Mango Mehalabaya (Milk Pudding) – Arabian Dessert

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Mango Mehalabaya (Milk Pudding) | Arabian Dessert. Arabic style milk pudding infused with a touch of mango adorned with mango syrup topping and garnished with pistachios & mango pieces. 

Mehalabya is a traditional Arabic milk pudding, with similar variations in Greece and Turkey. Typically made with just milk, sugar and thickened with rice flour or cornstarch for a characteristically creamy and slightly jiggly texture. Served cold and takes on different flavors like vanilla, mastic, cardamom, rose and orange blossom water, to name a few.

Now here I m going to twist this recipe a little bit using mango syrup. Why not combine these two wonderful flavors during the season of mangoes. To my surprise, my husband & daughter finished it soon leaving me with a spoon to taste..:)

So I thought of sharing this recipe with you with step by step pictures.

Mango Mehalabaya (Milk Pudding) – Arabian Dessert

Course: DessertCuisine: ArabianDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Setting time

15

minutes
Total time

30

minutes

Mango Mehalabaya (Milk Pudding) | Arabian Dessert. Arabic style milk pudding infused with a touch of mango adorned with mango syrup topping and garnished with pistachios & mango pieces. 

Ingredients

  • 1/2cup full fat milk

  • 1/4cup heavy cream

  • 2tbsp+1tbsp corn flour

  • 2tbsp+1tsp sugar

  • 1/4cup mango concentrate puree(use a ripe mango)

  • 2tbsp water

  • 1tbsp grated pistachios(optional)

  • 1tsp mango pieces thinly sliced(optional)

Directions

  • For Mehalabaya(Milk Pudding)
  • In a medium saucepan, off the heat, whisk together the 1/2 cup milk, 1/4cup heavy whipping cream, 2tbsp sugar, and 2tbsp cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
  • Set the saucepan over medium-high heat and bring to a full boil, whisking constantly.
  • Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
  • Remove the saucepan from the heat.
  • Pour into a cup and refrigerate uncovered until the surface has begun to set; about 10 to 15 minutes.
  • Meanwhile, prepare the Mango Syrup Topping.
  • For Mango Syrup Topping
  • In a small saucepan, off the heat, whisk together 1/4cup concentrated mango puree, 1tsp sugar, 2tbsp water, and 1tbsp cornstarch until well combined.
  • Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.
  • Remove the saucepan from the heat and spoon a layer of the mango syrup on the mehalabya cup, tilting the cup to cover evenly.
  • Refrigerate until set and cold.
  • Garnish & serve
  • Spill the grated pistachio topping & finely sliced mango pieces evenly over the cooled mehalabeya cups.
  • Serve right away or keep refrigerated until it is time to serve.

Notes

  • You can vary the sweetness based on your choice & taste.

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