Island Style Mango Bread

I love mangoes.  But have you ever heard the phrase, "Your eyes are bigger than your stomach"?  Apparently, that was me.  I was at the Asian market, and bought this huge box of mangoes.  I ate about half of them within a week... but the remaining mangoes were starting to get a little too soft.

Time to make mango bread!  With the addition of coconut and macadamia nuts, this has a nice "island" flavor to it.  (That would be the Hawaiian Islands, not to be confused with the South Shetland Islands of Antarctica...)

Mango Bread:
4 c. flour
1 T. baking soda
1 tsp. baking powder
1 tsp. salt
1 T. cinnamon
1/2 tsp. ground ginger
2 c. sugar
1 c. brown sugar
3 T. vanilla extract
1 c. canola oil
1/2 c. plain yogurt
6 eggs
4 c. chopped mangoes
2/3 c. chopped macadamia nuts
1 c. flaked coconut

1.  Preheat the oven to 350 degrees and grease and flour 2 loaf pans.  (This time I was feeling a little lazy, and instead of using my metal loaf pans, I just sprayed my two silicone loaf pans with non-stick spray.)

2.  Sift the flour, baking soda, baking powder, salt, and spices in a large bowl.

3.  Combine the sugars, vanilla, oil, yogurt, and eggs in another bowl.  Mix thoroughly.

4.  Slice the mangoes, remove the skin, and chop the fruit into small pieces.  I used about 6 small mangoes to get about 4 c. of chopped mango.

5.  Dump the wet ingredients into the dry, and mix until just combined.

6.  Fold the mangoes, macadamia nuts, and coconut into the batter.

7.  Divide the batter between the two loaf pans, and sprinkle with sugar or decorating sugar.

8.  Bake at 350 degrees for about 1 hour and 5 minutes.  Remove and cool for 5 minutes on a wire rack before inverting.  Cool completely before wrapping with plastic wrap to store.