Heat a nonstick pan add 4 tbsp sugar & prepare caramel on medium flame.

Stir continuously, transfer it in 5" cake tin, spread evenly. Keep the tin aside.

Transfer chopped mango in a grinder & make a puree.

Take bread slices & remove edges with knife, transfer in a jar & make coarse powder.

Heat a pan add milk, sugar, give it a good mix, when sugar dissolve off the flame & add mango puree.mix it well

In other bowl mix custard powder & water, Switch on flame add this in milk, stir continuously.

Cook this custard till it thickens. Keep flame between low to medium.

Gently add a little bread powder mix well, then again add & mix.this will take 10 to 12 minutes.

Transfer this immediately to the cake tin, spread evenly, tap to remove bubbles, cover with aluminium foil.

Boil some water in a wok, keep stand in it, place the tin on stand. Cover with lid cook on medium flame for 15 to 20 minutes.

Remove the lid & bring this to room temperature.

Refrigerate for 2 to 3 hrs.

Remove the foil,flip it on plate, tap the tin & demould the pudding.

Caramel Mango Bread Pudding is ready. Cut & serve it