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Not bad, low in fat to boot! The 'custard' didn't stay firm enough for a nice cut. While I liked the banana and mango theme, I still found it lacking in just something to make it really stand out. Thanks, I love a cooling dessert on a hot day.
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As a mango lover who has to avoid most dairy due to allergies, I was delighted to find this recipe. It is so easy and so good! Every tropical-fruit fan to whom I've served it has loved it. Two changes: 1) I use a pre-made graham cracker crust, and 2) instead of mango nectar, I puree enough (thawed) frozen mango chunks to make the amount called for in the recipe. I think it tastes better than the nectar, and it's easier than peeling fresh mangos.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Irmgard
on May 02, 2006
Delicious pie, Rita! I also made it with a graham cracker crust but I will have to try it with a pastry crust next time. It's a very easy recipe also which is nice.
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Yummy. If you like fruity desserts, this is a true treat. The market had overripe mangoes on sale and they were so sweet I only added 1 tablespoon of sugar. The mango pudding was smooth and silky with a little zing provided by the ginger and lemon. The bananas created a nice contrast in texture while building on the smooth fruity flavor. My one big change was using a pre-made graham cracker crust. It was just too hot to bake right now. The filling was good enough that I could have skipped the crust altogether and made some great parfaits. Thanks Rita.
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Serving Size: 1 (75 g)
Servings Per Recipe: 8
The following items or measurements are not included:
mango nectar
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