Total Time
Prep 10 mins
Cook 50 mins

If you like mangos try this one. I'm sure you could make the mango pulp out of fresh ripe mangos if you have them.


  1. Grease a 6"x9" baking pan.
  2. Beat butter and sugar until creamy. One by one, add in the eggs.
  3. Stir in the remaining ingredients and then spread mixture into the baking pan.
  4. Bake at 350° for 50 minutes or until lightly brown and firm.
  5. Cool pan for 5 minutes, then turn onto cooling rack.
Most Helpful

What a truly wonderful bread Bellinda. It was perfect. Great flavor and texture. It was quick and easy to make, with excellent results. What a lovely moist bread this is...perfect with a cup of tea. Thank you so much for sharing this lovely recipe.

Baby Kato September 11, 2009

What a fabulous cake/bread - incredibly moist and the recipe made a very generous and not too dense cake. I used a combo of pureed mango and pureed apricot - both tinned - with a great fruity result !! Thanks, made for ZWT5

katew May 20, 2009

We enjoyed the taste of this bread as is, but would like to make it another time & throw in a half cup or so of golden raisins ~ What can I say but that I LOVE raisins! Also, I served thin slices & managed to get 10 from the loaf! Thanks for sharing the recipe! [Tagged, made & reviewed while in Australia during the ZWT5]

Sydney Mike May 13, 2009