Recipe by Annette
"Delicious! Use ripe mangoes for best results."
Watch video tips and tricks
1 (9 inch)
pie crust, baked
fresh lime juice
sifted all-purpose flour
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.
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.
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!
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.
Delicious! Quick! Easy! Now I have a use for all those ripe mangos!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mango Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple strawberry-rhubarb pie.
A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.
This sweet and creamy custard pie was a blue ribbon winner.