I made this for a family gathering, and everyone loved it! Of course, my parents are Indian, so they like anything with mango and cardamom in it. :-) I really do suggest using cardamom and not substituting another spice. The flavor meshes with fresh mango unlike anything else out there. This recipe was also easy, which is always a plus when cooking for a crowd.

Tastes almost like a fruit cobbler ... amazing!

No matter how hard I tried, I just couldn't get this right. The BF was so excited when I was baking it and then so disappointed with the results. This is one is a miss.

Made this twice in one week. Served with a vanilla sauce recipe I found after reading the reviews that it wasn't very sweet. I also used Hawaiian sweet bread and I did find the cardamom at my local Safeway. I served it to my family first and then made it again over the weekend for a party. Everyone LOVED it, said it was delicous, wonderful, etc, so I'm giving it 5 stars, even though I just thought it was "good". VERY easy to make and I would make it again.

A new favorite!!! My Alterations: Whole Wheat Bread Substituted olive oil for butter Changed 1 1/2 tsp cardamon for 1/2 tsp each of cardamom, ginger, and cinnamon Added dried cranberries.

WOW! This was so different than the average dessert and with the cardamom it had a very unique flavor. I upped the sugar to 1/2 cup and used a deep casserole dish but otherwise followed the recipe. Next time I will use just 1 t. cardamom since, as others mentioned, it is a strong presence.

Tasty recipe! The first time I made it, I did not have cardamom and substituted cinnamon. The result was very delicious. BF requested it again, so the second time, I used cardamom as listed in the recipe but we both wish I hadn't. The cardamom is strong, but that could just be personal taste. Next time, I will use only cinnamon and maybe mix in a handful of raisins as well. This is a light and flavourful dessert. Recommended!

I made this for Christmas dinnner... it was very good! It was such a light and refreshing dessert, contrary from what I think of when i think of bread pudding! But nonetheless, the flavors were perfect together! The cardamon and mango go SO well! The only change i made was that instead of white bread, i used a combination of italian bread and Whole Foods "Seed-uction" bread... It was great! Crispy top and edges, and moist inside.... yummmm.... This dessert went perfectly with a Curried Monkfish dish that i made... an Indian theme!

Wonderful....even though I used mixed spice instead of cardamom and forgot to add sugar!

This was really good. Be sure to use ripe mangos.

I was looking for something to do with an overabundance of mangos, and when I found this I was excited, because I also had half a loaf of day-old homemade bread. I scaled back on the sugar because the bread had molasses in it (Lisa's Sunflower Bread, also from this site; good combo, btw), and followed the rest of the recipe as written. We found the cardamom to be a bit strong for our liking, though husband had whipped cream, and said that it toned the cardamom down some. We will definitely be making this again, just with a little less cardamom. I like the idea of low sugar, high fiber recipes like this, and when you find one that tastes good, you hang on to it!

This was excellent! I used day old french bread- made it nice and crisp on top. Can easily add more or less mango or bread to this recipe depending on your preference.

Thank you for sharing this absolutely delicious recipe! I mix the cardamon with the bread and mango to ensure an even distribution then sprinkle somemore on top before baking. I have also used French and cinammon/raisin bread to rave reviews.

I thought this was awesome, and so did almost everyone else in my family. It is very light, not a heavy load like most bread pudding. We ate it hot, with some cool whip and it was wonderful!!

I was looking for a healthy bread pudding recipe for our extra baguettes, and this was it! This is a great combo (it tastes like an indian dish that is basically mango pulp with cardamom), and I lightened it up by using Splenda and Smart Balance instead of butter. After it cooled slightly, it was really delicious and not too sweet-- my entire family loved it. Crunchy on top, kind of a custard on the bottom, and the mango adds plenty of fiber! Thanks for this great recipe!!

This dessert was excellent. I cut down on the milk the first time because I like my bread pudding on the dry side. I also baked it in a loaf pan and it turned out great. I loved the mango taste and made a simple vanilla sauce to go on top. This was so easy and tasty--it will be a regular dessert in my house.

I just made this pudding and unfortunately I did not like it as much as everyone else did. I thought it was too sweet and the consistency of the milk/egg mix was similar to that of an omelette. I even cooked it for much longer than the indicated time and at a higher temperature. I sprinkled some brown sugar on top hoping it would caramelize nicely but it just seeped through instead. Maybe I just don't like bread pudding!