This delicious Mango & Passionfruit Loaf tastes like Summer and is the perfect light dessert to whip up over the Christmas period.

Prep 15 mins | Cook 30 Mins | Serves 1 loaf

This recipe is GF DF RSF

Recipe by: Penny Benjamin - Nutritionist/ @pennybenjamin.nutritionist /


●       1 cup mango flesh (about 1 medium mango)
●       1/2 cup passionfruit pulp (about 1.5 large passionfruit)
●       3 large free-range, organic eggs
●       2 tsp gluten-free baking powder
●       1/2 cup coconut flour
●       1 tbsp Gevity Rx Natural Bone Broth Body Glue

  • Preheat oven to 180˚C and line a loaf tin with non-stick baking paper (you can also use a round tin for a cake-like result, or muffin tins to make individual treats)
  • In a mixing bowl, whisk the 3 eggs
  • Using a blender or mini food processor, blend the mango and Bone Broth until it reaches puree consistency
  • Add the mango and broth mixture plus passionfruit pulp to the eggs. Then whisk gently
  • Now add the coconut flour and baking powder - stir to combine
  • Transfer the batter to the lined loaf tin, ensuring it’s evenly spread
  • Bake for 45 mins or until a metal skewer comes out clean when inserted
  • Serve warm or cold with some coconut yoghurt or ice cream and fresh mango/passionfruit.

  • NOTE/TIPS: This loaf turns out to be more of a sponge/cake
    texture, yet it’s still extremely light and refreshing. Perfect for
    dessert or a treat after a summer lunch!