This Peach-Mango Custard Pie is a combination of the best summer fruits we enjoy at our home. Firm and ripe fresh peach slices were boiled with sugar and the citrusy
calamansi for a jam-like consistency. Similarly, I cut in cubes fully-ripe mangoes and cooked them with
panocha (palm sugar discs) with hints of calamansi, too. The combined fruits baked well on a bed of glistening vanilla-flavored custard all encased in a homemade flaky crust. This recipe was adapted from the "Fruit" Cookbook by
Nancie McDermott (UNC Press). Serves 4 to 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Peach Mango Custard Pie Dessert