Ingredients

For the mango puree:

• 1                large ripe mango (or 2 smaller mangos), roughly Chopped.

For the loaf:

• 1 1/2          cups all-purpose flour
• 3/4             tsp baking soda
• 1                tsp cinnamon
• 1/2             tsp nutmeg
• 1/2             tsp salt
• 1                cup granulated sugar
• 2                large eggs, lightly beaten
• 1                large egg yolk
• 1/2             tsp vanilla extract
• 1/3             cup melted butter
• 1/2             cup chopped macadamia nuts
• 1/2             cup shredded unsweetened coconut
• 1                large ripe mango, diced (about 1 to 1 ½ cups)

Instructions

Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan and then dust with flour. Set aside.

To make the mango puree –

Add the chopped mango to the bowl of a food processor. Process until smooth. Measure out ½ cup of the mango puree and set aside.

To make the loaf:

1.  In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
2. In a medium bowl, whisk together the sugar, eggs, egg yolk, vanilla extract, melted butter and ½ cup of mango puree.
3. Add the wet ingredients to the bowl with the dry and mix until just combined.
4. Gently fold in the macadamia nuts, coconut and diced mango.
5. Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
6. Bake for about 1 hour, until a toothpick inserted into the middle of the bread comes out clean. If the loaf starts to brown too quickly, tent loosely with aluminum foil.
7. Cool for about 10 minutes, then remove the loaf from the pan and transfer to a wire rack to cool completely.

 NOTE:

You can substitute Macadamia Nuts for nuts of your choice.