If you`re tired of the plain old cinnamon coffee cake recipes out there, then I`d like to introduce you to something a little different. This tasty breakfast cake isn`t too sweet, but it`s full of tropical flavor and the ginger packs an extra punch for your taste buds.

Ginger-Mango Coffee Cake

Makes 16 squares

1.5 c. mango, mashed (fresh is best, but you can use drained canned chunks instead)
2 tsp. fresh ginger, grated (use 1 tsp. if using dried powder)
1 tsp. cinnamon
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. sugar
1/3 c. oil

Preheat oven to 350º.

Mix mango, oil and spices together in a large bowl. Beat in eggs.

In another bowl, mix dry ingredients. Dump into the mango mixture and beat for 1 minute or until well mixed.

Pour into a 9×9 greased pan and bake for 25-30 min. or until a toothpick stuck in the middle comes out clean.