Mango Bread Pudding Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 11, 2013
I have made both this recipe and the one from which it derived which is made with sugar. They are both very good. I made once using cinnamon and another time using the cardamom that the recipe calls for. Again, both were very good. I used leftover multi-grain hamburger buns and the second time leftover challah bread. A really simple, yet versatile recipe. Several other reviewers noted that very ripe mangoes should used and I agree. Really great bread pudding!
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Photo by KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Centennial, Colorado, USA
Reviewed: Apr. 28, 2013
I love mango and this recipe is so easy and tastes wonderful.
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Photo by SugarPie
Reviewed: Mar. 4, 2013
I used cinnamon instead of the cardamom, I also instead used a 9x9 square baking dish thanks to someone elses review and it was so plump! It turned out perfect.
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Reviewed: Mar. 30, 2011
Great recipe! I had stale baguette and 2 almost over-ripe mangoes to use up so this was perfect. I used cinnamon in place of cardamom and baked this in a 9x9 ceramic dish for just under 50 minutes. It tastes like delicious French toast!
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Reviewed: Aug. 3, 2010
Loved this recipe - thank you for sharing! Note for those wanting to make this for the first time...make sure your mangos are RIPE and of the sweeter variety - not sure how well it would work otherwise...
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Photo by SunnyByrd
Reviewed: Apr. 7, 2010
This is really good! I used a 9x9 square baking dish and had plenty of room for the recipe as written, so I would suggest using that size unless you like your bread pudding very thin - it will still bake for the same amount of time. The cardamom was a nice touch, but a bit heavy-handed for me - I would probably use 1/2 the amount next time. I served this with a little warm coconut cream drizzled on top. Delicious! Thanks for the recipe!
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Living In: Seattle, Washington, USA

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