• ½ cup sugar
• 3tbsp hot water
• 1tsp green food colour(optional)
• 1 cup whole milk(boiled and cooled)
• 1cup thick mango puree or mango chunks
• 5 eggs
• 1 cup sweetened condensed milk
• 1 tsp vanilla essence
Grease one 9 inch (23 cm) cake pan or any kind of baking pan.
Heat in a pan and Pour sugar, green food color and 2tbsp water into the pan. When melts the sugar on medium heat, gently shake the pan.
Stir continuously on low heat until the color becomes little bit dark brown, and then turn off. Add 1tbsp boiling hot water into the caramel mixer.
Pour the caramel into the prepared pan; gently turn the bottom of the baking pan covered with caramel. Set aside for cool completely.
In a blender add mango puree, condensed milk, eggs, milk and vanilla essence. Blend it for 4 minutes or until well combined.
Preheat oven to 360 degrees F (190 degrees C) and prepare a water bath (baking tray that hold your baking pan is filled about halfway with boiling water).
Now pour the pudding mixer into the baking pan which already has caramel liquid.
Place this baking pan in the water bath and stick the whole thing into your preheated oven. Bake for about 45 minutes.
Let it cool completely. Cover and place in the refrigerator for several hours. Now turn the cake over the plate. Clean the excess sugar syrup from the cake with a kitchen towel.