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Denese Gets Cooking - Passionate Mango Loaf

A Passionate Mango Loaf

This Delicious Mango & Passionfruit Loaf Tastes Like Summer And Is The Perfect Light Dessert To Whip Up Over The Christmas Period.

Prep 15 mins | Cook 45 Mins | Serves 1 loaf

This recipe is GF DF RSF

Recipe by: Penny Benjamin - Nutritionist/ @pennybenjamin.nutritionist / www.pennybenjamin.com.au


● 1 cup mango flesh (about 1 medium mango)

● 1/2 cup passionfruit pulp (about 1.5 large passionfruit)

● 3 large free-range, organic eggs

● 2 tsp gluten-free baking powder

● 1/2 cup coconut flour

● 1 tbsp Meadow & Marrow Bone Broth Concentrate - Natural



  • Preheat oven to 180˚C and line a loaf tin with non-stick baking paper (you can also use a round tin for a cake-like result, or muffin tins to make individual treats)
  • In a mixing bowl, whisk the 3 eggs
  • Using a blender or mini food processor, blend the mango and Bone Broth Concentrate until it reaches puree consistency
  • Add the mango and broth mixture plus passionfruit pulp to the eggs. Then whisk gently
  • Now add the coconut flour and baking powder - stir to combine
  • Transfer the batter to the lined loaf tin, ensuring it’s evenly spread
  • Bake for 45 mins or until a metal skewer comes out clean when inserted
  • Serve warm or cold with some coconut yoghurt or ice cream and fresh mango/passionfruit.

  • NOTE/TIPS: This loaf turns out to be more of a sponge/cake
    texture, yet it’s still extremely light and refreshing. Perfect for
    dessert or a treat after a summer lunch!