Recipe by Norahs Girl
A simple pudding--not for the calorie conscious, but it's wonderful comfort food!
Top Review by Food Snob in Israel
Something about the baked mango just didn't do it for me (I used 3 fresh mangos cut up into chunks). The cake is quite hard and dense/thick. The sauce/cream needed was only about half, and then I had extra for spooning on the side. It's really like an upsidedown mango cake. I liked it, but I didn't LOVE this. I had a guest who loved the cake and the icing but found that the mango was the wrong flavor for her. Two other guests enjoyed the cake (I wouldn't call this a pudding by ANY stretch of the imagination) but did not ask for seconds. I would say that if you LOVE mango, cooked and all, then go for it. Otherwise you might want to substitute with banana and strawberries or some other strong flavored fruit...maybe blackberries or raspberries, even. It was good. Not great. I would also recomment PRESSING the dough EVENLY on top of the mangos for a cleaner presentation for adding the sauce. Refridgerated VERY well. Reheated well. The sauce kept well in a seperate container for spooning on, just needed a quick stir first. Tasted like a light carmel sause. One could probably make this vegan by substituting coconut milk for cream in the sauce and margerine for butter.
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 (14 ounce) cans mangoes
- 1 cup cream
- 4 ounces sugar
- 1 teaspoon vanilla essence
Directions See How It's Made
- Cream butter and sugar; then add the egg, beating well.
- Work in the sifted dry ingredients and form a soft dough.
- Spoon mangoes into a greased ovenproof dish and top with the cake batter.
- Bake in an oven of 180°C (375°F) for about 35 minutes or until done.
- In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.