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1
Preheat the oven to 350F.
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2
TO MAKE THE BREAD PUDDING, peel the skin from the 1-pound mango using a vegetable peeler and slice off the thicker end to make a base so it can stand up.
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3
Hold the narrow tip with one hand and slice the mango into evenly thick slices (about 1/4 inch) on each side (use a mandoline if you have one).
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4
Reserve the slices.
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5
Slice off the thicker end of the 1/2-pound mango to make a base so it can stand up.
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6
Holding the mango firmly, slice downward with a sharp knife as close to the seed as possible; repeat on the other side.
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7
Scoop out the flesh with a large spoon and puree in a blender or food processor.
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8
Strain through a fine-mesh sieve only if you have any fibrous bits.
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9
Dice the bread into 1/4-inch cubes, lay them in a single layer on a baking sheet, and toast in the oven until dry (its okay if they color a little).
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10
Remove from the oven and let cool.
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11
Meanwhile, heat the brandy in a small pan over low heat until it begins to bubble around the edges.
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12
Remove from the heat, add the dried cherries and raisins, and soak until softened, about 20 minutes.
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13
Combine the half-and-half, 1 1/4 cups of the sugar, canela, and salt in a pot and bring to a boil over medium heat.
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14
In a large heatproof bowl, whisk the eggs.
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15
Strain half of the hot mixture into the eggs, whisk briskly, then strain the remaining hot mixture into the eggs.
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Add the mango puree, bread cubes, macerated fruit with any remaining liquid, and the vanilla.
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Stir well to combine, and let sit for at least 30 minutes.
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18
Preheat the oven to 350F.
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Butter the bottom and sides of a 9-inch cake pan and dust with sugar, tapping out the excess.
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20
Lay the mango slices all around the bottom of the pan, overlapping so there are no holes.
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21
Spoon the bread pudding mixture on top and press gently so the top is even and the mixture reaches the bottom.
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22
Put the cake pan in a larger baking dish and carefully pour hot water to fill up three-fourths of the way up the sides (I like to do this right in the oven so I dont spill it).
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23
Bake until firm to the touch and a toothpick inserted into the center comes out clean, about 40 minutes.
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24
Remove the pan from the water and allow to cool completely before unmolding.
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25
Run a sharp knife around the edges, place a serving plate or dish over the pan, and rapidly but carefully flip over.
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26
Refrigerate the bread pudding for at least 1 hour before caramelizing the top of it.
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27
(You can make the bread pudding up to this point and refrigerate overnight, covered.)
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28
Sprinkle the 2 tablespoons sugar on top of the mango slices, creating an even layer.
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29
Holding a blowtorch about 2 inches from the top, melt the sugar, moving the blowtorch evenly across the surface until the sugar is golden and caramelized.
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30
Allow to cool slightly, 1 to 2 minutes, and lightly score the slices you want.
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31
Basically, you want to cut through the sugar before it hardens so it doesnt crack.
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32
If the sugar sticks to the knife, wait a little longer and try again.
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Wipe off the knife between slices, if necessary.
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34
TO MAKE THE TAMARIND SAUCE, combine the tamarind pulp and water in a small-medium saucepan and bring to a boil over medium heat, stirring.
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Pass the mixture through a strainer, pressing to remove the seeds and all the fibers.
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Stir in the honey, brown sugar, and salt.
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Let cool.
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Add a bit more hot water if it is too thick (it should be thick but pourable).
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39
Serve each slice with sauce alongside.
