Go ahead and pour yourself a little rum to sip while you finish baking and preheat oven to 350 degrees.
While you wait for your butter to cool, chop two mangos. I use the technique my mother taught me: slice the mango on each side of the pit, then score the flesh and peel away the skin. Peel the skin from the pit and scrape off the mango meat surrounding the pit. Kulia Cooks has a helpful tutorial here. You'll end up with about two and a half cups of mango chunks.
In a large bowl, whisk together three eggs and half cup canola oil. By now, your butter should be room temperature; add the butter and 2 tsp vanilla. Add your dry ingredients and stir well, then incorporate the mango chunks and raisins (drain off the rum before adding the raisins to the rest of the mix).