Peel the mangoes. Dice the firm one to serve with the pudding, and make a pureée of the other with a tablespoon each of butter and sugar.
Spoon all but one tablespoon of the pureée into the bottom of a greased
Turn out, and serve hot or warm with the diced mango and some crème fraiche, yoghurt, custard, or what you will. The pudding will also have made its own sauce.
© 2000 Frances Bissell. All rights reserved.