Mango Gingerbread with Macadamia Streusel
['1/3 cup finely chopped lightly salted dry-roasted macadamia nuts', '1/4 cup sugar', '2 1/2 tablespoons finely chopped crystallized ginger', '2 cups all purpose flour', '3/4 cup (packed) golden brown sugar', '1 1/2 tablespoons ground ginger', '2 teaspoons baking powder', '1 teaspoon baking soda', '1/4 teaspoon salt', '1 pound ripe mangoes, peeled, pitted', '1/2 cup buttermilk', '1/4 cup canola oil', '2 large eggs']
Stir all ingredients in small bowl to blend.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
Buttermilk and baking soda help give the gingerbread a tender texture.
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