Producer: Priyanka Das Editor: Aparna Singh
2 ripe mangoes, peeled and diced 1 cup milk 1/2 cup heavy cream 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour Pinch of salt Powdered sugar, for dusting (optional) Whipped cream or vanilla ice cream, for serving (optional)
Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins with butter or cooking spray.
Place the diced mangoes in the prepared baking dish or ramekins, spreading them out evenly.
In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, and vanilla extract until well combined. Add the flour and salt, and whisk until smooth.
Pour the batter over the diced mangoes in the baking dish or ramekins, ensuring that the mangoes are evenly covered with the batter.
Place the baking dish or ramekins in the preheated oven and bake for 35-40 minutes, or until the pudding is set and golden brown on top.
Remove from the oven and let it cool slightly before serving.
Serve the mango baked pudding warm, dusted with powdered sugar if desired, and topped with whipped cream or vanilla ice cream for an extra indulgent treat.