Gluten-Free Mango Bread

Hi friends! It’s been a while since I worked on some new stuff for the blog but I’m back at it! After finding out I was pregnant in November, truthfully, writing new recipes for the blog wasn’t top of mind. But, this Gluten-Free Mango Bread has been a hit in my book, so I wanted to share! And since I’m focused on foods that are beneficial to both baby and me, turns out mangoes are extremely beneficial during pregnancy.

Benefits of eating mango

Here are some of the benefits of eating mangoes during pregnancy!

  1. Prevents anemia. Mangoes are a great source of Vitamin C (one cup alone gives you 100% of your daily allowance)! They’re also high in Vitamin A and studies have shown that low vitamin A levels at birth are associated with lower immunity. Plus, they’re delicious and refreshing! Even though I’ve relaxed on the low-carb train for a bit, I’ve been adding lots of mangoes to my eating habits (buying the frozen chunks is SO much easier).
  2. Promotes Fetal Development. Folic acid is crucial for healthy development of the fetus, particularly the brain and spinal cord. Eating mangoes can help prevent neurological defects. Mangoes also contain vitamin B6 which is also essential for healthy development of the nervous system!
  3. Loaded with antioxidants. Full of vitamin C, mangoes help combat free radicals that can affect normal fetal development. And vitamin C helps reduce the risk of premature birth.
  4. Helps development of bones and teeth. Again, with that awesome vitamin A benefit! Plus, vitamin A is also necessary for healthy organ development such as the eyes, kidneys, heart and lungs.
  5. Maintains fluid balance. Your blood count increase during pregnancy (boy, did I notice that pretty early on!) so your body needs extra minerals to balance body fluids. Mangoes are filled with electrolytes including magnesium, sodium, calcium and potassium.
  6. Prevents Preeclampsia. Magnesium is also critical during pregnancy as it’s a natural cure for preeclampsia (been using magnesium pretty much every night and it tremendously helps me sleep). Eating mangoes along with taking magnesium supplement (or lotion as I’ve been doing, since it’s better absorbed through the skin) helps build fetal muscles and prevents preeclampsia. Preeclampsia is a common condition identified with high blood pressure and symptoms of damage to lungs and kidneys.

“Quick” Bread

This Gluten-Free Mango Bread recipe comes together in just a few minutes in the blender (and it’s Passover-friendly)! And the mangos add a great deal of moisture (I know, the “M” word) and I love adding cardamon, such a warming spice that pairs so perfectly. I topped the bread with crushed pecans to give it some texture but feel free to omit too. It’s a great breakfast option, toasted and shmeared with ghee, butter or cream cheese, or just a delicious snack on its own!

The bread will keep in the fridge for about 2 weeks, or you can keep it in the freezer.

L’chaim to the mango!

0 from 0 votes
Gluten-Free Mango Bread
Prep Time
10 mins
Cook Time
50 mins
Course: bread
Servings: 1 loaf
Author: Rachel Katzman
  • 2 cups Almond Flour
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Cardamom
  • 2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/2 cup Sugar Or sugar substitute
  • 2 Eggs
  • 1/4 cup Oil Olive oil, avocado oil or coconut oil all work
  • 2 Mangos, peeled, pitted, roughly chopped You can use frozen (makes it MUCH easier)
  • 1 1/2 tsp. Lemon Juice
  • 1/2 cup Pecans, crushed Optional, for topping
  1. Pre-heat oven to 350F. Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and parchment paper

  2. Combine almond flour, cinnamon, cardamom, baking soda, salt and sugar in a large mixing bowl

  3. Add sugar, eggs, oil, mango chunks and lemon juice to a blender container and blend until smooth

  4. Pour mango mixture in the almond flour mixture and fold until evenly combined

  5. Pour into loaf pan

  6. Mix the crushed pecans in a small bowl and sprinkle with a little sugar and cinnamon (just eyeball it), if using and top the loaf with the mixture

  7. Bake for 50 minutes or until clean knife inserted into the center comes out clean

Breakfast Cereal Muffins

Kitchen MacGuyver

If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!

Cereal Fanatic

Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.

So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂

Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.

Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?

Well, regardless, happy food experimenting!

0 from 0 votes
Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
Course: Breakfast
Author: Rachel Katzman
  • 2 tbsp Ground Flaxseed
  • 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
  • 4 Large eggs
  • 1 tsp Baking powder
  • 2 tbsp Almond milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Sugar, or sugar substitute
  • 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
  • 1/4 tsp Cinnamon
  • 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
  1. Pre-heat oven to 350F and line a muffin tin with cupcake liners

  2. In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients

  3. Let the batter sit for a few minutes

  4. Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark

  5. Let the muffins cool on a wire rack and enjoy!

  6. If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!