3 ripe mangoes (if you can get the yellow Champagne ones, they're great)
1 stick butter
1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
2/3 cup chopped, salted pistachio nuts
14 ounce can sweetened, condensed milk
1 cup light brown sugar
2 tablespoons softened butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 degrees. Butter and flour a loaf pan.
A great way to peel the mangoes is to slice off the four sides and scrape them from the skin into a glass. Then, take a paring knife and get any extra fruit (and then suck on the 'bone').
Place butter and sugar in a food processor and process until creamy. Incorporate eggs and mango. Mix together flour and baking soda and add that to the mixture, blending well. Add pistachios and pulse just a few times. Pour mixture into prepared pan and bake 55 minutes, or until done. Allow to cool.
Meanwhile, make icing: In a small saucepan, whisk together condensed milk and brown sugar over medium heat. Bring to a boil, reduce to simmer and let cook 5 minutes, stirring. Remove from heat and stir in butter, extract and salt. Allow to cool a little bit.
Remove mango bread to a pretty place and spoon caramel icing over, letting a little run down the sides. Note: I made extra caramel icing because it's really good on top of ice cream. Serves 8.