I do not recall the source of this recipe, but it appeared in my move to Tucson, Arizona from Kāneʻohe, Hawai'i. It may have come from the ʻAiea kitchen of Viola Edna Mattison, the mother of educator Martin E. Mattison II, a fellow performer in lyric theatre in Portland, Oregon. Sadly, except for one brother, the Mattison family I knew have all passed. I should caution that some people, like me, find they are allergic to the touch of mango fruit...but I can enjoy cooked or baked goods that include it!

INGREDIENTS, Wet
6 Eggs, beaten
4 Cups Mango Fruit, diced (the original recipe also calls for 1 cup of raisins)
1 ½ Cups of Oil, (use your favorite; light olive, canola, and safflower have almost no taste)
1 Teaspoon of Vanilla

Blend all of the wet ingredients and set aside.

INGREDIENTS, Dry
4 Cups of Flour (I have found that gluten-free flour can be used)
2 Cups of Sugar or a comparable sweetener
4 Teaspoons of Baking Soda
2-4 Teaspoons of ground Cinnamon (I prefer Vietnamese cinnamon. You can also add a bit of ground clove and/or allspice )

PREPARING THE BATTER
Sift the dry ingredients. Blend the wet ingredients. Make a well in the dry ingredients. Pour the blended wet ingredients into the well. Thoroughly blend the mixture.
Add 1 Cup of your favorite nuts (the original recipe lists walnuts, but I prefer macadamias)

BAKING
Pour batter into a loaf pan [greased or lined with parchment paper]. Depending on your oven, and desired doneness, Bake at 350º Fahrenheit for 45-60 minutes. Cool in pan.

EMBELLISHMENT
Top with Cream Cheese (plain or whipped with a bit of confectioners’ sugar) and a sprinkling of nuts. Accompany with a cup of your favorite tea and you have a delightful afternoon or late evening snack!