Mango Gingerbread With Macadamia Streusel

From a February 2006 issue of Bon Appetit magazine. What an interesting concept!

• Ready In: 1 hr
• Serves: 9

Ingredients

• Streusel

• 1⁄3 cup  finely chopped lightly salted dry-roasted  macadamia nuts
• 1⁄4 cup sugar
• 2 1⁄2 tablespoons  finely chopped crystallized ginger

• Gingerbread

• 2  cups all-purpose flour
• 3⁄4 cup  packed golden brown sugar
• 1 1⁄2 tablespoons ground ginger
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  lb  ripe mango, peeled and pitted
• 1⁄2 cup buttermilk
• 1⁄4 cup canola oil
• 2  large eggs

Directions

1. For streusel: Stir all ingredients in small bowl to blend.
2. For gingerbread: Position rack in center of oven and preheat oven to 350 degrees farenheit. Grease a 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend.
3. Coarsely puree mangoes in food processor. Transfer 1 c mango puree to large bowl (reserve any remaining puree for another use).
4. Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stire just until combined.
5. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
6. Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. Cut bread into 9 squares and serve. Leftovers can be covered and stored at room temperature for 8 hours.