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Top view of creamy eggless mango bread pudding in a glass baking dish, decorated with mango swirls, chopped pistachios, and almond slivers on a red checkered cloth.
Deepali Ohri

Eggless Mango Bread Pudding

A no-oven, no-bake summer dessert layered with bread, silky mango custard, fresh mango puree, and a stunning cream-and-mango swirl on top. Ready in 20 minutes of prep — the fridge does the rest. Feeds 8 to 10 people. Tastes even better the next day.
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Prep Time 20 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 10
Course: Dessert
Cuisine: Arabic, Indian, Middle Eastern
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 5 tablespoons custard powder vanilla flavour
  • ¼ cup milk room temperature (for diluting custard powder)
  • 1 litre full-fat milk
  • ½ cup condensed milk for the custard
  • ½ cup fresh mango pulp for the custard
  • 9 to 12 slices white bread or milk bread sides trimmed
  • ½ to ¾ cup fresh mango puree for layering and swirling on top
  • 200 ml fresh cream chilled
  • ¼ cup condensed milk for the cream topping
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped almonds

Equipment

  • Heavy-bottom milk pan (3-litre capacity)
  • Glass rectangular baking tray ( approx. 9×6 inches)
  • Balloon whisk
  • Silicone Spatula
  • Small mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Toothpick or skewer (for the swirl)

Method
 

  1. In a small bowl, whisk together 5 tablespoons custard powder and ¼ cup room-temperature milk until smooth and lump-free. Set aside.
  2. Pour 1 litre full-fat milk into a heavy-bottom pan and bring to a rolling boil.
  3. Lower the flame. Add ½ cup condensed milk to the boiling milk and stir to combine.
  4. Pour in the diluted custard mixture. As soon as it's all in the pan, start stirring immediately with a spatula. Stir continuously on low flame for 4 to 5 minutes, until the custard thickens and a spatula dragged through it leaves a clear trail.
  5. Turn off the flame and transfer the custard to a wide bowl. Let it cool completely to room temperature (about 20 to 25 minutes).
  6. Once fully cooled, fold in ½ cup fresh mango pulp gently. The custard will turn a beautiful sunshine orange.
  7. Trim the crusts off 9 to 12 bread slices.
  8. In a glass rectangular tray, place a single layer of bread, fitted edge to edge. Pour over a portion of mango custard and spread evenly. Drop spoonfuls of fresh mango puree across the custard.
  9. Repeat the layers twice more: bread, custard, mango puree dollops. Finish with a final custard layer covering everything completely.
  10. Cover the tray and refrigerate for at least 4 hours, preferably overnight.
  11. Just before serving, whisk together 200 ml chilled fresh cream and ¼ cup condensed milk until smooth and pourable (do not whip into peaks).
  12. Pour the cream mixture evenly over the set pudding. Smooth the top with a spatula.
  13. Drop 5 to 6 spoonfuls of fresh mango puree across the cream surface. Take a toothpick or the back of a spoon and drag it through the puree in long S-shapes to create the marbled swirl.
  14. Just before serving, scatter chopped pistachios and almonds on top.
  15. Serve chilled.

Video

Notes

Notes & Tips
  • The pudding tastes even better the next day, so feel free to make it 24 hours ahead.
  • If your mango is not sweet enough, add 1 to 2 tablespoons of condensed milk directly to the mango pulp before using.
  • Keep refrigerated for up to 2 days. Do not freeze.
  • Add the chopped nuts only just before serving so they stay crunchy.