Mango Bread

Preheat the oven to 350°F (175°C) and grease a loaf tin, lining the base and sides with baking paper.

Cream the butter and fine sugar together in a large mixing bowl, beating with an electric mixer for 2-3 minutes until pale and fluffy.

Add eggs one at a time to the butter mixture, beating well after each addition until fully combined.

Stir in the mango pulp and sour cream until just combined, mixing gently to avoid overdeveloping the batter.

Sift the self-rising flour into the mixture and fold gently with a spatula until only just combined; do not overmix.

Fold through the chopped dried mango pieces evenly throughout the batter.

Pour the batter into the prepared loaf tin, smoothing the top level with a spatula.

Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out clean.

Cool the bread in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving.