1

Prepare streusel: Stir all ingredients in small bowl to blend.

2

Prepare gingerbread: Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan.

3

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.

4

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.

5

Bake bread until springy to touch and tester inserted in center comes out clean, about 45 minutes. Cool completely in pan on wire rack. Cut bread into 9 squares and serve.