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Delicious! Simple to make, and so tasty! I made one significant change, in that I only had 1 mango, so I substituted about a cup of frozen mixed berries, and pureed those. Next time, I might strain out the seeds if I use berries again. I also might try coconut milk, I think it would make it EXTRA delicious.
I made this a month ago as part of a mango based dinner. Easy to make. Everyone loved it. I made it again last night and only had almond milk in the house. With almond milk the color is not bright (see the pic) and it never set properly.
Yum! While cooking I was a bit concerned the quantity of cornflour might leave it a bit "floury" but that wasn't the case at all and it was a very well balanced richness with a great consistency. It's a bit early for fresh mangoes here so I used canned which worked really well.
Fully intended to make this using frozen mango, but managed to find 4 extremely nice ones at a specialty market, & 2 of them went into this recipe! Followed your recipe right on down, & did use the juice from a nicely ripe lemon, which cut the tartness just enough for us! I'm not usually big on custards, but this one using mangoes was most satisfying! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
I didn`t have any luck with this. I don`t know why the custard came out very bitter. I did have to dispose of it. Sorry!