The night before: Chop the mango and place into a bowl with the mixed fruits and nuts. Add the brandy and stir. Chill overnight in the fridge.
Lightly grease and line a 2 to 2 1/2 litre pudding basin or heatproof bowl. Sift the flour into a large bowl with the bicarbonate of soda and spices. Add the dark brown soft sugar and breadcrumbs and then the fruit mixture.
Combine butter, milk and eggs. Stir into the mixture. Spoon into the pudding basin. Cover with circle of baking parchment.
Place the basin in one bag and seal, then place into the second bag and seal. Place the pudding on a trivet or in a colander in a large pan.
Add enough water to 2/3 way up the sides of the basin. Bring to the boil, reduce heat and then cover the pan with a tight fitting lid. Simmer for 3 1/2 hours, adding more water if necessary. Keep the water boiling throughout the cooking time. Let pudding to cool, then chill until required.
On the day of serving, reboil for 1 1/2 hours to heat completely. Alternatively reheat individual servings in the microwave.