First, rehydrate the mangoes. You can do this step around 4 hours before making the bread, or the day before. Add 4 oz dried mangoes and 1 1/2 cups of water to a saucepan and bring to a boil. Boil the mangoes for about 5 minutes, and then turn off the heat and let them soak. You can let them sit for at least 4 hours, or store them in the refrigerator overnight.
Once the mangoes have soaked, preheat the oven to 350° F (180° C) and grease and flour a 8 or 9 inch (~20 cm) loaf pan.
Once the magnoes have soaked, add the mangoes with the water to a food processor or blender and process on high until you have a thick puree.
Add the 2 tbsp flax meal and 1/3 cup water to a bowl and stir. Let the mixture sit for about 10 minutes to thicken.
Add the 1/3 cup oil, 1/2 cup sugar, 2 tsp vanilla, and the flax meal mixture to a large bowl and whisk until well combined. Then whisk in the mango puree.
Measure the 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt into a medium bowl and stir until well combined.
Gently whisk the flour mixture into the wet mixture in 2-3 additions. Avoid overmixing.
Pour the batter into the loaf pan and bake at 350° F (180° C) for around 50-60 minutes.
Store for 3-4 days at room temperature, or up to a week in the refrigerator.
