Preheat your oven to 325°F and grease a 9x5 loaf pan.

Puree your mango until completely smooth.

In a large mixing bowl, whisk together eggs and sugar until the sugar dissolves.

Add oil and whisk to combine.

Stir in the mango puree and extract.

Add flour, salt, baking powder, and baking soda. Fold gently until no streaks of flour remain. Do not overmix.

Pour batter into the prepared pan and smooth the top.

Bake for approximately 1 hour. Check with a toothpick at the one-hour mark. It should come out clean or with just a few moist crumbs. Mine took 1 hour and 10 minutes.

Cool in the pan for 20 minutes, then remove and cool completely on a wire rack before slicing.

Wrap in cling wrap once cooled. Even better the next day.