The temperature in Punjab crossed 41 degrees this week. My kitchen has become an oven of its own without needing one switched on. Somewhere between April and June every year, I quietly stop using my OTG. The mangoes start arriving in their crates from the market, the air smells of them by evening, and the only thing my family wants to eat is something cold, creamy, and impossibly easy.

This Eggless Mango Bread Pudding is that dessert.