Mango Bread by B Johnsen

(makes 3 loaves)

Cream: 1.5 c butter or oil, 2.5 cups sugar

Beat in: 6 eggs, 2 t. vanilla, 0.5 t. coconut extract

Combine: 4 c. flour, 1 t. salt, 4 t. baking soda, 3 t. cinnamon

Add dry ingredients to wet alternately (in thirds) with: 4 c. mango puree

Stir in: 1 c. chopped nuts

Bake in greased 9x5x3 loaf pans @350 for 1 hour

My own variations: I make one loaf at a time, use canola oil, a little less sugar, no coconut, all whole wheat flour, walnuts. I replace part of the mango with a very ripe banana if I have one, and I dice the mango rather then puree because I like the little chunks in the bread. And I put a strip of parchment paper across the bottom and up the long sides of the pan for easy release after baking.