This Mango Lime Bread is a soft, fragrant loaf made with fresh mango puree, little pieces of mango, and a bright splash of lime. It is naturally soy free and works perfectly for a summer party table or to serve at a summer picnic occasion, elegant garden party or tea party.
The mango keeps the loaf moist and adds a gentle sweetness, while the lime brings a fresh citrus flavour that lightens the loaf. Finished with a simple lime glaze, it looks gorgeous on the party table and tastes just as good too!
Mango Lime Bread makes: 1 - 4” x 8”/10cm x 20cm loaf (8-10 slices)
Prep time: 10 minutes
Bake time: 1 hour
Total time: 1 hour 10 minutes
You will need
• 1 cup/225g mango puree (about 1 1/4 cup mango chunks)
• 3/4 cup/150g granulated sugar
• 1/3 cup/78ml neutral oil
• 1/2 cup/120ml oat milk
• 3 tbsp/45ml lime juice
• 2 tsp/4g lime zest
• 2 1/4 cups/270g all-purpose flour
• 2 1/2 tsp/10g baking powder
• 1/2 tsp/2g baking soda
• 1/2 tsp/3g salt
• 1 cup/200g mango chunks, finely diced
• 1 cup/120g powdered sugar
• 1-2 tbsp/15-30ml lime juice
• Lime zest and mango chunks to decorate
1. Preheat oven to 350°F/175 C. Grease well or line a 4” x 8”/10cm x 20cm loaf pan with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
2. In a large bowl, combine the mango puree, sugar, and oil.
Beat with a hand mixer until smooth
Then mix in the oat milk, lime juice, and lime zest. Alternatively, blend the wet ingredients with the sugar until smooth.
3. Stir the flour mixture into the wet ingredients until no lumps remain
Then gently fold in the finely diced mango.
4. Scrape the batter into the prepared loaf pan and level the top. Bake for 50-60 minutes, until a skewer inserted into the centre comes out clean.
5. Allow the loaf to cool in the pan for 15 minutes before carefully moving it to a cooling rack. Leave it to cool before adding the glaze.
6. Combine the powdered sugar with just enough lime juice to make a thick but pourable glaze.
Drizzle over the loaf and add lime zest while the glaze is still sticky.
Add the fresh mango only just before serving, then cool completely before slicing.
Tips and tricks! • For this recipe, oat, almond, or soy milk will work best. Coconut milk contains too much fat for this recipe.
• The loaf is best on the day it is made, but can be refrigerated for up to 3 days.
• Oil choice - choose an unsaturated oil such as canola, sunflower, or vegetable oil. Avoid coconut oil, as it can affect the texture and flavour of the loaf.
• Fresh or frozen mango can be used. If using frozen mango, allow it to defrost and drain well. Chop the mango being folded into the batter into small pieces.
• Bring refrigerated slices to room temperature before serving.
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