Gluten-Free Mango Coconut Bread
A tropical mango coconut bread made with fresh mango puree, coconut milk and shredded coconut, with diced mango folded through and a little lime zest. It is dairy-free and bakes into one moist 9x5 loaf.
At a glance: This easy baking recipe yields 10 servings in about 2h 35m (25 min prep, 70 min cook). It uses 14 ingredients — including gluten-free all-purpose flour blend, unsweetened shredded coconut, xanthan gum — and walks through 6 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Mango Coconut Bread: When preparing this baking recipe, shredded coconut is sometimes packed on shared lines with grains, so check its label. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Mango Coconut Bread: The quick bread uses a gluten-free all-purpose flour blend and xanthan gum instead of flour that contains gluten. Use shredded coconut, coconut milk, baking powder, vanilla and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend, unsweetened shredded coconut, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Use a very ripe, fragrant mango for the puree. Underripe mango tastes flat and makes a drier mango coconut bread.
- Have the eggs and coconut milk at room temperature. Cold ingredients make the melted coconut oil seize into lumps.
- Pat the diced mango dry before folding it in. Wet pieces sink and leave soggy pockets in the loaf.
Common questions
What cross-contamination risk is specific to Gluten-Free Mango Coconut Bread?
Check gluten-free all-purpose flour blend, unsweetened shredded coconut, xanthan gum before they go into Gluten-Free Mango Coconut Bread. Shredded coconut is sometimes packed on shared lines with grains, so check its label. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Mango Coconut Bread use?
Gluten-Free Mango Coconut Bread relies on 1 3/4 cups gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
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