Mango Bread

The first mango drops, a welcome gift from the tree. It is eaten straight and unadorned, juices running down the chin. Little bits of mango fiber get stuck in your teeth but you don't care. It's that good. The second and third mangoes are shared around with family and friends. Everyone is happy the mangoes have begun.

Then the tree starts raining fruit faster than it can be consumed. A few break upon impact. Others are attacked by ants almost before they roll to a stop. Most are scooped into a pile on the kitchen counter to eat and give away.

Yet even after passing out mangoes left and right, there are still more mangoes. If you let you guard down for even a day or two, the stench of fermenting mangoes overtakes the yard. Clearly, something must be done.

Mango bread to the rescue. It's tasty, easy, freezes well and uses a whack of mangoes at once.

• 2 c. flour
• 2 t. cinnamon
• 2 t. baking soda
• 1 t. baking powder
• 3 eggs
• 1/4 c. butter, melted
• 1/2 c. vegetable oil
• 1 1/2 c. granulated sugar
• 2 1/2 c. fresh mango
• 1/2 c. walnuts, chopped
• 1/2 c. shredded coconut

Preheat oven to 350 degrees and grease two standard 9x5 bread pans.

Sift together flour, cinnamon, baking soda and baking powder in a medium bowl. In a larger bowl, beat together eggs, butter, oil and sugar. Blend the dry ingredients into this.

Mash about half of the mango and roughly dice the remainder. You want a mix of soft mango and decent chunks. Fold the coconut, nuts and all the mango into the bread batter.

Bake for 50 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for about ten minutes. Turn gently onto baking racks and let cool completely.