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Mango and pistachio muhallebi

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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


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.

In a small bowl, combine the corn flour / corn starch with 2 tbsp. almond milk. Mix until well combined.

In a saucepan over medium heat, combine the almond milk, corn flour mixture, sugar and orange blossom water.

Whisk until it becomes a thick cream.

Pour immediately into the ramequins.

Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.

Refrigerate for at least 2 hours.

Before serving, decorate with the remaining mango dices and pistachios.

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