Bolo Pudim de Manga (Mango Flan Cake)

To make Bolo Pudim de Manga, start by melting sugar in a cake pan to create caramel syrup. Blend eggs, condensed milk, and regular milk for the flan base, then pour it into the caramel-coated pan. Next, blend mango, melted butter, and additional eggs for the cake batter. Sift together flour, sugar, and baking powder, then combine with the wet ingredients. Pour the cake batter over the flan mixture, cover with aluminum foil, and bake in a water bath at 180°C for 35 to 45 minutes until a tester comes out clean.

Bolo Pudim de Manga contains eggs, condensed milk, and all-purpose flour, making it unsuitable for vegans and those with egg or dairy allergies. However, you can make substitutions like using plant-based milk and egg replacers to create a dairy-free and egg-free version. Always check the labels of your ingredients to ensure they meet your dietary needs.

If you need to make substitutions for Bolo Pudim de Manga, consider using coconut milk instead of regular milk for a tropical twist. You can also replace condensed milk with a homemade version using coconut cream and sweetener. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend, ensuring it contains a binding agent.

To store leftover Bolo Pudim de Manga, cover it tightly with plastic wrap or aluminum foil and refrigerate. It can last for up to 3-4 days in the fridge. If you want to keep it longer, consider freezing individual slices in airtight containers for up to 2 months. Just remember to thaw it in the refrigerator before serving.

Bolo Pudim de Manga pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its creamy texture. You can also serve it with fresh mango slices or a drizzle of additional caramel syrup for extra sweetness. A sprinkle of toasted coconut or nuts can add a delightful crunch to this dessert.