Quick Notes: I used about two large mangoes for the puree, with enough left over for the diced mango below. To puree, I simply place the peeled ripe mango in my personal-sized blender and whiz away.
Variations:
Extra-Moist: Add ¼ Cup Unsweetened, Plain, or Vanilla Milk Alternative (your favorite type) with the wet ingredients. I prefer without (they rise and hold shape better), but two of my tasters liked the “extra moist” batch best.
Vegan: Sub regular Agave Nectar or Honey-flavored Agave Nectar for the Honey.
Other Fruit: Feel free to sub the mango puree with papaya puree or even banana puree. With banana, I’d probably up the cinnamon.
Tropical Flair: Use coconut oil for the oil, and add ½ cup unsweetened or sweetened shredded coconut. You could also toss in some chopped macadamias if desired.
This recipe is Vegan, Reduced fat, Whole Grain, Refined Sugar-Free, Dairy-Free, Egg-Free, Nut-Free, Peanut-Free.