Combine all ingredients in a heavy saucepan. Bring to boil, mash the mangoes with the back of a spoon or a potato masher. Reduce heat and let the mixture boil gently until thick, about 15 minutes. Let cool, mixture will thicken up more as it cools. Will keep for up to a week in the refrigerator.

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or a piece of parchment paper that is sprayed with gluten free non-stick cooking spray.

Whisk the tapioca flour, baking powder and salt together in a large mixing bowl. Add the eggs, cheeses and milk. Using your hands, mix the ingredients together until it starts to form a dough. Dust a work surface with more tapioca flour, dump the mixture out onto the work surface and knead until the dough is not sticky, you may need to add a little more tapioca. Roll the dough into golf ball sized balls and place on prepared baking sheet. Bake for 18 – 22 minutes or until the breads are golden brown and feel firm to the touch.