Reviewer:

Reviewed: May 23, 2012

why haven't more people tried this??? it is truly a hidden gem. don't bother reading any reviews that suggest recipe changes. this is perfect AS IS!

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4 users found this review helpful

Reviewer:

MIHALICH

Reviewed: Feb. 27, 2012

used to make it at school, you can use allsorts of fruit really, i used a tin of fruit cocktail, if you use the cinnamon, make it with apple, otherwise leave out the cinnamon or just add to the shortbread

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1 user found this review helpful

Reviewer:

jordan

Reviewed: Jun. 11, 2011

This is very much like a mango cobbler except softer crust. I like it ok, but I omitted the cinnamon and nutmeg since most reviewers said it made it taste like apple cobbler. This is very easy to cut into bars, and I used 3 different kinds of mangoes. The sweeter,riper ones came out muuuuuch better than the more tart one. If you have tart mangoes, you can add honey instead of white sugar. Again, it was ok tasting, and I'm glad I tried it.

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9 users found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Apr. 1, 2011

This is a great recipe. I nice combination of traditional baking with a tropical flare. It surprises first time tasters that are expecting apple or peaches. As with most deserts this goes great with ice cream (what doesn't right?).

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1 user found this review helpful

Reviewer:

SSKALNICAN

Reviewed: Jul. 25, 2010

Great flavor !!!! Rich buttery crust !!!

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3 users found this review helpful

Reviewer:

CheffSol

Reviewed: May 31, 2010

I was disappointed with this recipe. Quite excited to try it as we all love mangos, but it came out very dry and lacking much flavour. Perhaps with some modifications I'd try it again.

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2 users found this review helpful

Reviewer:

Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

Reviewed: May 30, 2010

I have made this shortbread twice now and it is so delicious. The second time I substituted 1 cup whole wheat flour for 1 cup white flour and enjoyed it even more; warm out of the oven with a scoop of vanilla ice cream and chocolate syrup drizzled over it all! Dealing with the mango can be labor intensive but it is so worth the effort. Like one reviewer before me said, "the riper the mango the better". Definitely one of my favorites from this sight so far. Thanks for the recipe.

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2 users found this review helpful

Reviewer:

Doris

Cooking Level: Intermediate

Living In: Santa Rita, Santa Rita, Guam

Reviewed: May 26, 2010

I made exactly as directed. I was dissappointed. We love mango, so hated the huge expense and waste of them! I am giving this two stars as it sounds like some did like it, I had 3 guest for dinner and they were not a hit.

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2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 16, 2010

Very yummy, but the flavor of the mangoes is almost lost. The only real indication is that they were the tiniest bit more tangy than apples. Next time, I'll save money and substitute apples for the mangoes. The shortbread is delicious! Be careful about reserving part of the crumb mixture and not mixing it all in with the mangoes. I halved the recipe w/o problems, but make sure to shorten the cooking time.

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7 users found this review helpful