Made with 100% natural purple yam powder from Ube Nolia
July 22, 2026 · Recipe
Ube Mango Toast with Coconut Flakes: The Filipino Halaya Tartine
A vibrant Filipino-inspired tartine: golden sourdough spread with homemade ube halaya, layered with ripe mango slices and finished with a snow of toasted coconut flakes.
This ube mango toast reinterprets the iconic mango and sticky rice pairing as a modern breakfast tartine. The base is our creamy ube halaya, cooked from 100% pure Ube Nolia ube powder, condensed milk and coconut milk. Ripe mango slices bring juicy sweetness, coconut flakes bring texture, and the sourdough anchors it all.
Purple, yellow, white: a three-colour toast that photographs beautifully and takes only 5 minutes to assemble once the halaya is made.
Quick answer
Ube Mango Toast is a Filipino-inspired breakfast tartine: a slice of sourdough or brioche toast spread with homemade ube halaya (purple yam jam) made with 100% pure Ube Nolia ube powder, topped with fresh ripe mango slices and toasted coconut flakes. It takes about 5 minutes to assemble once the halaya is ready, yields 2 toasts, and delivers the classic Filipino mango-coconut-ube flavour trio in one bite.
Key facts
- Prep: 5 min · Halaya cook: 40 min · Yield: 2 toasts
- Base: thick sourdough or brioche, lightly toasted
- Spread: homemade ube halaya with real Ube Nolia purple yam powder
- Toppings: ripe Ataulfo or Carabao mango slices + unsweetened coconut flakes
- Naturally deep-purple colour, no food dye and no added sugar in the powder
Less than a coffee. Better than a matcha.
With the 5-pack subscription, you get 165 ube lattes at home. Cheaper than a café - and delivered to your door.
What Is Ube Mango Toast? A Filipino Flavour Trio on Sourdough
Ube, mango and coconut are the holy trinity of Filipino desserts: think halo-halo, mango sticky rice with coconut cream, ube halaya on pandesal. This ube mango toast takes that trio out of the dessert bowl and turns it into a bright, Instagram-ready breakfast tartine on a slice of good bread.
The purple base is our ube halaya, cooked from real Ube Nolia ube powder, which gives it its deep natural colour and its signature vanilla and hazelnut notes. The fresh mango adds juicy sweetness, and the toasted coconut flakes echo the coconut milk cooked into the halaya for a coherent, layered flavour.
If you love ube on bread, also try our ube pandesal and our ube french toast tiramisu.
Ingredients for Ube Mango Toast (2 Toasts)
Ube Mango Toast – Makes 2 Toasts
- • 2 thick slices of sourdough or brioche bread
- • About 4 tbsp of homemade ube halaya (with Ube Nolia ube powder)
- • 1 large ripe mango (Ataulfo, Alphonso or Carabao), thinly sliced
- • 1 to 2 tbsp unsweetened coconut flakes (lightly toasted)
- • Optional: pinch of flaky sea salt, drizzle of coconut cream
One batch of ube halaya (~400g) makes about 15 to 20 toasts. Keep the extra in a jar in the fridge for up to 2 weeks.
Key Ingredient Notes: Bread, Ube Halaya, Mango & Coconut
- Bread: a thick, sturdy slice is essential. Sourdough gives a slight tang that balances the sweet halaya, while brioche is more indulgent. Avoid thin, floppy sandwich bread.
- Ube halaya: the star of the toast. Made with 30g of Ube Nolia ube powder, condensed milk and coconut milk. Deeply purple, thick and spreadable, with a natural vanilla-hazelnut flavor.
- Mango: pick a very ripe, fragrant yellow mango. Ataulfo, Alphonso and Filipino Carabao are the best matches for ube because they are silky, low in fibre and honey-sweet.
- Coconut flakes: use unsweetened, wide coconut flakes and toast them 2 minutes in a dry pan for a light crunch and a nutty aroma.
How to Make Ube Mango Toast: Step-by-Step
Step 1: Cook the Ube Halaya (Purple Yam Jam)
Start with the ube halaya. Whisk 30g of Ube Nolia ube powder with coconut milk, condensed milk and a knob of butter over medium-low heat until it thickens into a glossy, deep purple jam that pulls away from the sides of the pan. Full method and quantities in our dedicated ube halaya recipe. Let it cool slightly while you prep the toast.
Pro Tip: make a full batch of halaya in advance and store it in a sterilized jar in the fridge – you will get 2 weeks of ube toasts from a single cook.
Step 2: Toast the Bread and Spread the Ube Halaya
Toast two thick slices of sourdough or brioche until golden and crisp on the edges but still soft inside. Using a spoon or a small offset spatula, spread a generous layer of the warm ube halaya (about 2 tablespoons per toast) all the way to the crust, creating a decorative purple swirl on the surface.
Step 3: Slice the Mango and Fan It on the Toast
Peel a very ripe mango and slice it into thin, even slices with a sharp knife. Fan the slices diagonally over the ube halaya, overlapping slightly so they cover most of the purple layer while still letting the halaya frame the fruit.
Step 4: Finish with Toasted Coconut Flakes
Scatter a generous pinch of unsweetened coconut flakes over the mango, add an optional pinch of flaky sea salt to sharpen the flavours, and serve immediately while the toast is still warm and the halaya is glossy.
Pro Tips for the Perfect Ube Mango Toast
- Assemble at the last minute: the mango releases juice quickly. Slice and top the toast just before serving to keep the bread crisp.
- Toast the coconut flakes: 2 minutes in a dry pan until pale gold multiplies their flavour.
- Warm the halaya slightly: a soft, warm halaya spreads more easily and looks glossier on the bread.
- Cut mango cheeks with a knife or spoon: for thin, even slices, cut the two cheeks off the mango pit, then slice with a sharp knife or scoop out with a large spoon.
- Salt is not optional: a tiny pinch of flaky sea salt on top makes the ube and mango flavours pop.
Storage & Make-Ahead Guide
- Ube halaya: keeps 2 weeks in a sterilized jar in the fridge, or 3 months in the freezer. Thaw overnight in the fridge and rewarm gently before spreading.
- Toasted coconut flakes: store in an airtight jar at room temperature for up to 1 month.
- Assembled toast: eat within 15 minutes. This is a fresh-assembled toast, not a make-ahead breakfast.
- Mango: slice fresh. Pre-sliced mango loses juice and freshness within an hour.
Why Use Real Ube (Purple Yam) Powder in Your Halaya
The colour and flavour of your ube mango toast depend entirely on the ube powder you cook into the halaya. Many products on the market rely on colouring or extracts. Ube Nolia ube powder is 100% pure, single-origin ube from the Philippines, with nothing added:
- Natural deep purple colour from anthocyanins, plant-based antioxidants
- Authentic flavour with natural vanilla and toasted hazelnut notes
- Clean label: no artificial dye, no flavouring, no added sugar
- Consistent colour and taste in every batch of halaya, ideal for photo-perfect toasts
Learn more about what ube tastes like and the nutritional benefits of ube powder.
