I was planning on making this before we left on our trip, but it just didn't work out. I finally got around to it and it was soo good! I needed 4 small mangoes to get the 2 cups diced and I also replaced half the oil with peach/mango flavored applesauce. This is from Dorie Greenspan's Baking from my home to yours.
I emptied this container of applesauce into a measuring cup and then added enough canola oil to make the 3/4 cup needed.
Fresh Mango Bread
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8 1/2 by 4 1/2-inch loaf pan (I sprayed it with Crisco Baking spray with flour). Put the pan on an insulated baking sheet or on two regular baking sheet, stacked one on top of the other. (This keeps the bottom from overbaking).
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended-the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it's getting too brown as it bakes, cover it loosely with a foil tent.) Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.