- 2 ripe mangos
- 1 cup almond meal
- ¼ cup flax seed
- ¼ cup coconut flour
- ⅓ cup macadamia oil
- 2 tbsp pure maple syrup
- 3 eggs
- ½ tsp cinnamon
- 1 tsp vanilla
- ½ tsp bicarb soda
- ½ tsp baking powder
- ½ cup shredded coconut
Preheat oven to 180℃ and line a loaf tin with baking paper.
Cut the cheeks from the mangos and scoop out the flesh. Dice half and set aside.
Puree the mango flesh until smooth. Add the oil, eggs, maple syrup and vanilla. Blend until well mixed.
Set aside a large handful of macadamias. Mix the dry ingredients together in a large mixing bowl.
Add the mango mixture and gently fold through.
Pour into the loaf tin and top with reserved macadamias and mango and extra coconut if desired.
Bake for approximately 50 minutes. Check at half way and cover with foil if the top is browning too quickly.
Cool in the tin for 10 minutes, then transfer to a wire rack.
- Use coconut oil instead of macadamia oil if you prefer.
- You could also substitute different sweeteners, like raw honey or rice malt syrup