This is an updated version of a rustic dessert - fruit baked in a light, moist cake batter. It's not really a cake because it wouldn't unmold very well. Instead, it's served directly from the pan in which it's baked. I usually use an enameled iron gratin dish, but any fairly shallow (not more than 2 inches deep) baking dish that has a 2- to 2 1/2-quart capacity will work well.

About 8 servings

4 large ripe mangoes, peeled, pitted and cut into 2-inch dice
2 teaspoons fresh lime juice
1/3 cup sugar
1/3 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 teaspoon baking powder
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup whole milk

One 2- to 2 1/2-quart enameled iron gratin dish or other baking dish sprayed with vegetable cooking spray

  1. Set a rack in the middle level of the oven and preheat to 375 degrees.
  2. Evenly arrange the diced mangoes in the prepared pan and sprinkle them with the lime juice.
  3. Combine the sugar, flour, and baking powder in a medium mixing bowl and stir together with a whisk. Whisk in the eggs, one at a time, whisking smooth after each addition.
  4. Whisk in the butter and vanilla until smooth. Whisk in the milk in a stream, but don't continue to whisk after the milk has been absorbed.
  5. Pour the batter over the mangoes in the pan and gently shake the pan to make sure the batter penetrates all the way to the bottom of the pan.
  6. Bake the pudding until it is puffed, deep golden, and no longer liquid in the center, 35 to 45 minutes.
  7. Cool the pudding on a rack.

Serving: Keep the pudding at room temperature if you intend to serve it within a few hours. Use a large serving spoon to portion out the pudding into dessert bowls or plates.

Storage: This tastes best within few hours after baking. Wrap and refrigerate leftovers and bring them to room temperature before serving again.