Baked Mango Pudding
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
- Set a rack in the middle level of the oven and preheat to 375 degrees.
- Evenly arrange the diced mangoes in the prepared pan and sprinkle them with the lime juice.
- 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.
- 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.
- 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.
- Bake the pudding until it is puffed, deep golden, and no longer liquid in the center, 35 to 45 minutes.
- 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.