Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan. In a large bowl with an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, and continue beating until the mixture is creamy. Stir in the mango puree. (The mixture will look "separated, " but will come back together when the dry ingredients are added.) In a small bowl, combine flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients into the creamy mixture. Be careful not to overmix. Using a rubber spatula, gently fold in the crystallized ginger. Spoon the batter into the loaf pan. Bake for 1 hour. The cake should be golden brown and feel firm when lightly pressed with your fingertips. Let cool in the pan for 15 minutes, then transfer to a cooling rack.

Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g Carbohydrate; 50mg Cholesterol; 169mg Sodium

bread, perfect for a foggy morning or a hot afternoon.