If you find yourself with a couple of leftover mangoes this summer, try this easy dessert recipe.
Preheat oven to 170C. Lightly grease four 1-cup capacity ovenproof ramekins or dishes.
Divide the torn croissants and chopped mango among the ramekins.
Whisk together the eggs, caster sugar, cream, milk and vanilla until fully combined and transfer mixture to a large jug. Pour over the croissants and mango then place the ramekins in a baking dish.
Pour boiling water into the baking dish, coming half way up the sides of the ramekins.
Transfer to the oven and bake for 35 minutes or until golden and set. If the puddings start to brown too quickly cover the baking dish with foil.
Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).
Recipe supplied by Australian Mangoes.
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