Grease your loaf pan with butter and dust liberally with flour. Or you could line with parchment. Preheat oven to 160 C/ 325 F.

Sift or whisk together the flour , baking powder and salt. To make cake flour : measure out 2 ½ cups all purpose flour into your mixing bowl, remove 5 tablespoons of the flour out and replace with 5 tablespoons of corn flour. Whisk this with the baking powder and salt. Keep aside.

Beat the butter and sugar together until light and fluffy .

Add the eggs , ONE at a time , and beat each well until incorporated.

Add the vanilla and beat well .

Add in the dry ingredients mixture and beat at low speed for a minute or so until incorporated.

Divide the batter into two bowls. It doesn’t need to be exact as you will be swirling them anyways.

To one bowl, add the mango puree and beat until incorporated smoothly.I

In the pan, alternately drop big blobs of the vanilla and mango batter like. Then over the vanilla, drop mango blobs and over the mango , drop vanilla batter. Do this until you use up both batters.

Swirl ( s – shapes) both the batters using a skewer or knife.

Bake in the preheated overn at 160 C/ 325 F for 45- 50 inutes until a toothpick into the centre comes out dry.

Cool in the pan for 15 minutes and then remove from pan , and cool completely on a wire rack.