Muhallabia with Mango Sauce (Gluten-free)

Muhallabia (aka Muhallebi) is a traditional Middle Eastern milk pudding thickened with either rice or corn flour. It is creamy, luscious and very easy to make. This dessert is usually scented with rose or orange blossom water. Since we are in the midst of mango season, I decided to add a layer of Alphonso mango sauce for some tart contrast. I also opted to keep my version refined sugar-free, using erythritol in place of sugar. If you are in the mood for a quick and indulgent summer dessert, I urge you to try this recipe. You won’t be disappointed.

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Recipe

Muhallabia with Mango Sauce

(Serves 4) 

Ingredients

For the Muhallabia - 
2 1/2 cups milk, divided
1 1/2 cups fresh cream
1/2 cup sugar or erythritol
1/3 cup cornflour 
1/2 tsp ground cardamom 
2 tsp rose water 

For the Mango Sauce -
Flesh of 4 ripe mangoes (use any variety you like)
3 tbsp honey or 1/4 cup sugar (add more or less depending on how sweet the mangoes are)
1/2 cup water 
Pinch of salt 
2 tbsp crushed pistachios for garnish 

Method

To make the Muhallabia - 
In a smalll bowl, combine 1/4 cup of milk with the cornflour. Stir well and set aside.

Add the remaining milk to a large, heavy-based saucepan along with the cream and sugar. Whisk over medium-low heat until the mixture reaches a gentle boil. Give the cornflour slurry a good stir and add it to the saucepan. Continue whisking the mixture as it cooks until it thickens to a custard-like consistency (this should take about 5-7 minutes).

Add the ground cardamom and rosewater. Continue to whisk for a few more minutes, then turn off the heat.

Let the pudding cool on the counter for 10 minutes (whisk it a few times whilst it cools so that any skin doesn’t form on top). Spoon the warm pudding into dessert bowls and allow it to cool to room temperature. Then cover each bowl with a piece of aluminium foil and refrigerate for a few hours (or overnight) until chilled. 

To make the Mango Sauce - 
Add all the ingredients for the mango sauce into a blender and purée until smooth. Transfer the mango purée to a small saucepan and whisk over low heat for 5-7 minutes. Remove from heat and cool completely. Spoon the mango sauce over the chilled pudding. Return to the refrigerator until you are ready to serve. 

Before serving, sprinkle the crushed pistachios over the muhallabia and enjoy!