Crunchy, delicious vegan mango biscotti with the addictive, sunny flavor of Indian mangos. You won't be able to stop at one!
There just aren't enough ways in the world to eat the glorious mango. So here's one more: Mango Biscotti!
Recipe card
Vegan Mango Biscotti
Crunchy, delicious vegan mango biscotti with the addictive, sunny flavor of Indian mangos. You won't be able to stop at one!
20 biscotti
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon ground cardamom (optional, but amazing)
- ¾ cup cornmeal
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup mango puree (I used the alphonso mango pulp I buy from the Indian grocery store, Feel free to use pureed fresh mangoes)
- ¼ cup avocado oil or any neutral oil
- ¾ cup sugar
- 1 Â teaspoon pure vanilla extract
- ¾ cup almonds , coarsely chopped
Instructions
- Mix together in a bowl the flour, cornmeal, salt, cardamom, baking powder and baking soda.
- In a larger bowl, place the mango puree, the sugar, the vanilla extract and oil. Using a hand mixer or whisk, whisk on medium speed about 2-3 minutes to dissolve the sugar into the puree.
- Now whisk in the flour in three batches, beating no more than 20 seconds after each addition. Scrape the bottom and sides of the bowl with a spatula after every addition to ensure you have everything mixed in evenly.
- Add the almonds and mix in with the spatula. Set the dough aside for five minutes. It will still be very sticky.
- To shape the biscotti logs, get a bowl of water handy, and line a baking sheet with parchment paper.
- Divide the batter into half and place the two mounds side by side on the baking sheet. Dunk your hands in the bowl of water to get them soaking wet, then shape each mound into a log, about 9 inches long by 3 inches wide. You want the top to be flat. There should be at least two inches of space between the two logs because they will expand in the oven.
- Place the biscotti logs into a 325-degree preheated oven. Bake 37 minutes until firm and lightly browned.
- Remove the logs and place them on a rack to cool, about five minutes. Now remove them to a chopping board and, using a serrated knife, cut each log diagonally into ¾-inch thick slices. Be gentle because the logs are still not fully baked and you don't want them to crumble on you.
- Place the slices, cut side down, on the baking sheeet. Return the baking sheet to the oven and bake another 25-30 minutes or until the biscotti are lightly brown.
- Remove to a rack and cool thoroughly.
Nutrition Information
Serving: 1biscottiCalories: 159kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gSodium: 57mgPotassium: 118mgFiber: 2gSugar: 9gVitamin A: 104IUVitamin C: 3mgCalcium: 31mgIron: 1mg
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Tried this recipe?Let us know in the comments below!
Jesse-Gabriel says
Ich muss und möchte das Rezept unbedingt nachmachen, es wäre großartig wenn sie das Rezept auch in Gramm Angaben teilen würde.
Viele Grüße,
Jesse-Gabriel
I absolutely have to and want to copy the recipe, it would be great if she would also share the recipe in grams.
Many greetings,
Jesse Gabriel
Vaishali says
Done!
Anusha says
Hi,
I would love to try the rava instead of cornmeal like suggested by one of your readers but would like to know... smooth/ coarse ??? and should it be roasted first ? Also, is it ok to use whole wheat pastry flour for this ?
Vaishali says
You can replace the cornmeal with a slightly coarse sooji, but I wouldn't advice replacing the all-purpose flour with whole-wheat pastry flour because it won't bind easily and you'll get a very crumbly biscotti.
Anonymous says
I'd love to bake these biscottis! But as I'm living in Germany, I'm not sure what's the equivalent for cornmeal. We do have cornstarch, cornflour and semolina (which is also called Polenta here). Do you know which one of these might be the nearest to the cornmeal you used?
Thanks a lot for hepling me showing my mates how delicious vegan stuff can be!
warm regards,
carina
Vaishali says
Hi Carina, use cornflour-- it should be slightly coarse, and nowhere near as fine as cornstarch. Have fun baking!
jan says
I made these last week. I used whole what Chapati aata, and rava instead of maida and cornmeal. It came out very well. Thank you so much for sharing your amazing recipe.
jan says
can't wait to make this.thanks for such innovative recipe.
Irene @ H.V.R. says
One thing can describe this is perfect! The taste, the texture and the appearance all perfectly connected and demonstrated in this food. Highly recommended for parties and get togethers.
Spandana says
They look yummy... just perfect mangolicious 🙂
I am mad about mangoes too... its a coincidence that I posted mango cheesecake today 🙂
Anu says
Nice color love 2 bake it
http://hotpotmeal.blogspot.com
alpana says
Beautiful looking biscotti......Get better soon Vaishali.......All the very best.
Priya says
Woww incredible mango biscottis,super tempting..Get well coon.
Kalpana Sareesh says
wow too good.. get well soon
Poornima Nair says
You are so right about the mango...absolutely love the fruit. The biscotti looks fabulous!!
Manju says
i love how they've taken to the color of the mangoes even after baking! lovely!
PriyaVaasu says
Love that Color!!! Looks yummy!!!!
Harini says
You just got me there!! excellent idea..
Allysia says
Biting into sunshine - couldn't agree more! That biscotti looks so bright and lovely. Take care and get better soon!
Tibik says
These look awesome. Hope you feel better soon.
Tibik