- Milk250 Milliliter(s)
- Coconout Milk125 Milliliter(s)
- Sugar50 Gram(s)
- Cornflour2.5 Tablespoon(s)
- Vanilla Extract1/2 Teaspoon(s)
- Heavy Liquid Cream125 Milliliter(s)
- Grated CocnoutAs needed
- Frozen Mango125 Milliliter(s)cutted into small cubes
An Egyptian dessert that can be prepared in a few minutes. Mahalabia (مهلبية) is a dessert cream originally made from milk, cornstarch, sugar and rose water. You can add fruits like apricots.
For my part I revisited this dessert by adding my little touch of my favorite fruit which is the mango. I also replaced half the milk with coconut milk and added pineapple syrup to flavor my dessert cream.
A dessert very easy to make, I would still advise you to let the cream thicken quietly over medium heat while stirring continuously, so as not to burn the cornstarch and give it an unpleasant aftertaste.
Prepare Milk and coconout
In a saucepan, pour the milk and the sugar and the cream. heat until the sugar dissolves and the milk is hot. Add the vanilla extract.
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In a bowl, pour the coconut milk and the cornflour. I added pineapple syrup (2 tbsp but this is optional).
Pour the coconut-maizena mixture into the milk and mix quickly over medium heat so that the cornstarch does not stick to the bottom of the pan.
When the texture begins to thicken add the mango cubes and cook until the mango is soft.
Lower the heat and cook for about 5 minutes.
Mahalabia Final steps
Remove the pan from the heat and let cool before pouring into bowls or ramekins. Let cool to room temperature before placing in the fridge.
Before serving decorate with grated coconut.
A dessert that is welcome during this time of year, fresh and fragrant, I decorated it with grated coconut and a few cubes of mango.