Healthier mango macadamia loaf 

What can I say about this delish mango macadamia loaf, other than you should make it as soon as you can, if you love mango like I do!

One of the best things about Summer is the abundance of fresh fruit, and mango is high on my favourites list.

My favourite flavour combo is banana, strawberry & mango, and you’ll see it in a lot of my recipes.

This delicious mango macadamia loaf is made with healthy, all natural ingredients

And in case you’re wondering, no, I don’t worry about the sugar content, because it’s fruit. Besides natural sugars, fruit also has plenty of fibre, vitamins & minerals.

When it comes to nutrition, the big picture is more important than single ingredients.

Consider all of the foods you’re eating with each meal. And all of the meals you’re eating during the day, and even throughout the week.

Looking at the big picture is how you eat a balanced diet; not by singling out one food group, or one ingredient as good or bad, high or low in certain nutrients, etc.

Desserts eBook cover image on iPad

Make sure you also grab a copy of my Guilt-free Desserts & Snacks recipe book, so you can make yourself healthy treats whenever you feel like it.

With over 40 delicious, healthy recipes, it’s a must have for every healthy home cook’s kitchen.

This delicious mango macadamia loaf is made with healthy, all natural ingredients

So, getting back to the mango macadamia loaf, I suggest you make this with fresh mango when you can.

My top tip for prolonging mango season is simply to buy up at the end of Summer, and freeze them. If you roughly chop them and portion them into freezer bags, they’ll last a couple of months.

Buy mangos in bulk from local farmers markets or wherever you see them on special, and you’ll have mangos on hand well into Autumn.

Mango walnut muffins are perfect for breakfast or a healthy snack any time of day

 

I also enjoy making muffins from this recipe and I swap the macadamia nuts for walnuts.

You should also try my healthier version of BANANA BREAD, with no refined flours or sugar.

 

A couple of great mango dessert recipes:

  • Why not try these MANGO ICE CREAM POPS It’s fun to make your own popsicles. All you need is a couple of mangos, a jar of cream, and some honey or maple syrup.
  • And this quick and easy BANANA MANGO NICE CREAM is the best home made “soft serve” eat it as is, or add your favourite toppings.

Take the 2-week healthy brekkie challenge

Great news!!! In between each live round of the brekkie challenge, I’ve now decided to keep it open via email, so you can do it as a mini-course.

This round is focussed on adding Omega 3’s and antioxidants to your diet, so it's perfect for everyone right now.

I'm challenging you to commit to one simple habit you can implement right now to improve your health. Sign up and take the 2-week brekkie challenge – it's free!

Here’s the recipe

 

Mango macadamia loaf with a couple of slices cut on a chopping board
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MANGO MACADAMIA LOAF

This mango macadamia loaf is low in added sugars and made with flax seed, almond & coconut flours.
Course Breads, Snack
Cuisine American, Australian
Keyword mango macadamia loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 151kcal

Ingredients

  • 2 ripe mangos
  • 1 cup almond meal
  • ¼ cup flax seed
  • ¼ cup coconut flour
  • 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

Instructions

  • 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.

Recipe notes

Use coconut oil instead of macadamia oil if you prefer.
You could also substitute different sweeteners, like raw honey or rice malt syrup
Serving: 1slice | Calories: 151kcal | Carbohydrates: 17.8g | Protein: 4.1g | Fat: 7.5g
Love this recipe? Have you made it?Share your pics on my Facebook page @wendyswaytohealth

**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

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Don’t forget to pin this recipe for later!
This mango macadamia loaf is perfect for breakfast or a healthy snack any time of day
This mango macadamia loaf is perfect for breakfast or a healthy snack any time of day

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