I cannot say with truth that any of these are tried and true (I only like my mango fresh and unfiddled-with), but at least you have some choices!

Mango Chiffon Tart
1 baked 20cm shortcrust or biscuit pastry case
4 cups sliced mangoes
1/2 cup sugar
3 eggs, separated
3 dessertspoons water
1/2 cup sugar
1 teaspoon gelatine
3 dessertspoon hot water
1 dessertspoon lemon juice

Sprinkle l/2 cup sugar over mango slices, leave for 20 minutes, and then push through a course sieve. If mangoes are very firm, simmer, with the sugar, in very little water until softened. Drain and push through the sieve. Beat egg yolks slightly, add water and half the remaining sugar, cook over low heat, stirring until mixture thickens. Sprinkle gelatine into the hot water, stir until dissolved, add to egg mixture and stir well. Add lemon juice and mango puree, chill until syrupy, stirring occasionally. Beat egg whites until stiff, slowly add remaining sugar, beating well after each addition. Beat until very stiff, fold into mango mixture. Turn into pastry case and chill until set.

Mango Cream Pie
23cm baked pastry shell
10g gelatine
1/3 cup lime juice
400g tin sweetened condensed milk
1/4 cup rum (optional)
2 cups mango puree
1 cup whipping cream
2 tablespoons sifted icing sugar
fresh mint sprigs for garnish

Sprinkle gelatine over lime juice in a small saucepan, leave for 1 minute. Cook over low heat, stirring constantly, for 2 minutes or until gelatine dissolves. Remove from heat, and stir in condensed milk and rum. Stir mango into gelatine mixture. Pour into piecrust. Chill until set. Beat cream until foamy. Gradually add icing sugar, beating until soft peaks form. Spread over filling. Garnish with mint, if desired.

Mango Tart
23cm unbaked pie shell

Filling:
4 medium mangos, peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
pinch of salt
1 1/2 teaspoon lime juice
4 tablespoons flour

Preheat oven to 210C. Combine all ingredients well and let stand about 10 minutes. Place in chilled crust. Bake for 30 minutes.

Crumb Topping:
1 cup plain, unbleached flour
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, softened

Combine the dry ingredients. Add the butter in small pieces and work mixture with hands until crumbs form. Sprinkle crumbs on partially baked pie. Return to oven and bake an additional 15 minutes or until pie is bubbly and crumbs are browned. Cool. Serve with a scoop of ice cream, if desired.