Spring is official here! Never mind the snow on the ground. The landscape is finally stirring from winter’s stupor. This is reflected at the grocery stores where the produce section is getting more colorful and exciting. Asparagus and mangoes, two of my favorites are abundant right now. I bought several mangoes last week and used two to make this wonderful Mango Coconut Cream Pie. If you love mangoes, you have to give this pie a try. You will not be disappointed.
The color of the mango coconut custard is a cheerful yellow that speaks of spring. It is sweet and tangy and combines beautifully with the whipped cream topped with toasted coconut flakes. The fragrant and tasty crust is gluten free and has almond meal in it. If you prefer a more traditional crust, please check out my Pandan Cream Pie for a Graham cracker crust.
I used Bird’s custard powder to make the custard layer but Jell-o Cook & Serve coconut cream pudding and pie filling will also work. To cook the pudding, use only 1 cup of milk and the mango puree as specified in the recipe instead of 2 cups of milk as specified in the packaging instructions. Bird’s custard powder may be purchased at the World Market here in the United States.
Enjoy…..and have a wonderful day! 😎