Mango Loaf




Mango loaf


Plump juicy mangoes were sitting on my kitchen counter. Looking at those I couldn’t resist making this beautiful golden loaf of mango cake. This cake is eggless, butterless and has only 2 tablespoons of olive oil!!! Now that’s what makes it irresistible! It is moist with chunks of mangoes here and there. One of many ways to enjoy fresh mangoes this season!

This recipe is adapted from

I generally use whole wheat flour for my bakes but today I felt a little too indulgent and used white flour for some really fluffy cake. I used only mango unlike the banana, mango cake in the other recipe and instead of cardamom, I used vanilla flavor and instead of white sugar I used brown sugar.

The recipe was a great hit and I will definitely bake this a few times this mango season.








[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • 1 ½ cups refined flour
  • 2 medium mangoes
  • 1/2 cup brown sugar
  • 1/4 cup curd/yogurt
  • 2 tbsp. olive oil
  • 1/2 tsp. baking soda
  • 1 tsp baking powder
  • A pinch of salt
  • 1/2 tsp vanilla


Peel the mango and dice them finely. I used them chunky but you can also puree them if you like.

Sift the flour, salt, baking soda and baking powder.

Take another big vessel and add mango, curd, olive oil, vanilla essence and the brown sugar in it. Whisk it for about 5-7 minutes till the sugar is dissolved.

Add the wet ingredients into the dry flour mix and blend the batter lightly using a fork or spatula. Do not over mix.

Grease a bread baking tin with oil and pour the batter into it. Bake the bread for about 30 minutes or till done at 190°C. Take out of the oven and let it cool completely for 20 minutes.

Eat it plain with your tea as a snack or serve it with vanilla ice-cream and mango sauce for a simple desert.

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  • N heinrichs

    30 minutes ia not long enough. It is still soft in the middle. Is there another time for cooking mango loaf

  • Sanjeeta kk

    Thanks for trying out from Lite Bite and the mention. The cake looks delightful! You did not ping me about this :) shall post the link for this post on my FB page.

  • Celeste

    I finally made this and it is great! My husband also likes it :) I’m going to make the tomato cake next.

  • invie

    i’m beginner…
    refined flour,is what kind of flour..??

  • Joe

    I made the mango loaf with 1/2 cup whole wheat flour and 1 cup refined flour. The cake tasted awesome!!! My food critics (and me too) felt the mangoes should have been pureed to get a uniform taste v/s the contrast of the sweet sweet mango and not so sweet loaf (maybe the contrast wouldn’t've been much if I added a little more sugar)

  • don

    have you tried this with whole wheat flour? any changes to make to ingredients if whole wheat flour was used?

    • Chinmayie

      I haven’t tried it but i am sure the recipe will work well with whole wheat flour. I always use whole wheat flour instead of white refined flour and don’t really change any other ingredients. Usually the cake is a little more dense but tasty!

  • MJ

    I’m in the US, so some of your terminology is unfamiliar. What is “curd”? Is that a dairy product of some kind?

    • Chinmayie

      Curd is ‘Yogurt’! Will edit the text right away to make the terminology more ‘global’ ;)

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