Mahalabia with mango: A delectable Middle Eastern and turkish dessert made of milk and sugar, and thickened with cornstarch then topped with mango puree. A super easy milk dessert that can be made within minutes and apt for this ongoing summer season.
What is Mahalabia
Mahalabia/Muhallabia/Mahlebieh is a creamy, silky and incredibly smooth Middle Eastern and Turkish dessert, very similar to Italian pannacotta or milk custard. Mainly made with milk, sugar, cornstarch and flavored with rose water or orange blossom water. It is then chilled and served garnished with nuts of choice. Cornstarch is added to set the mixture and to create a custard-like consistency. Some even use rice flour as a thickener. However, you can play around with flavors in this.
How to make Mahalabia With Mango
To make this mahalabia with mango all you need is some milk, fresh cream, cornflour, sugar, rose water, cardamom powder, sweet mango puree, and you are good to go. It is served in glass cups and bowls and I choose to sprinkle some ground cashew nuts. Feel free to garnish with whatever nuts you like. However, it can be made without fresh cream too but the addition of cream lends a beautiful texture and taste to the recipe. In addition, fresh cream and sugar can also be replaced with condensed milk. Even you can use plant-based milk for a vegan version of mahalabia. Like I said you can play around with flavors. This is what I like the most about this exotic dessert. 🙂
It can be made in advance. Hence perfect to be served in parties or gatherings.
Few more mango recipes you can check
If you try this recipe, please leave a feedback and rating.
Mahalabia With Mango | Mahalabia Recipe
- 500 ml whole milk
- ¼ cup sugar
- 4 tablespoon corn flour
- ½ cup fresh cream
- 1 teaspoon rose water
- ⅓ teaspoon cardamom powder
For top layer
- 1 cup mango puree
- A pinch of cardamom powder
- ¼ cup sugar or more
- Any ground nuts of choice
- Combine mango puree, sugar, and cardamom powder well in a bowl until sugar dissolves and set aside.
- Take milk, sugar, corn flour, fresh cream, rose water, and cardamom powder together in a heavy bottomed pan. Whisk well until smooth. Make sure there should not be any lumps.
- Heat the pan with the milk mixture and bring it to boil. Stir continuously over lower medium flame until the milk thickens or comes to a cake batter consistency. Just make sure the milk should not stick to the bottom.
- Pour the mixture directly into the serving glasses until ¾ covered. Then keep them in the refrigerator for a minimum of 2 hours or until set.
- Once done pour mango puree over the milk by sprinkle with ground nuts and serve.