For the mango frozen cake, this pudding type dessert is one of my favorites because of my love for mangoes. Mangoes are rich in vitamins and pectin, a soluble fiber, which aids in your blood cholesterol level. Like papaya it is sometimes used as meat tenderizer. Use sweet breads to enhance the flavor, and for the custard filling mix well before adding to ensure smooth texture. Adding sugar on top and torching gives it a glazed finish though this is optional.
1) Pre-heat oven to 350 F or 175 C. Grease one 8x8x2-inch aluminum foil pan with (bottom and sides) softened Magnolia Gold butter.
2) Prepare 12 pieces honey sweet bread or 12 pieces tasty bread. Arrange 4 pieces on prepared pan, overlapping slightly. Top with mango slices, 1/3 of custard filling. Repeat two more times. Bake 45 minutes. Note: If oven is unavailable, cover top tightly with foil and steam for 45 minutes. Cool then freeze.
3) Top with 1/4 cup white (granulated) sugar. Blow torch to brown. Serve with ice cream or whipped cream if desired.
4) Filling: 3 ripe mangoes. Peel and sliced thinly lengthwise.
5) Custard: Mix in a Pyrex bowl with wire whisk: 1/2 cup melted Magnolia Gold butter, 1/2 cup granulated sugar, 1 cup eggs (4 eggs), 1 1/2 cups Magnolia fresh milk, 1 tsp. cinnamon.
6) Note: Bananas and other fruits may also be used