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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.

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Amethyst42 March 04, 2011

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.

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Ambervim May 17, 2013

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.

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Peter J September 18, 2011

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]

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Sydney Mike April 14, 2010

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!

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Rita~ June 01, 2009
Mango Custard