- 1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
- 1/4 cup sugar
- 2 1/2 tablespoons finely chopped crystallized ginger
- 2 cups all purpose flour
- 3/4 cup (packed) golden brown sugar
- 1 1/2 tablespoons ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 pound ripe mangoes, peeled, pitted
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 large eggs
- Stir all ingredients in small bowl to blend.
- Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
- Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
- Buttermilk and baking soda help give the gingerbread a tender texture.