1 cup golden raisins
1/4 cup brandy (I actually used Remy Martin V.S.O.P. cognac)
2 large mangoes, peeled, diced
1 3/4 cup flour
1 tsp baking soda
1 heaping tsp cinnamon
1/2 tsp salt
heaping 1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup packed brown sugar
1 stick unsalted butter, brought up to room temperature
3 large eggs
1 tsp vanilla
Preheat oven to 350 degrees. Butter and flour a bread pan (I used a glass 1.5 qt loaf pan, the same I use for all my breads). In a small bowl, mix raisins and cognac and put aside.
Puree the mangoes in a food processor or blender until smooth. It should be about a cup (I ended up slightly less than a cup and it turned out okay. If it's more than a cup, I'd use about a cup and reserve the rest for another use).
Whisk together flour, baking soda, cinnamon, salt, ginger, and nutmeg in a small bowl.
In a large bowl, beat together the brown sugar and the butter until fluffy. Beat in eggs, one at a time, then mango puree and vanilla. Slowly add the dry ingredients to the mixture and beat until just combined. Then, using a spoon or spatula, fold in the brandy-soaked raisins.
Pour batter into the bread pan. Bake it for about 75 minutes, or until a tester comes out clean. Cool for 20 minutes in the pan on a cooling rack, then turn the loaf out and let cool completely.
This bread was really tasty with a little bit of butter in the morning. This bread doesn't taste too much like mango, but is still tasty. One thing I did notice was that the raisins retained some of the cognac flavor, which was a nice counterpoint to the bread.