Mango Bread and Butter Pudding

An easy sweet mango recipe with yummy tasty flavor…


Canola cooking spray

1-2 large ripe mangoes, sliced or 400g can mangoes in natural juice, drained

1 loaf thick sliced, high-fibre white bread, (16 slices), toasted

2 eggs, lightly beaten

1/2 teaspoon ground cinnamon

1/2 cup caster sugar

250ml reduced fat milk or soy milk

1 tablespoon custard powder

Reduced fat vanilla ice-cream or custard, to serve


Preheat oven to 180°C. Lightly spray four 1 cup capacity ramekins with canola spray and line the bases with a circle of non stick baking paper. Decoratively arrange some of the mango slices in the base of each ramekin.

Trim the crusts from the toast. Using a ramekin as a guide, cut bread rounds to fit into the dishes. Layer two slices of bread, then a layer of mango in each of the ramekins, then another two layers of bread, pressing down firmly between each layer.

Put the eggs, cinnamon, sugar, milk and custard powder in a jug and whisk to combine. Gradually pour the custard mixture into each ramekin and allow to stand for 10 minutes or until the bread has absorbed the custard.

Bake for 30-40 minutes or until the custard has set. Remove and allow to stand for 10 minutes before turning out onto serving plates. Serve with reduced fat vanilla ice-cream or reduced fat custard.