Great recipe. My mods: upped to 3/4 flour to give a little more body. Added small can of green chilis and two chopped sarrento peppers. Definitely seed the jalapenos to get flavor without too much heat. Added a little garlic. I used both a can of (no salt added) kernal corn and a can of (no salt added) cream-style. Need to bake about 45-50 minutes to get nice crust on top. Also I recommend using the coarsest cornmeal you can get; I used polenta meal.

Reviewed On: Jan. 8, 2013

Really like it but made some pretty drastic changes: Halved the sugar; two eggs; 4t pumpkin pie spice instead of the cinnamon; no salt; doubled the pecans and left whole; halved the butter (if you melt and "froth" the butter til slightly brown first, its taste is greatly enhanced); and used about 1/6 of a spice cake mix on top.

Reviewed On: Dec. 8, 2012

I love this recipe for its elegant simplicity and potential versatility. Every once in awhile I see one of those Italian ice cream makers in Goodwill and finally decided to invest $35 in one that appeared never to have been used. As much as I love mangoes, I hate prepping them and also finding four or five dead ripe fruit at the same time. I recently tried this with canned mandarin oranges. I included the light syrup of one can and drained it off the another two. It was great! I like to serve it topped with freshly grated nutmeg.

Reviewed On: Jun. 16, 2008