Ingredients
-
2
-
1
-
1
-
1
-
1
-
5
-
1
-
1/2
-
1
-
-
-
-
-
-
Directions
Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*gfree, I modified a version I found on the web and took it up a notch My DH loves Mango and Coconut Very nice for hot Ramadan night!
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Steps
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1
Done
|
Whisk Sugar With 2 Cups Milk and 1 Cup Half and Half on Medium Heat Until Warm and Sugar Dissolved. |
|
2
Done
|
Add 1 Tsp Vanilla Extract. |
|
3
Done
|
in a Separate Bowl Whisk Corn Starch With 1 Cup of Coconut Milk and 1 Cup of Mango Juice to Incorporate. Then, Add It Slowly to Sugar-Milk Mixture While Stirring Quickly Until It Starts to Thicken. I Like to Keep the Heat on Medium and Just Be Patient For It to Thicken Rather Than Turn Up the Heat and Burn the Cornstarch. |
|
4
Done
|
* It Is Very, Very Important to Whisk Quickly and Scrape the Bottom of the Pot With the Whisk to Make Sure the Cornstarch Isn't Sticking. |
|
5
Done
|
at This Time You Can Add Mango Pieces Fresh or Frozen and Let Them Break Down Into the Custard. |
|
6
Done
|
Turn Heat Down to Low. Cook For 5 Minutes. |
|
7
Done
|
Take Mixture Off Heat and Wait Until the Temperature Goes Down a Little. |
|
8
Done
|
Youre Almost Done. Pour the Mehalabeya Into Individual Dessert Dishes. |
|
9
Done
|
Let Cool on Counter Then Top With Toasted Coconut and Wrap Each Dish With Saran Wrap and Place in Fridge to Chill and Firm Up. |
|
10
Done
|
* Serve With More Fresh Mango If You Like. |
|
11
Done
|
Refrigerate and Serve Mahalabiya Cold. |
