In a small bowl cover 1/2 a cup of raisins or dried cherries with warm water and let them plump for 10 minutes. I used golden raisins because that's what I had. I think cherries would be better.
In a large bowl using a whisk combine 2 cups unbleached all purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, and 1/2 a teaspoon salt, the raisins/cherries.
In another bowl mix 1 cup sugar, 2 large eggs, 2/3 cup vegetable oil. Beat until fluffy and light colored, about 3 minutes. Add 1 teaspoon vanilla.
Combine wet and dry ingredients. Don't overmix.
You want the mangoes ripe, but firm enough that they will hold their shape while baking. The pit is awful to get out, remove the fruit from the pit by cutting down either side of the pit, then peel off the skin. Or you can use frozen mango. I used a combination of fresh and frozen mango.
With a large spatula or spoon fold in 2 1/2 cups chopped firm mangoes, and 1 tablespoon lemon or lime juice.
Grease two 7 1/2-by-3 1/2 inch loaf pans, fill each about half full. Bake in a preheated oven on 350 F 40-45 minutes. The recipe actually says 35-40, but both times I made this that wasn't long enough. You could always check after 35 just in case that's the time it takes in your oven. Insert a knife or cake tester in the center, when it comes out clean the bread is done.
Cool completely, then wrap tightly in plastic wrap and let stand at room temperature until serving.
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