Vegan Mango Cupcakes


  • 7 oz., 200 g or 1 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 13 oz., 175 g or 1 1/2 c. mango puree from fresh, ripe mangos
  • 2 Tbsp. baking powder
  • 1/3 c. canola or rapeseed oil
  • 1 tsp. vanilla
  • 3 oz., 75 g or 2/3 c. light turbinado sugar
  • 1 tsp. ground cardamom


  1. In a medium mixing bowl, sift flour, salt, baking powder and cardamom together.
  2. Whip mango puree, sugar, oil and vanilla together until well mixed.
  3. Stir wet ingredients into dry and mix well.
  4. Fill cupcake tins 1/2 full and bake at 350 degrees for about 20 minutes.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.