Mango Bread | dairy-free, gluten-free

It’s mango season!
Mango season in North Queensland is no joke. There are literal mango farms and mango trees that randomly grow in people’s property. So convenient.

So we’ve been given so many mangoes, and it’s come to the point that I eat an average of 2 mangoes a day. Any normal person would just cube and freeze all of their mangoes. It’s cooled down a bit over the past week so I’ve finally been in the baking mood. My reasoning was that there are so many types of fruit bread, so why not mango bread?

I chose to mix in diced mangoes with the bread dough instead of purée-ing the mangoes and adding it in because I was afraid the bread would come out too sticky or seemed undercooked. It could work but I haven’t tried it yet. I chose to play it safe for now.

Funny story, I almost forgot to add the sugar. It’s a good thing I have a bad habit of tasting uncooked pastry batter.

I also had some leftover walnut streusel that I topped it off with once I poured the bread batter into the bread pan. It’s optional but definitely the better option.


  • 2 cups self-raising gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups caster sugar
  • 4  eggs
  • 1/2 cup walnuts, broken into pieces
  • 3/4 cup  vegetable oil
  • 2 cups ripe mangoes, cut into small cubes
  • walnut streusel


  1. Preheat oven to 350° F (175° C).
  2. Grease a 9 x 5 inch loaf pan.
  3. In a mixing bowl, combine the flour, baking soda, cinnamon and salt.
  4. Whisk eggs. Add the sugar, eggs, macadamia nuts, walnuts and the oil to the flour mixture. Add mango and slowly incorporate into the flour mixture.
  5. Pour this mixture into the prepared loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the center comes out clean.
  6. Let cool, slice, and enjoy!


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