and vinegar. Let sit for 15 minutes. Preheat oven to 350 degrees. Spray a 7 ½ “x 3 ¾ “ x 2 ¼ “ (19x10x6 cm) loaf pan, or two 4 ¼” x 2 ½” loaf pans with non-stick cooking spray. Line the bottom and two short ends with parchment paper, leaving the parchment paper on the ends long enough to form “handles.” If possible, double the pan(s); set aside. If muffins are desired, place 11 regular or 6 jumbo cupcake papers in muffin pans; spray the cupcake papers with non-stick cooking spray. Chop the peeled, pitted mango into approximately 1/8” pieces. Place on clean paper towels and pat/squeeze dry. Place in a bowl and toss with approximately two tablespoons of the flour; set aside. In a medium/small bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, and cardamom; set aside. In a medium bowl, or the bowl of a stand mixer, beat together the shortening and sugar on slow speed to combine, then increase speed to medium and beat for one minute. Add the vanilla and applesauce; beat on medium speed for one minute. By hand add 1/3 of the flour mix, folding until combined. Then add ½ of the coconut milk mix, folding until combined. Repeat. Add final 1/3 of the flour mix, folding until combined. By hand, fold in the mango and any flour still in the bowl. Pour the batter into the loaf pan(s) or muffin cups. Place on the middle rack of the oven and bake for approximately 63 minutes for the 7 ½ “x 3 ¾ “ x 2 ¼ “ loaf pan. Adjust baking times for smaller loaf pans or muffins. To test for doneness, insert an instant-read thermometer in the middle of the loaf/muffin; thermometer should read 210-215 degrees and the metal probe of the thermometer should be dry. Once done, remove from the oven and place on a cooling rack for 10-15 minutes. Then take the flat side of a knife and run it down the long side of the loaf pan to loosen the bread from the pan. Lift the loaf/loaves out of the loaf pan using the parchment paper handles and place on the cooling rack. If muffins were made, tip the muffins out of the muffin tin and place on the cooling rack. Cool completely. Enjoy!Vegan Mango, Cardamom, Almond Bread
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