There’s nothing quite like that blissful moment when I pull a warm, golden-brown Mango Coconut Bread Pudding from the oven. The sweet aroma of ripe mango mingling with creamy coconut fills my kitchen, instantly transporting me to a tropical paradise. This delightful dessert shines not only in flavor but also in its simplicity. With just a handful of ingredients and a few minutes of prep, you can turn stale bread into a crowd-pleasing treat that’s perfect for gatherings or a cozy weekend indulgence.
After a long week of cooking the same old meals, I craved something that would bring excitement back to my dessert routine. Enter this Mango Coconut Bread Pudding—a dish that’s versatile enough to dress up for a dinner party or keep casual for family movie night. The creamy custard envelops chunks of bread and fresh mango, creating a comforting texture that’s both rich and light. Plus, it’s a great way to use leftover bread and minimize waste. Trust me, once you try it, you’ll wonder how you ever lived without it!
Why is Mango Coconut Bread Pudding so special?
Irresistible tropical flavors: This dish offers a unique blend of sweet mango and creamy coconut that makes each bite feel like a vacation.
Super easy preparation: With minimal ingredients and straightforward steps, anyone can whip this up in no time, even on a busy weeknight.
A crowd-pleaser: Perfect for gatherings, this dessert caters to everyone – kids, adults, and even the pickiest of eaters!
Waste not, want not: A delicious solution for stale bread, turning leftovers into a delightful treat, along with the added bonus of fewer food scraps.
Comforting texture: The combination of soft bread soaked in rich custard creates a satisfying mouthfeel that’s sure to please those dessert cravings.
Transform your culinary repertoire with this fantastic recipe and experience home baking like never before!
Mango Coconut Bread Pudding Ingredients
• Get ready to delight your taste buds!
For the Pudding
- Stale bread – Essential for achieving that perfect, comforting texture; use any type you have on hand!
- Ripe mangoes – The star of this recipe; fresh mangoes ensure a sweet and juicy punch in every bite.
- Large eggs – They help bind the mixture, providing richness and stability to your bread pudding.
- Coconut milk – This creamy base adds tropical flavor and richness; feel free to use light coconut milk for a healthier version.
- Granulated sugar – Adds sweetness; adjust the amount to suit your taste or substitute with coconut sugar for a caramel-like flavor.
- Vanilla extract – Enhances the overall flavor profile, making it warm and inviting!
- Shredded coconut – Gives texture and an extra coconut kick; reserve some for topping for added crunch.
- Butter or cooking spray – Use to grease the baking dish for easy release post-baking.
For Topping
- Additional shredded coconut – Sprinkle on top before baking for a golden, crispy finish that elevates the dish visually and texturally.
Create a delightful Mango Coconut Bread Pudding that not only satisfies your dessert cravings but also brings sunshine to your table!
How to Make Mango Coconut Bread Pudding
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to ensure your pudding comes out easily after baking.
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Whisk together the eggs, coconut milk, sugar, and vanilla extract in a large bowl until you achieve a smooth and creamy mixture that’s well combined.
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Fold in the bread cubes and diced mango gently into the custard, ensuring every piece is well coated. Let it sit for 10 minutes to allow the bread to soak in the delicious flavors.
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Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle shredded coconut on top for an added layer of flavor and texture.
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Bake the pudding for 40-45 minutes, until the top is golden brown and the center feels set to the touch—this readiness is key for a perfect texture.
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Cool for 10 minutes after removing it from the oven. This patience pays off with easier serving and enhanced flavors!
Optional: Top with a drizzle of warm coconut cream for an extra indulgent touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Mango Coconut Bread Pudding
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Choose the Right Bread: Use a sturdy bread like challah or brioche for the best texture. Avoid soft white bread, as it may become too mushy.
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Allow Soaking Time: Let the bread cubes soak in the custard mixture for at least 10 minutes. This ensures they absorb all the delightful flavors and create that perfect creamy texture.
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Check for Doneness: Bake your Mango Coconut Bread Pudding until the top is golden brown and the center is set. A toothpick should come out clean when inserted; if not, continue baking, checking every few minutes.
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Customize the Flavor: Feel free to infuse your pudding with spices like cinnamon or nutmeg for added warmth. Just a pinch can elevate the overall taste.
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Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave to enjoy a comforting dessert anytime.
What to Serve with Mango Coconut Bread Pudding?
Picture this delightful dessert warming your home, enticing you and your loved ones to gather around the table.
- Tropical Fruit Salad: A refreshing medley of tropical fruits like pineapples and kiwis brightens the meal and complements the flavors.
- Coconut Whipped Cream: The light, airy texture and hint of coconut elevate the pudding, adding a luxurious finishing touch.
- Caramel Sauce: Drizzling warm caramel over each slice adds a rich sweetness, enhancing the tropical notes in the pudding.
- Minty Lime Sorbet: This dessert provides a perfect palate cleanser, with its zesty flavor contrasting beautifully against the richness of the pudding.
- Café au Lait: Coffee steeped with steamed milk complements the sweetness of the pudding and adds a cozy dimension to dessert.
- Raspberry Compote: Bright and tangy, it also lends a beautiful color contrast, making the dessert even more appealing and delicious.
- Chocolate Drizzle: A bittersweet chocolate sauce creates a delightful flavor harmony – the richness of chocolate beautifully pairs with mango and coconut.
- Toasted Coconut Topping: Serve extra toasted coconut alongside for those who want a crunchy texture to sprinkle on their pudding.
- Spiced Chai: A warm cup of spiced chai can enhance the tropical flavors while offering comforting warmth on a cozy evening.
How to Store and Freeze Mango Coconut Bread Pudding
Fridge: Store leftover Mango Coconut Bread Pudding in an airtight container for up to 3 days. Reheat in the oven or microwave before serving for the best texture.
Freezer: If you want to save some for later, wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag. It will keep for up to 2 months.
Thawing: To enjoy frozen pudding, place it in the fridge overnight to thaw. Reheat in the oven at 350°F (175°C) until warm throughout.
Reheating: For reheating, sprinkle a few drops of coconut milk or water on top before covering with foil, then bake for about 15-20 minutes to restore that delicious moisture.
Make Ahead Options
These Mango Coconut Bread Pudding delights are perfect for those busy days when you want to save time! You can prepare all the components up to 24 hours in advance: simply whisk together the eggs, coconut milk, sugar, and vanilla, then fold in the diced mango and stale bread cubes. Store this mixture in the refrigerator, covered tightly, to prevent any browning of the mango. When you’re ready to bake, just transfer it to the greased baking dish, sprinkle on the shredded coconut, and pop it in the oven. You’ll have a warm, scrumptious dessert with minimal effort and just as delicious as if you made it that same day!
Mango Coconut Bread Pudding Variations
Feel free to explore your creativity and make this recipe your own with these delightful twists!
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Gluten-Free: Substitute stale bread with gluten-free bread for a delicious alternative that everyone can enjoy. Just be sure to choose a sturdy variety to keep the texture intact.
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Tropical Fruit Mix: Incorporate other tropical fruits like pineapple or papaya along with mango for an exciting flavor explosion. Each bite will brighten up your dessert experience and add a rainbow of colors too!
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Nutty Crunch: Add chopped nuts, such as pecans or almonds, for a crunchy texture that beautifully contrasts the soft pudding. This will provide not only a delightful bite but also a lovely nuttiness.
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Dairy-Free: Replace the eggs and coconut milk with flaxseed meal and almond milk for a vegan-friendly version that still delivers on taste. You won’t miss the dairy with all those fruity layers!
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Creamy Cheesecake Twist: Fold in some cream cheese into the custard mix for a richer, cheesecake-inspired dessert that everyone will rave about. It adds a tangy depth that leaves you wanting more!
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Spice It Up: Sprinkle in some cinnamon or nutmeg to bring warmth and depth to the pudding. Just a pinch will enhance those tropical flavors and make your kitchen smell heavenly.
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Caramel Drizzle: Drizzle warm caramel sauce over the top when serving for an indulgent, sweet finish that will wow your guests. This added element will turn your pudding into a dessert masterpiece!
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Spicy Kick: For a surprising twist, add a dash of chili powder or cayenne pepper to the custard for a hint of heat that pairs surprisingly well with the sweetness of the mango. It’s an unexpected flavor combo that makes it truly memorable!
Mango Coconut Bread Pudding Recipe FAQs
How do I choose ripe mangoes for this recipe?
Absolutely! Look for mangoes that yield slightly to gentle pressure when squeezed, indicating ripeness. The skin should have a vibrant color – a mix of yellow and red is ideal. Avoid any fruits with dark spots all over, as they may be overripe.
How should I store leftover Mango Coconut Bread Pudding?
Very good question! Keep any leftover pudding in an airtight container in the fridge for up to 3 days. To reheat, you can either use the microwave for a quick fix or bake it in the oven at 350°F (175°C) for about 10-15 minutes for the best texture.
Can I freeze Mango Coconut Bread Pudding?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag. It should maintain quality for up to 2 months. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge before reheating.
What are some common issues when making bread pudding?
One common issue is ending up with a soggy texture. To avoid this, ensure you let the bread soak in the custard mixture for about 10 minutes—don’t over-soak! Additionally, check for doneness by inserting a toothpick; it should come out clean when the pudding is set. A golden-brown top is also a great visual cue.
Is this recipe suitable for people with gluten allergies?
If you’re making this dish for someone with gluten intolerance, you can easily substitute the stale bread for gluten-free bread. Be sure to check the labels for any hidden gluten in the other ingredients as well, especially the coconut milk and vanilla extract.
Can I use fresh bread instead of stale?
Certainly! While stale bread works best to absorb the custard, if you don’t have any on hand, you can use fresh bread. Just cut it into small cubes and lightly toast them in the oven for a few minutes at 300°F (150°C) to create a firmer texture before mixing with the custard.
Delicious Mango Coconut Bread Pudding for a Sweet Escape
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Whisk together the eggs, coconut milk, sugar, and vanilla extract in a large bowl until smooth and creamy.
- Fold in the bread cubes and diced mango gently into the custard, ensuring every piece is well coated. Let it sit for 10 minutes.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle shredded coconut on top.
- Bake for 40-45 minutes, until the top is golden brown and the center feels set.
- Cool for 10 minutes before serving.