When I was a little girl, I used to go to my friends' houses just before mealtimes and try to look hungry. I found that this was a good way to get treats. When my mother found out, she was embarrassed and told me I shouldn't makilo (eye wistfully) the neighbor's food.

I was reminded of this when I was sitting in the Honolulu Club lounge last week. I smelled some delicious mango bread being served at the next table, but Dolores Juan saved me from having to makilo by kindly offering me some. The mangos were perfectly cut up, so that you could really taste the fruit. I almost choked when I heard her say they were Piries. Where do you get Pirie mango at this time of the year? She said her boyfriend picked them from his yard in Aiea. She got up at 3 o'clock in the morning, so she could bake the bread, work out and get to work on time. It is not often you will get a generous serving of mango bread, and Pirie at that.

After I interviewed her for this column, I learned how Dolores became kind and generous. She was born in Ilocos Norte in the Philippines. Right from the beginning, life was very hard. From the time she was little, she has been working. When both her parents became ill, she became the sole supporter of the family. She worked for her aunt in a restaurant where she cleaned vegetables and fish. She managed to squeeze in her education between her busy work and caregiving schedules.

She married at an early age, and her first husband left her with one child and no support. Fortunately, her sister was always supportive and generous. She even matched her with a second husband.They moved to Hawaii to start a new life. Although this marriage was short-lived, he gave her a second son and real estate investment skills.

Reflecting back on her life, she realizes that through these difficulties, she learned some very valuable skills and lessons of life. In spite of the hardships, she kept on working hard and never gave up. Today, she has been able to maintain her good health, has two wonderful grown sons, a supportive boyfriend and owns several successful businesses.

Here's my version of her bread.

DOLORES' MANGO BREAD

• 1 cup whole-wheat flour

• 1 cup all-purpose flour

• 2 teaspoons cinnamon

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 cups ripe mango, cut into 1/4- 1/2 inch pieces

• 1/2 cup egg substitute (e.g., Egg Beaters)

• 1 cup pure maple syrup or agave syrup

• 2/3 cup applesauce

• 1/2 cup raisins

• 1/2 cup nuts (walnuts, pecans)

• 1/2 teaspoon lemon juice (optional, if mangos are sweet)

• Nonstick spray with flour

Preheat the oven to 350 degrees. Meanwhile, place the flours, cinnamon, baking soda and salt in a sifter over a large mixing bowl. In another mixing bowl, combine the mango, egg substitute, maple syrup, applesauce, raisins, nuts and lemon juice. Place this mixture in the dry ingredient bowl and stir until all the ingredients are well combined. Do not over-mix. Spray the nonstick spray in a 9-by-13-inch baking pan. Pour the batter and spread evenly into this pan. Bake in the middle of the oven for 30 minutes or until a toothpick inserted into the middle comes out clean.

Makes 18 servings (one slice per serving).

• Per serving: 274 calories, 5.3 g fat, 17 mg cholesterol, 228 mg sodium, 46 g carbohydrate, 7.8 g protein

Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802 or e-mail taste@honoluluadvertiser.com. Carol Devenot is a Kaimukí-raised teacher and recipe consultant, and author of Global Light Cuisine (Blue Sea Publishing, paper, 2008). Cookbooks and e-books available at bookstores and Web site www.globallight cuisine.net.