This is an excellent recipe. I love mangos and was looking for some good ways to use them, and my husband loves bread pudding so I figured this would be perfect. The only thing I changed was to reduce the cardamom to 1 tsp for fear of it being overpowering, and I thought that amount was perfect. I also really urge people not to replace the cardamom with another spice- it gives such an amazing flavor to the mango. I made this in ramekins, and topped them with a scoop of vanilla ice cream- delicious, and looked pretty too!

Reviewed On: Aug. 17, 2008

So. Freakin. Good. I took the advice from the other reviewers and made this with cake flour (2 cups + 2 tbsp), a full cup of cocoa, 2 extra tbsp of sugar, buttermilk instead of milk+vinegar, and added a tsp of vanilla. I baked it at 325 and it came out perfect- soooo chocolatey and moist. It is VERY sticky- I used a good non-stick bundt pan and also sprayed the bejesus out of it with Pam. After taking it out of the oven, I let it cool in the pan for 10-15 minutes, loosened the edges with a butterknife, and then turned it upside down over a rack and gave it a couple of good shakes and it popped right out, intact. Next time I'll grease the cooling rack too, because the cake even stuck to that a bit. I made ganache (also from this site) and drizzled that over the cake. I love it- this recipe is definitely a keeper, and really easy to make.

Reviewed On: Aug. 9, 2008

so yummy- we made this for a short-notice BBQ with a couple of friends as an alternative to burgers and dogs- really easy and so much more impressive. made it again for a birthday party and was a big hit then too. we used half sesame and half regular oil, and substituted the white sugar with brown. we tried it on chicken and sirloin and it was great with both. this is a new favorite with our families and we'll definitley make it frequently in the future!

Reviewed On: Aug. 13, 2005