Mango Bread Pudding

    1 hour

    A delicious mango bread pudding with a healthy dash of cardamom. Can be made as one large pudding or in individual dishes.

    72 people made this

    Serves: 8 

    • 6 slices white bread, torn into small pieces
    • 2 ripe mangoes - peeled, seeded and diced
    • 1/4 cup (65g) white sugar
    • 3 eggs, lightly beaten
    • 2 cups (500ml) milk
    • 1 1/2 teaspoons vanilla essence
    • 1 1/2 teaspoons ground cardamom
    • 40g butter

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C. Butter a medium sized baking dish.
    2. Mix together the pieces of bread and mango and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
    3. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

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    Reviews in English (67)


    Yum! I didn't add the cardamom, instead I used cinnamon. Everyone loved this and it was the easiest desert I think I've ever made! You really could use any fruit you like, even tinned apple or peaches would work, but fresh is always best if you can get it. Though the mango is devine! Yum! Yum!  -  11 Apr 2013


    I prepared this dish for some dinner guests from Kenya because mango is such a staple over there. They loved it! He said that he didn't like most American desserts because they are too sweet, but he thought this was perfect. So that tells you that it is not a rich dessert, if that's what you're looking for. I just used plain white bread like the recipe called for but perhaps using the Hawaiian bread that a previous reviewer used would give it a little extra sweetness. I personally love sweet, rich desserts so I probably would not make this again for myself, but I'm giving it 5 stars on behalf of my friends from Kenya. And it's so quick and easy to make that I give it 5 stars in that department. One more note--I could not find cardomom in the grocery store so I substituted a combination of cinnamon and ginger.  -  07 Dec 2005  (Review from Allrecipes USA and Canada)


    Just like some of the others, I was unsure of how the combination of bread pudding and mango was going to taste. This recipe was so simple. My mother-in-law is German and a fantastic cook. I made this and brought it over to her for her to taste. I carried it in, set it down on the counter and went out to my car to get something else. When I returned to the house I caught her with spoon in hand already eating the mango bread pudding right out of the baking dish. I laughed and she remarked how tasty it was. She just about ate the whole thing. Next time I make it I will make sure that I pour the egg cardomon mixture onto the bread/mangoes immediately after mixing the cardomon in. I didnt the first time and the cardomon had all settled to the bottom of the mixture and consequently it was all concentrated in the same area of the baking dish. This recipe is a winner in my book!  -  08 Jul 2006  (Review from Allrecipes USA and Canada)