Mango and pistachio muhallebi

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

This recipe contains milk (almond), cornstarch, sugar, , mango, pistachios

Serves 6 servings

Prep time: 15 min

Cook time: 15 min

Ingredients:

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

Instructions:

• 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