Madeline Awong's Mango Bread

Whistling from the kitchen a tuneless song, my mother in law would happily cook and bake. I remember the Portuguese soup with lots of kale, baking with large chunks of fruit inside her upside down pineapple cake and brown mango bread with large pieces of orange mango to contrast. 

In her memory I would like to share this recipe for Mango Bread. I believe the secret to its greatness was the fact that she never diced the mangoes but crushed them so that with each bite you would get a wonderful taste of the fruit. 

Mango Bread

2 C flour sifted

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 1/4 cup sugar

Mix and form a well in center

add

3 well beaten eggs

3/4 Cup oil

2 Cup Mangos mashed

1 tsp vanilla

Nuts and raisins are optional

Mix and pour into greased pan and Bake at 325 for 1 hour