Like most of the "quick" breads in the book, this came together rapidly and easily. It was only quick in the preparatory sense however as it took well over an hour to bake.
It smelled fantastic as it was baking.
I don't care for mangoes personally so I just could not get into the idea of trying it. I took it to work and it was gone in a snap. My friend Kathy also tried a slice and she quite enjoyed it.
One of the ladies at work felt it had a ginger bread taste to it, but Kathy did not feel that was so. She really liked the pieces of fruit inside, though.
My lack of expertise with mangoes was obvious in my fruit selection. I chose two mangoes to ensure I would have enough diced mango to make two cups. The first mango I chopped was juicy and a deep orange color. It was so attractive I was slightly tempted to try the cake. However, my second choice was of second quality - at best. It was far from ripe, barely yellow and had no juice whatsoever. Having already cut into its flesh and having no other mangoes nearby I decided to go with it. My theory was that this mango would soften during the cooking process, though it might not add any juice or flavor to the bread/cake; it would also not detract from the flavor. That seemed to be proven by the response to the cake.
I won't be making this again unless I happen upon a stash of mangoes or get a specific request for it. It was easy enough and well liked enough - it just doesn't suit my palette.