Gluten-Free Mango Bread

By Sarah
July 16, 2021

This mango bread is a quick bread made from pureed mangos, a blend of gluten-free flour, and a touch of sweetener for the perfect amount of sweetness. Baked until it’s golden brown, this rich, moist bread comes together in a matter of minutes.

A Brief History Of Mangoes

Known in some provinces of the world as the king of fruits, mango, scientifically called Mangifera indica, is a drupe or stone fruit. Stone fruits have a large pit or stone in the middle surrounded by edible flesh. Mango first appeared on the historical record more than 4,000 years ago in regions of India and Southeast Asia. There are hundreds of mango varieties, each with different flavors, shapes, sizes, and colors.  

Benefits Of Mangoes 

Mangoes are a powerhouse of nutrients. The diverse family of antioxidants, pigments, and vitamins found in mangoes are responsible for antioxidant, anti-inflammatory, anticancer, and free radical scavenging properties. Moreover, some studies revealed phytochemicals present in mango play an anti-inflammatory function in various chronic pathological disorders associated with inflammatory responses. 

In addition, mangoes have about 25 diverse carotenoids, including vitamin A. Vitamin A and its metabolites play an integral role in vision, reproduction, and immune function. Vitamin A is also responsible for critical physiological processes, including the deactivation of reactive oxygen species. Mangoes also contain vitamin C. Vitamin C is an essential element needed for scurvy prevention. Additionally, it plays a role in biological functions such as collagen formation, inorganic iron absorption, inhibition of nitrosamine formation, and immune system enhancement. 


How To Make Mango Puree

Rather than purchasing mango puree, I decided to make my own. I used locally sourced mangoes to make this puree. They were ripe and soft to the touch, so it was super easy to make this puree. First, peel and cut the mangoes into chunks and place them into a blender or food processor. Next, blend the mangoes into a smooth puree adding 1-2 tablespoons of water if necessary. 

Should I Use Fresh or Frozen Mango? 

I used fresh mangoes to make this puree because they have a better flavor. Nevertheless, you can also use frozen mangoes. If you are using frozen mangoes, allow them to thaw completely before blending them into a puree. 

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How To Store Mango Bread

You can store this mango bread in an airtight container or wrap it in plastic wrap and store it on your countertop for 3-4 days. However, if you want to prolong its shelf life, you can refrigerate it for 4-5 days or place it in the freezer. If you freeze your mango bread, allow it to thaw completely before serving. 

Gluten-Free Mango Bread

Recipe by SarahCourse: Bread, Gluten-Free, RecipesDifficulty: Easy


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Mango bread is moist, delicious, and bursting with fresh mango flavor. This mango bread has the perfect amount of sweetness in every bite.


  • 1 cup mango purée

  • 2/3 cups coconut oil, melted

  • 11/2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup monk fruit sweetener

  • 4 tablespoons molasses (optional)

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 1 cup almond flour

  • 1 cup oat flour

  • 1 cup buckwheat flour


  • Program the oven to 350°F, then coat a 9″ x 5″ loaf pan with non-stick spray.
  • Whisk the almond flour, oat flour, buckwheat flour, baking soda, baking powder, and salt in a large bowl.
  • Combine the mango and coconut oil in a bowl, then stir in the monk fruit sweetener, molasses, vanilla extract, and egg in a large bowl.
  • Add the almond oat flour mixture to the wet mango mixture and stir just until combined.
  • Pour the mango bread batter into the prepared pan and bake for 50-60 minutes until golden brown and a skewer inserted into the mango bread comes out clean.
  • Let the mango bread cool in the pan for 10-15 minutes, then place it onto a wire rack and let it cool completely.
  • Serve and enjoy!

Recipe Video


  • NUTRITION INFO Calories: 279 | Carbohydrates: 26.6g |Protein: 4.6g | Fat: 17.8g | Saturated Fat: 13.2g | Cholesterol: 37mg | Sodium: 782mg | Potassium: 283mg | Sugar: 9.7g | Vitamin D: 4mg | Calcium: 54mg | Iron: 2mg
  • NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on should only be used as a general guideline.
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