Ingredients

• 2 mangoes
• 2 cups (300g) plain flour
• 1/2 cup (70g) coconut sugar, plus extra 2 tsp, to sprinkle
• 2 tsp baking powder
• 1 cup (280g) natural Greek-style yoghurt
• 3/4 cup (180ml) extra virgin olive oil
• 2 large eggs
• 2 tsp vanilla bean paste
• 1/3 cup (50g) roughly chopped macadamia

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 21.5cm x 11cm, 7.5cm-high loaf pan and line with baking paper, with paper extending 2cm over long edges.
2. Cut 2 cheeks from 1 mango and thinly slice (you’ll use this to top the loaf later). Set aside. Cut the flesh of the remaining mango into 2cm cubes (you’ll need 300g mango cubes) and place in a medium bowl.
3. Place flour, sugar and baking powder in a large bowl and whisk until well combined. Place yoghurt, oil, eggs and vanilla in another large bowl. Whisk until well combined. Sprinkle 2 tbs of dry ingredients over the chopped mango and gently toss to coat. Add remaining dry ingredients to the yoghurt mixture and stir until just combined. Stir through chopped mango, then spoon into prepared pan. Level surface and arrange the two sliced mango cheeks on top, with slices slightly fanned out. Sprinkle with macadamias, then with the extra sugar. Bake for 1 hour 15 minutes, or until a skewer inserted in the centre comes out clean.
4. Cool for 15 minutes in pan, then use the baking paper to transfer to a wire rack to cool completely.