Vegan Whole Wheat Mango Waffles: Do you love mangoes? I mean really love-love mangoes? I think I’m not exaggerating when I say that India has the most number of varieties of mangoes and the best mangoes. Of course, I haven’t eaten mangoes anywhere other than India, US, and Canada.
The mangoes which we get in this part of the world can’t even come close to the ripe, delicious, and fleshy mangoes from India. The thought of it itself makes me drool. Summers and mangoes always went hand in hand during my childhood days in India.
These days we try to get boxes of mangoes imported from India but it’s definitely not the same. We don’t get all the varieties that we enjoyed back in India.
Enough about my yearning for those luscious mangoes and let’s move on to this vegan mango waffles recipe.
One dish/recipe that often featured in our home during the peak of mango season in India was the thick and frothy mango milkshakes my mom made with fresh mangoes, cream/milk, and sugar.
The closest we get here is by blending store-bought canned mango puree with milk and cream. I had some leftover mango puree and was not in the mood to make the vegan mango cake recipe. That’s when the idea of making mango waffles dawned upon me.
I thought why not make mango waffles just like using pumpkin waffles and sweet potato waffles. That’s how this vegan mango waffles recipe was born. I combined few of my waffle recipes to come up with this one.
Vegan Whole Wheat Mango Waffles Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 20 Mins | 3 to 4 Mins | 5 Waffles |
| Author | Category | Method |
| Madhuram | Waffles | Cooking |
- 2 and 1/2 cups whole wheat pastry flour
- 1/3 cup cornmeal
- 3 tablespoons flaxseed meal
- 1 and 1/4 tablespoon baking powder
- 2 teaspoons ground cardamom
- 1/4 teaspoon salt
- 1 and 3/4 cups almond milk
- 1 cup canned mango puree
- 1/2 cup water
- 1/4 cup avocado oil
- 2 teaspoons apple cider vinegar
- 1 cup chopped walnuts
- In a large bowl mix together the dry ingredients and set aside.
- In a medium-size bowl mix together the wet ingredients and leave it for about 5 minutes.
- Stir in the wet mix into the dry mix. Stir in the nuts, if using. Mix well. Some lumps are fine. Do not over mix.
- Prepare waffles as per the instructions that come with your waffle.
- Serve warm waffles with maple syrup or mango puree, as I did.
- I was actually expecting a mango milkshake kind of flavor or a more East Indian type of flavor because of the use of mango puree and cardamom, but I was disappointed that the flavor of mango did not come through in the waffles.
- Don’t get me wrong, the waffles tasted very good like any other waffle but didn’t have the mango flavor I was expecting.
- I guess using fresh mango puree and some fresh mango chunks might have helped. That being said this is a very good waffle recipe especially if you are looking for ideas to finish off the leftover mango puree.
- I think I will have to try this recipe with fresh mangoes instead of canned puree so that I can experience the actual mango flavor.
- Increasing the quantity of cardamom and maybe adding some saffron strands might also help with achieving the East Indian flavor.
