Mango Bread Pudding Recipe – Easy Indian-Style Dessert

Last Updated on 1 month by Neha Deshmukh

Mango Bread Pudding Recipe – Easy Indian-Style Dessert

Hey everyone! If you’re anything like me, mango season is the best time of year. The sweet, juicy aroma just fills the house and inspires all sorts of deliciousness. I’m sharing one of my absolute favorites today – a super easy, no-bake Mango Bread Pudding. It’s an Indian-inspired dessert that’s perfect for a quick treat or when you want to impress without spending hours in the kitchen. Trust me, this one’s a winner!

Why You’ll Love This Recipe

This Mango Bread Pudding is seriously addictive. It’s creamy, dreamy, and bursting with fresh mango flavor. Plus, it requires minimal cooking – honestly, it’s mostly assembly! It’s a fantastic way to use up slightly overripe mangoes (we’ve all been there!), and it’s a guaranteed crowd-pleaser. It’s also a lovely change from traditional Indian sweets, offering a lighter, cooler dessert option.

Ingredients

Here’s what you’ll need to whip up this delightful pudding:

• 2 medium mangoes
• 1/2 can (approx. 140g) condensed milk
• 1 cup (240ml) milk
• 1/2 cup (120ml) water
• 1 tsp mango essence
• 125 ml thick cream
• 8 bread slices

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mango Varieties: Alphonso mangoes are the gold standard for this recipe, if you can get your hands on them. Their rich, sweet flavor is unbeatable. But honestly, any sweet, fragrant mango will work beautifully – Kesar, Dasheri, or even Honey mangoes are great choices.
• Bread Choice: I usually use regular white bread, but brioche bread takes this pudding to another level! It’s richer and adds a lovely texture. Just make sure it’s not too crusty.
• Condensed Milk & Cream: Quality matters here. A good quality condensed milk will give you that perfect sweetness and creamy texture. Similarly, use a thick, full-fat cream for the best results. It really makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s super simple, I promise.

1. First, peel and chop the mangoes. Blend half of them with the condensed milk, milk, water, and mango essence until you have a super smooth sauce. This is the heart of our pudding!
2. Next, trim the edges of the bread slices. This just helps them fit nicely in the pan and soak up all that delicious mango goodness.
3. Now, layer an 8-inch pan with about 1/3 of the mango sauce. Then, arrange 4 bread slices on top, covering the sauce.
4. Pour another 1/3 of the sauce over the bread, then drizzle with some of the thick cream and scatter the remaining mango chunks.
5. Top with the remaining bread slices and pour the rest of the sauce over them. Gently tap the pan on the counter to help the layers settle.
6. Cover the pan and refrigerate for at least 2 hours, or even better, overnight. This allows the bread to fully soak up the sauce and the flavors to meld together.
7. Finally, slice the pudding, garnish with pistachios (if you like!), and serve chilled. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the chilling time! It’s crucial for the pudding to set properly.
• If you want a more intense mango flavor, you can add a tablespoon of mango pulp to the sauce.
• For a richer pudding, use a little more cream.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the dairy milk for almond or soy milk, and use a plant-based cream alternative. It’s just as delicious!
• Gluten-Free Adaptation: Use your favorite gluten-free bread. There are some really good options available now.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom powder to the mango sauce. It adds a lovely warmth.
• Festival Adaptations: This pudding is amazing during mango season, of course! It’s also a lovely dessert to serve during festivals like Diwali or Eid.

Serving Suggestions

This Mango Bread Pudding is perfect on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A sprinkle of chopped nuts (pistachios, almonds, or cashews)
• A drizzle of honey or maple syrup

Storage Instructions

Leftovers? (If there are any!) Store the pudding in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. Can I use frozen mangoes for this recipe?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before blending.

2. How can I prevent the bread from becoming too soggy?

Don’t over-soak the bread. Chilling for the right amount of time is key. Also, trimming the edges helps.

3. What is the best way to layer the bread and sauce for even soaking?

Pour the sauce evenly over each layer of bread. Gently pressing down on the bread helps it absorb the sauce.

4. Can this pudding be made ahead of time? If so, for how long?

Absolutely! You can make it a day ahead. In fact, it often tastes even better the next day as the flavors have more time to develop.

5. Can I add other fruits to this mango bread pudding?

Definitely! Strawberries, blueberries, or even a little bit of pineapple would be delicious additions.

6. What is the role of mango essence in this recipe?

Mango essence boosts the mango flavor, especially if your mangoes aren’t super fragrant. It just adds an extra layer of deliciousness!