It…was…amazing! I made it for a dinner party and received rave reviews. I too had leftover filling that I just poured into some ramekins and baked to make “puddings” that I froze and enjoyed at a later date.

The crust recipe was easy, and way nicer that using store bought graham crackers!

We picked up a huge box of mangoes this week and I wanted to do something creative with it. I found your recipe and decided to give it a go.

- We simply loved the crust and think it will be used in many upcoming cake/pie/tart recipes. I used half the sugar tho (and think it can be reduced further as it was still very sweet to our taste). Next time I will use 100% wholemeal too.

- The mango filling was AWESOME. Also there we made a bit of an adjustment as the all condensed milk I could find (and this is for me the first time ever that I used it) was sweetened. I opened the can and had a quick taste and thought that that stuff would remove all enamel from my teeth. So I used about 1/3 of the can and that was plenty. Next time I will use plain yoghurt tho, as I think that will be more to our taste.

- I left out the cardamom as my OH does not particularly likes that taste, but I added a few spoons of desicated cocos. That combined very well.

- The cooking time and temperature were followed exactly, and the crust was a bit darker than yours, also the fruit caramelized a bit further. But we both thought that only added to the taste and decided that it was perfect.

This recipe is definitely a keeper and will serve as futher base for some other fruit cake experiments. Thanks for sharing.

Sylvia

To Xiaolu – I also have a reaction to mangoes if I handle them or eat some that have not been rinsed after being peeled. It’s b/c the skin of mangoes (leaves and vines, too) have a chemical also found in poison ivy & poison sumac – urushiol. It can cause a mild reaction, but if you wash your hands and mangoes right away, you should be fine. Happy eating!