You will need pureed mango for this recipe. For best results, use a bright, orange-fleshed, sweet mango like alphonso or champagne. It should be ripe. Because I don't always get what I need here in the markets, I usually use canned alphonso mango puree from India. I'll add an affiliate link in the recipe box, but you'll probably get it far cheaper at an Indian grocery store. If using fresh fruit, make a very smooth puree in the blender. I like using whole wheat pastry flour in this recipe because it makes the bread healthier and it's still delicious while being almost healthy. You can go with all purpose flour, or a mix of all purpose and regular wheat flour. You have a choice in how much sugar you want to add. I use 3/4ths cup, which makes this cake/bread sweet enough and delicious, but if you have a sweeter tooth, or if your mangoes just aren't sweet enough, you could go with as much as 1 cup. Cardamom is a must in this recipe--its fragrance makes this mango bread even more intoxicating and addictive than it already is. I also stir in a dash of vanilla extract, but that's optional. The blanched, sliced almonds on top of the bread are optional. I don't always add them. Over the years, readers who've made this recipe have written to tell me they've added chocolate chips