I made the starter this time and let it sit in the refrigerator for a day. For the starter, warm 1/2 cup water and add 1 teaspoon yeast and 1 teaspoon sugar to it and mix well.

Let it sit for 10 minutes or until frothy.

Add 1 cup bread flour to it and mix well.

Keep this mixture in a covered container in the fridge for a day.

For the main dough, warm 1/2 cup water and add 1 teaspoon yeast to it and mix well.

Let it stand until frothy(10 minutes)

Add in the milk, sugar, 1 cup wheat flour, salt and nutmeg and mix well.

Add in the mango puree(1/2 mango) and crushed mint. (You can add more mango puree if to add a more mango taste to the bread!!)

Add in the starter dough which has been brought to room temperature.

Add wheat flour 1 cup at a time and knead into a soft dough.

Place dough in a well oiled container, cover it with plastic wrap and place in a warm oven for an hour or until doubled.

Take the dough out and knead on a well floured surface for 5 minutes.

Add in the chopped mango and raspberries and knead well.

Place this dough in a well oiled bread pan.

Place pan in a warm oven for half an hour.

Tap the bread to see if it makes a hollow sound to confirm that the bread is done.

Cool on rack before slicing!