Preheat oven to 350 degrees F. Put mango in a small bowl and cover with very warm tap water. Let stand 5 minutes, then squeeze excess water from mango and coarsely chop. Spray an 8-1/2 x 4-1/2-inch bread pan with nonstick spray.

In medium bowl, whisk together flour, brown sugar, baking powder and salt. In large bowl, whisk together eggs, butter, milk, bourbon, mashed banana and vanilla extract.

Add dry ingredients to wet ingredients and whisk until just combined. Fold in pecans, coconut and mango. Pour into prepared pan and bake 55 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Transfer pan to cooling rack; let stand 15 minutes. Remove bread from pan and transfer to cooling rack. Serve warm or at room temperature.