Reviewed: Mar. 8, 2008

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!

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Yumyum ^^

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 31, 2007

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!

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Miki

Cooking Level: Beginning

Living In: Scarsdale, New York, USA

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Reviewed: Dec. 20, 2007

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

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LLANDAFF

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Reviewed: Oct. 25, 2007

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

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 28, 2007

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!

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 20, 2007

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.

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hawnhoney33

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Reviewed: Jul. 3, 2007

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.

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coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Jun. 5, 2007

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.

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leafygreens

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Reviewed: Jun. 2, 2007

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!!

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GYMNAST9888

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Reviewed: May 27, 2007

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. 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!!

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ANGIEBUTTT

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Reviewed: May 1, 2007

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.

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Amy Hayes

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Oct. 24, 2006

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!

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Magikarp

Home Town: Nicosia, Nicosia, Cyprus

Living In: Port Jefferson, New York, USA

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Reviewed: Oct. 23, 2006

Delicious. I used a 9 x 13 inch baking dish and it came out great. Just the right amount of cardamom in our opinion. Next time I might try half mango, half some other fruit that would complement it like peaches. We will definitely make this again.

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Anj

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Reviewed: Oct. 15, 2006

Definitely a different, smooth bread pudding with a fresh, interesting flavor that is perhaps best suited for summer meals. I used canned pureed mango as I didn't have fresh mangoes at home, and it turned out fine (you can get canned mango from an Asian grocery). Topped it with toasted coarsely chopped almonds, since I like having that nutty crunch. Served it warm with whipped topping. Went over better with the adults than with the teenagers, so I'll probably only make this one if a gathering includes many adults with adventurous tastes. Thanks for the recipe.

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DarkAngel

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2006

This

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Annaid

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2006

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!

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frankie_z

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Reviewed: Jul. 7, 2006

Amazing taste and texture! I don't think I'll use cardamom again next time but that's just a question of personal taste. I'll try with ginger or cinnamon. My bf gobbled it down and I don't think he had ever eaten something with cardamom before: that's a keeper in my books!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jun. 20, 2006

I love bread pudding & I love mangoes but I was unsure of the two together...I shouldn't have been....this was good! I had 3 WW kaiser rolls that needed to be used so I used those, I had two small mangoes & one large so I used all three & I added a little more sugar. My eggs were very large so I just added a bit more milk to compensate for the additional bread. On the test bite, I thought it might need a sauce to accompany it but then I couldn't stay out of it while I was cooking dinner so evidently not. LOL The first thing my hubby said to me this morning was to say again how good the bread pudding was so I guess it's a winner in his book too.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 11, 2006

this is soooo simple and great way to use up mangoes. cardamom makes the dish, so don't leave it out or substitute with another spice. excellent!!!!

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nancyh

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 18, 2006

I'm going to make this again tomorrow, but will use more cardamon (I scaled this down to 2 servings, and we could barely taste the 1/2 tsp). I might also try it with raisins. With a little bit of tweaking, this would be absolutely awesome. Thanks!

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