<http://schema.org/recipeInstructions>
" Cut flesh from mango pits, transfer to food processor, and process until smooth. (You need 1 cup puree to make the bread. A couple of tablespoons more than a cup won&amp;#039;t hurt, but if you have quite a bit more, measure out 1 cup and save any remainder for another use). Preheat oven to 375 degrees F. Grease and flour 9 x 5 x 3-inch loaf pan. Spread coconut on jelly-roll pan, and toast in oven, stirring occasionally, 5 minutes, or until golden. Cool to room temperature. In large bowl, stir together flour, baking soda, cinnamon, salt, and allspice. Stir in ginger. In another large bowl, with electric mixer on medium speed, beat brown sugar and oil until combined. Beat in eggs, 1 at a time, beating well after each addition, until light and creamy. Beat in lime zest and juice. Beat in mango puree and toasted coconut. Fold in dry ingredients until just combined. Spoon batter into loaf pan and smooth top. Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, unfold bread, and cool completely on wire rack."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a25049/mango-ginger-quick-bread-4070/?link=rel&dom=yah_life&src=syn&con=blog_redbook&mag=rbk>