Mango and pistachio muhallebi
  • Servings: 6
  • 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
  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
A flavourful, eastern dessert, very easy to make and great for a dinner table