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! Mango is my absolute fave Summer fruit, and I think the season is too short!

You’ll find that most of my recipes that involve fruit use bananas, strawberries and mangos. I do actually love most fruit, but these three are on the highest rotation in our house!

And in case you’re wondering – no, I don’t worry about the sugar content – because it’s fruit. Fruit also has other nutrients, and you need to consider the big picture. Like the other foods that you’re eating with that meal. All of the meals you’re eating during the day, and even throughout the week. 

Because looking at the big picture is how you eat a balanced diet, not by labelling a single food or a single ingredient as good or bad.

This delicious mango macadamia loaf is made with healthy, all natural ingredients
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 while you can. My top tip for enjoying mangos as long as you can is to buy up at the end of Summer, and freeze them. Just roughly chop them and portion them into freezer bags. 

Buy in bulk from your local farmers markets or wherever there are specials on, and you’ll have mangos on hand well into Autumn.

Here’s the recipe


Mango macadamia loaf with a couple of slices cut on a chopping board
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This mango macadamia loaf is low in added sugars and made with flax seed, almond & coconut flours.
Course Breads
Cuisine Australian
Keyword mango macadamia loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 151kcal


  • 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


  • 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
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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. 

For a healthier banana bread, you should try my refined sugar free BANANA WALNUT BREAD too.


More great healthy mango recipes:



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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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