Reviewed: Jul. 14, 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.

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Echo

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Reviewed: May 22, 2009

This was good. I didn't use a crust (personal preference) and I used 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg because I didn't want the cinnamon to be too overpowering. I found that it didn't set in 30 minutes. It's probably my fault because I used mango pulp from a can. Maybe pulp is thinner than puree. Not sure. I had to keep mine in the oven for close to 50 minutes. I ate it the next day, and I was impressed. I think I'll make this again.

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PB

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Dec. 20, 2008

I've made this twice, once with mango's that were a little bland (turned out great). Then the second time was with mango's that had a lot of taste....(turned out horrible). This was a very good recipe with the bland mango's, so I will give it 5 stars.

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GINGIN89

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Reviewed: 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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kimb

Cooking Level: Expert

Home Town: Brewer, Maine, USA

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Reviewed: 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.

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Kate

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Reviewed: Apr. 16, 2008

This was very good. I love Key Lime Pie, so this was a nice tropical twist to one of my favorites.

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mrslisashoe

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Jan. 5, 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.

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princess2u

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Dec. 14, 2006

Very yummy. I didn't have and fresh mangos and only one can of canned, so I used a can of papayas as well. I pureed the two together in a food processor after I strained the juice. Personally I would have reduced the cinnamon a bit, but my boyfriend loved it. I also used a graham cracker crust since I don't really like regular pie crust. The custard texture was great.

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Emily DB

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 21, 2006

This was just okay. Took several minutes longer to cook, and to me it had a weird flavor. My husband thought it was good, but certainly not my best pie.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: May 18, 2006

so easy in making and tastes better.

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Ramaaah

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Reviewed: 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.

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RDCSQUAM

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Reviewed: Nov. 28, 2005

OH Yes, but of course it was superb as any mango dish I have eaten. Simply delightful, the milk and lime juice reminds me of the south american drinks I recently experienced. I love cinnamon so the 1/2 cup cinnamon was a wonderful surprise. Thank you, Mrs. Evelyn

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Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Jul. 8, 2004

Used a graham cracker crust instead of pastry, and it was great. My non-mango loving children looked for seconds! Easy to make, too.

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BORDERLIZZIE

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Reviewed: Jul. 5, 2003

This recipe did not turn out at all - instead of a beautiful custard, I got runny baby food....

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MICHMARIE

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Reviewed: Jul. 6, 2002

Not bad, not spectacular. Easy to make, though!

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TRIPTAKERS

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Reviewed: Jan. 17, 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!

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NEXTDRHOOD

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Reviewed: Sep. 3, 2001

A waste of good mango! None of the three people who tasted it could eat more then one bite. I don't think lime and milk make a good combination.

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JLFLEEMAN

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Reviewed: Aug. 2, 2001

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.

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FALCHAN

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Reviewed: Jul. 6, 2001

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

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quis9049

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Mango Custard Pie

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