Mango and pistachio muhallebi

Directions

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 http://alalemon.com