Not that it should keep you from having dessert any other day of the week.
Oh, and today is also sunny dessert day because I used a beautiful mango for my muhallebi.
Muhallebi, or mahallebi, is also known as blanc-manger (I think it’s spelt blancmange in English? Please correct me if I’m wrong). It is essentially a milk pudding, thickened with corn starch or gelatine, and flavoured with rose or orange blossom water. Think of it as a creamier, eastern-Mediterranean version of panna cotta, if you like.
While milk or cream is usually used, I decided to go with almond milk for a change. I’m happy to say it worked quite well so I can only encourage you to experiment with your “milk” of choice. Side note, you can also make it with water, as they sometimes do in Turkey (it’s called su muhallebisi).
From there on, you can add pretty much anything you like from the nuts/fruits/syrup department. I don’t believe fresh fruit is commonly used, but I think it’s a nice addition. Especially mango. I love mango. If you don’t know how to pick and/or cut a mango, you’ll find a helpful tutorial here.
- 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. This will keep the cream from drying and forming a skin on top.
Refrigerate for at least 2 hours.
Before serving, decorate with the remaining mango dices and pistachios.