Preheat oven to 350ºF. Butter a 9×5-inch loaf pan (or line pan with parchment.)
Cream butter, sugar and orange zest until light and fluffy. Beat in eggs. Combine flour, baking powder, baking soda and salt.
Add dry blend to butter mixture alternating with yogurt and orange juice; mix until well blended. Stir in nuts and mango pieces.
Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely. Slice and serve with Ginger Orange Butter.
Cream butter with orange zest and salt until light and fluffy. Blend in honey, and ginger root. Refrigerate.
Zest one fresh orange reserving 1 teaspoon zest for preparation of Ginger Honey Butter. Then juice the orange to obtain ½ cup of orange juice for use in the bread recipe.