Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Cream the butter and sugar until light and fluffy; add eggs one at a time. Continue beating until mixture is very light.
Sift the dry ingredients together; stir the mango puree, grated coconut, sour cream, and lime zest together. Alternately add the wet and dry ingredients to the creamed butter. Beat well after each addition, scraping sides often. Beat until smooth.
Pour batter into prepared pan, and bake in the center of the preheated oven for about 50 minutes, or until bread tests done when pierced with a skewer. Cool 10 minutes, then turn out onto a rack to finish cooling.