Mango Custard Pie

I cook, but I don’t bake bread, pies, cookies or cakes.  This is my first attempt at crossing over to baking!  I have all these ripe mangoes from the bargain purchase the other day, so I thought of using some to bake a pie.  I heard that Mango Custard Pie is quite popular in Florida, especially during Thanksgiving.  It has the look and taste of pumpkin pie.  I’ve never tasted Mango Custard Pie before, only Key Lime Pie during my visits to Florida.  But I love custard pie, especially the mini pies/tarts sold in Chinatown bakeries.

This pie also brings back memories of  growing up in Baguio City in the Philippines.  There was this real famous Cafe on Session Road, the city’s premier thoroughfare.  It was called Star Cafe. My dad would take us there for their egg/custard pies. They were absolutely delicious!

I admit this first attempt may not have been the “perfect pie” but  a taste of my first slice was not bad at all.  It went quite well with fresh mango, strawberry and green tea!


2 ripe mangoes, cut into small pieces

2/3 cup brown sugar

1 cup evaporated milk

3 eggs, unbeaten

1/2 cup whole wheat flour

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

9-inch pie crust


Pre-heat oven to 350 degrees

In a blender, combine all ingredients.

Pour the blended mixture into the pie crust

Bake for 45 minutes

Chill before serving

(Makes 6-8 slices)


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