2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2/3 cup sugar
3 eggs, beaten
1 cup salad oil (I prefer Hain’s safflower)
2 cups finely diced mangoes
2 tsps lemon juice
1/2 cup chopped nuts (I prefer pecans, oven roasted)
1/2 cup raisins or coconut  (I prefer raisins)

When my husband and I lived in Hawaii, mangoes were a plentiful island fruit. 
People at work would literally bring them in by the grocery sack full!  One of my
co-workers shared this wonderfully moist recipe for making a quick bread with the
mangoes.

Peel and dice mangoes.  Add lemon juice and set aside.  Sift dry ingredients
together.  Combine eggs with oil, and then add the mangoes with lemon juice. 
Add dry ingredients; mix well.  Stir in nuts and raisins and/or coconut.  Grease 4
mini-loaf pans and then sprinkle in plain bread crumbs.  Pour mixture into mini
loaf pans.  Bake at 350 for approximately 40 - 45 minutes.  Place on cooling rack
when pans come out of oven for 10-15 minutes and then turn out on cooling rack. 
When cooled, slice and serve.  I like to present this bread with my butter shells
made from imported French butter.