Mango and pistachio muhallebi

By Ala Lemon
April 26, 2015
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Author Notes: A flavourful, eastern dessert, very easy to make and great for a dinner tableAla Lemon

Serves: 6

  • 500 milliliters / 2 cups almond milk
  • 35 grams / 2 heaping tbsp corn starch
  • 50 grams / ¼ cup sugar
  • 1 teaspoon orange blossom water
  • 1 mango “cheek”, finely diced
  • 3-4 tablespoons chopped or ground pistachios
  1. Divide the diced mango between 6 ramequins, holding about 1-2 tbsp for decoration. Top with the pistachios, again holding about 1 tbsp. for decoration.
  2. In a small bowl, combine the corn starch with 2 tbsp almond milk. Mix until well combined.
  3. In a saucepan over medium heat, combine the almond milk, corn flour mixture, sugar and orange blossom water.
  4. Whisk until it becomes a thick cream.
  5. Pour immediately into the ramequins.
  6. Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.
  7. Refrigerate for at least 2 hours.
  8. Before serving, decorate with the remaining mango dices and pistachios.
  9. Find more recipes on my blog

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