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 As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
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.
