Start by heating your oven to 350°F (175°C). Grease a loaf pan well or line it with parchment paper. I usually use parchment because it makes lifting the bread out so much easier.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until everything is evenly combined.

In another bowl, whisk the eggs and sugar until smooth. Stir in the mango puree, oil, vanilla extract, and lemon extract. The mixture should look creamy and smell wonderfully fruity.

Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula. Stop mixing as soon as the flour disappears. A few small lumps are completely fine and help keep the bread soft. Fold in the diced mango and any extras you'd like to add.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking around the 50-minute mark. If a toothpick inserted into the center comes out clean or with a few moist crumbs, it's ready.

Let the bread rest in the pan for about 10 minutes before moving it to a wire rack. As tempting as it is to slice into it right away, letting it cool a bit helps the loaf hold together. Then cut yourself a thick slice and enjoy every bite of that soft, moist crumb and sweet mango flavor.