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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.
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.
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.
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.