Preheat oven to 180°C. Grease and line 6cm deep, 10cmx21cm (base) loaf pan. Cut the cheeks from 1 mango. Using a large spoon, remove the mango fruit from the cheeks. Dice the fruit. Repeat with remaining mango but thinly slice the fruit.
Combine flour, baking powder, sugar and coconut in a bowl. Make a well in the centre. Add the oil, coconut milk and banana. Stir gently until combined. Fold through the diced mango. Spoon mixture into the loaf pan and smooth the surface.
Top with sliced mango. Bake for 60-65 minutes or until a skewer inserted in the centre comes out clean. Cool 10 minutes then lift onto a wire rack.
Serve sliced or toasted under the grill or in a sandwich press topped with vegan yoghurt, mango, figs, berries and passionfruit.
TipMango banana bread will keep 4 days in an airtight container in the fridge. Alternately slice and wrap in plastic and freeze for up to 3 months. If you're not vegan, its delicious toasted and served with butter or ricotta.