Mango Bread Pudding

A delicious pudding recipe featuring one of my all-time favorite fruits courtesy of my good friend the Internet! I've always loved bread puddings and couldn't wait to try this one when I found the recipe. Just don't ask me to explain why it took me over 2 years after I wrote it down to get around to making it....
The recipe calls for white sandwich bread....YAWN. I used sourdough because that's what I had, but I think it would be delicious with a crunchy, earthy whole grain bread. It's quite mangoey as-is, but I still don't think adding another mango would hurt anyone, except maybe the mango.

-6 slices your favorite sandwich bread, torn into little pieces
-2 mangoes, peeled, seeded, and diced. My favorite way to do this: cut the 'meat' off the seed vertically in 2 sections, cutting as close to the seed as possible. then slice a tic-tac-toe pattern into the meat, push it out from the skin side, and cut off the little cubes. Then remove the skin from the remaining seed section, cut off the meat and dice.
-1/4 cup sugar
-3 eggs, lightly beaten
-2 cups milk
-1 1/2 tsp. vanilla extract
-1 1/2 tsp. ground cardamom
2 Tbsp. butter

Preheat oven to 300 and grease a 9x11 baking dish. Toss the bread and mango together and place in the dish. Wisk together sugar, eggs, vanilla, and cardamom. Pour over bread & mango. Cube butter and sprinkle cubes over the top of the mixture. Bake for 45-50 minutes or until it starts to look like bread pudding (puffy & golden on top)

Pictured with chocolate sauce and sliced blood oranges.