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Saturday, June 15, 2024

Quick Mango Dessert | Mango Bread Pudding

Mango bread pudding is a tasty melt in mouth dessert that can be whipped and set in no time. Quite easy to prepare and tastes delicious. I am always fascinated towards less complicated desserts which hardly takes much time to put together as this is the last item to prepare at home and after an elaborate meal, I hardly find time to prepare lengthy desserts. So, for people who love simple to go desserts, then this is a great choice to try before the mango season ends. Check it out !!


Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 7-8
Author ~ Julie
Ingredients
ripe mango 2
bread slices 7-8
whipping cream 1 cup
granulated sugar 1/2 cup
custard powder 2-3 tbsp
milk 2 cups 
pistachio slices 2 tbsp

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Method
  • Remove 1/4 cup milk and bring the remaining to a boil in a pan. When the milk is heated, add the sugar to dissolve. Keep stirring to prevent the milk from getting burnt at the base of the pan.
  • To the remaining milk, add the custard powder and mix without lumps. Add this mix to the boiling milk and cook till thickened. Continue to stir till you finish and switch off the flame. Leave to cool.
  • In another bowl, add the whipping cream and whip until soft peaks. Keep aside.
  • Trim the edges of the bread slices and keep aside.
  • Wash and cut the mangoes in small cubes. Add one chopped mango to the blender jar and purée without adding water. Leave the remaining chopped mangoes just like that for garnish.
  • Add the puréed mango to the cooled custard and mix. Reserve 1/4 cup mango purée for garnish.
  • ASSEMBLING : In a glass bowl, arrange the bread slices as one single layer. Then add the mango custard mix to cover the bread slices. Divide the chopped mangoes in three and add one part of the mangoes in this layer.Then divide the whipped cream in two and add one part of whipped cream. Smoothen the whipped cream evenly and then arrange another layer of bread slices, custard mix and chopped mangoes. Finally, add the remaining whipped cream and level it up. Add specks of the reserved mango purée and draw designs with a skewer. At the end, add the remaining mango cubes, and pistachio slices.
  • Cover with a cling wrap and refrigerate for 2–3 hours.
  • After 3 hours, remove from fridge and cut in slices and enjoy. 



NOTES
* I have used non diary whipping cream so it has sweetness. But if you use the diary one, please add sugar and whip.
* You can use corn starch instead of custard powder.
* You can add 2tbsp of milk powder along with custard powder to make it richer.
* You can use condensed milk instead of granulated sugar when making custard.