Mango and pistachio muhallebi
By: Ala Lemon
Published: Sunday, April 26, 2015 - 11:23am

Ingredients




500ml / 2 cups almond milk
35g / 2 heaping tbsp. corn flour / corn starch
50g / ¼ cup sugar
1 tsp orange blossom water
1 mango “cheek”, finely diced
3-4 tbsp. chopped or ground pistachios

Preparation

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 flour / 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

About

A flavourful, eastern dessert, very easy to make and great for a dinner table