Cook 1/4 cup sugar and 1 tbsp water in low heat until it becomes caramelized.

Pour in mould.

Cut the edges of 5 slices of bread and make into pieces. Grind and make crumbs.

Pour mango pulp and heat up for a while.

Mix the custard mixture and cook for 1-2 min.

Gradually, add bread crumbs and mix well.

Place the mixture in mould.

Place a wire stand. Pour hot water in curry pan. Place the mould and cover. Steam it for 30 min on low-medium flame.

After cool down, keep it refrigerator for 2 hours.

Carefully remove the pudding.