Mango Custard Pie Recipe -
Mango Custard Pie Recipe

Mango Custard Pie

Recipe by  

"Delicious! Use ripe mangoes for best results."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix together mango puree, lime juice, and evaporated milk. In a separate bowl thoroughly mix flour, sugar, and cinnamon.
  3. Gently stir flour mixture into mango mixture. Whisk until smooth, then mix in beaten eggs. Pour mixture into pastry shell.
  4. Bake in preheated oven for 30 minutes. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2006

Absolutely fabulous. I used a pie pan that was too big, so I had extra filling, which I cooked on the side in a little dish. I'm eating it as I type, and it's not even chilled yet. I love it. Thanks.

Most Helpful Critical Review
Jan 05, 2007

To be fair, I don't know if I did something wrong, but I followed the recipe exactly. When it was time to eat, my husband and I couldn't even eat a forkful. It had a horrible, strange smell.


31 Ratings

Aug 29, 2002

I'm surprised at the negative review. I loved this. It is certainly different from the typical mango dishes, but was very tasty. I used mango from a jar and lime juice from a bottle, but it was still good!

Jul 01, 2003

After the mango has been pureed with the milk, it and all the other ingredients can be mixed in the pie dish-- a big plus in my tiny kitchen! I used a thick blueglass pie dish and no crust, which makes for a very moist custard. The bit of lime really enhanced the mango. The flavor was a little milder than I was expecting, but still very tasty. Kids might want something sweeter, but this is just the thing for those coffee-and cravings.

Jun 09, 2003

Delicious! Quick! Easy! Now I have a use for all those ripe mangos!

Jul 19, 2008

So simple and easy to make - and it tastes delicious! This recipe is a keeper. In case you don't have evaporated milk on hand you can substitue cream or make your own. I reduced about 2/3 cup of 2% milk to the 1/4 cup it called for by simmering it on the stove. Just be sure to stir frequently.

Jul 15, 2009

Living in the kingdom of fruits, Taiwan, I am lucky to have sweet, fresh, and very good quality of mangos. Since the mango is so fresh, I didn't use any spice and hoped to get the original mango fragrance. Unfortunately the natural flavor and fragrance were gone after baking. The custard became very plain, I have to say. As a result, I topped the pie with more diced fresh mango and it turned out not bad. It's important to keep this pie in the fridge at this hot summer. Or the custard will turn too soft, and the mango will collapse down.

Nov 16, 2008

Recipe as written makes enough for two pies. I poured mango puree through a fine mesh strainer to remove fibers. I subbed condensed milk for the canned milk. Really good flavor. Will be making this for the holidays.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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