Coconut Mango Bread

Preheat oven to 325

makes 2 loaves or 16 mini loaves

What you need!
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 cups quick cooking rolled oats
2 tsp baking soda
3 1/4 cups flaked coconut
2tsp salt
4 large eggs
1 1/2 cups light brown sugar
2 tsp cinnamon
2 tsp nutmeg
2 tbsp vanilla
1/4 cup canola oil or melted butter
2 ripe mango's diced very small or processed in a handy chopper of food processor ( about 2 cups) reserve 1/2 cup for mango butter sauce

Blend together the 2 flours , oats, baking soda, 3 cups coconut, and salt In separate bowl beat eggs until foamy , add brown sugar, vanilla, oil, and mango blend well.

Combine the 2 mixtures blending until dry ingredients are moistened. Batter will be thick, spoon batter into loaf pans that have been sprayed with cooking spray.

Sprinkle to of each bread with coconut.

Will make 2 regular size loaves or 16 mini loaves ( I like the mini loaves seams to last longer) Bake for 30 min. if using the mini loaves Bake for 50-55 min using regular size pans.

I topped this bread with a sauce that I made using:
1/2 stick Smart balance butter blend
1/2 cup mango pureed
a dash of cinnamon
a dash of nutmeg
1 tbsp of brown sugar 3 tbsp of apricot preserves

Bring to a simmer, turn down simmer of about 10 min. add to top of bread while warm.