Vegan Mango Mixed Nuts Biscotti

Take the classic biscotti, flavour it with exotic mango pulp and make it vegan. Twice baked, it is just as crisp as the original recipe.

Vegan mango biscotti is a delightful twist on the traditional Italian treat, blending the exotic sweetness of mango with the satisfying crunch of biscotti.

Made without any animal products, this version uses plant-based ingredients like flavourless oil, just like these Vegan Peanut Butter Oatmeal Chocolate Chip Cookies. Fresh mango pulp is incorporated into the dough, adding a burst of tropical flavor with each bite.

The biscotti are twice-baked to achieve their signature crispiness, making them perfect for dunking into a cup of tea or coffee.

Whether enjoyed as a morning snack or an afternoon sweet treat, vegan mango biscotti offer a delicious and guilt-free indulgence.

I like to use homemade mango pulp made from either Indian kesar or alfonso mangoes. However, you can use tinned pulp or any other variety of mango.

It works so well in this Vegan Mango and Coconut Loaf Cake and 2 ingredient eggless mango mousse.

Ingredients

• Plain flour - all purpose flour
• Mango pulp
• Cornmeal (yellow)
• Sugar - plain white sugar
• Sunflower oil
• Cardamom powder - optional but brings out wonderful Indian fusion flavours
• Bicarbonate of soda
• Baking powder
• Vanilla extract
• Chopped mixed nuts - I went with almond and pistachio but you can change this based on your liking.

Serving suggestions

Biscotti are best enjoyed with a cup of coffee. Go for a coconut milk coffee or indulge in a pistachio latte.

If you're more into tea and biscuits, you might like an English tea or masala chai.

Storage

Store biscotti as soon as it is cooled in an airtight container. They will retain their crunch for about 1 week.

Other Eggless Baking Recipes

Ras Malai Cake without Eggs

Gulab Jamun Mix Cake

Air Fryer Funfetti Nankhatai

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Vegan Mango Mixed Nut Biscotti

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Take the classic biscotti, flavour it with exotic mango and make it vegan. Twice baked, it is just as crisp as the original recipe.

Course Breakfast, Desserts, Snacks

Cuisine Indian fusion, Italian

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 60 biscotti

Author Hayley Dhanecha

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Equipment

• 1 Mixing bowl
• 1 Baking tray
• 1 oven
• 1 Serrated knife

Ingredients

• 4 cup Plain flour
• 1.5 cup Mango pulp
• 1.5 cup mixed nuts I used almonds and pistachios
• 1.5 cup cornmeal
• 1.5 cup sugar
• 0.5 cup sunflower oil
• 0.5 teaspoon cardamom powder
• 1 teaspoon bicarbonate of soda
• 3 teaspoon baking powder
• 2 teaspoon vanilla extract

Instructions

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• Pre heat oven to gas mark 4-5.
• Mix plain flour, corn meal, baking powder, soda and cardamom powder in a one bowl and leave aside.
• In another bowl combine mango pulp, oil, sugar and vanilla extract and whisk for 2-3 minutes or until sugar dissolves.
• Now add the flour mix but do not whisk more than 20 seconds each time. Mix everything evenly.
• Add the whole nuts and mix with spatula. (Make sure you use wooden spoon for the mixing)
• Leave the batter for 5-7 minutes, at this stage the batter will be very sticky and thick.
• Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
• Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
• Place on a baking tray and bake 35-40 minutes until firmed.
• Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into thin slices using serrated knife.
• Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
• Remove from the oven and allow to cool on a wire rack.

Video

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 41mg | Potassium: 54mg | Fiber: 1g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe was first published in August 2012. This post has since been updated with helpful content and new images. The recipe remains the same.