Mango Bread

I do not recall the source of this recipe, but it arrived in Tucson, Arizona when I moved from Kāneʻohe, Hawai'i. It may have come from the 'Aiea 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 a 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!