625g jar mangoes sliced in juice, drained
1 cup milk
2 eggs, lightly beaten
50g unsalted butter, melted, cooled
1½ cups self-raising flour
½ cup plain flour
½ tsp bicarbonate of soda
2/³cup shredded coconut
¾ cup frozen blueberries
2 tblsps traditional rolled oats
Spreadable butter, to serve
Grease a large, deep loaf pan (base measures 11.5cm x 20cm, 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.
Blend mango in a blender until smooth. Reserve 1 cup. Use remaining puree for another recipe. Transfer reserved puree to a large jug. Add milk, eggs and melted butter. Whisk until combined.
Sift combined flours and soda into a large bowl. Stir in Natvia and ½ cup of the coconut. Add mango mixture. Stir until combined. Gently fold in berries. Pour into prepared pan. Smooth over top. Sprinkle with combined oats and remaining coconut.
Cook in a moderately slow oven (160C) for about 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.
Serve warm or cold bread cut into slices with butter.