Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper or coat it with nonstick spray.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly distributed.

In a large bowl, whisk the granulated sugar, light brown sugar, and neutral oil until the mixture is sandy and well combined.

Add the eggs to the sugar-oil mixture and whisk vigorously for 30 seconds until light and slightly fluffy, then stir in the vanilla extract.

Pour the mango puree into the egg mixture and stir with a spatula until the batter is smooth and uniform in color.

Add the dry ingredients to the wet mixture and fold gently with a spatula until no streaks of flour remain, avoiding overmixing.

If using, fold in the shredded coconut and chopped macadamia nuts with a few gentle strokes of the spatula.

Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.