Ingredients
-
2 Mango
-
250 ml Whole Milk
-
250 ml Evaporated Milk
-
2 tbsp Cornflour
-
3 tbsp Caster Sugar
-
1/4 tsp Sumacor 1 tbsp of fresh lemon juice
-
Directions
When I was searching for desserts for Abu Dhabi, I came across traditional Mahalabia and then the kids spotted the Mango version. Given how much they adore Mango there was no going back after that. The recipe is fairly simple and probably quick if you have made custard before – I hadn’t and was terrified of the milk catching so heated it so slowly that it took an hour and a half to make instead of 10 minutes! Tip there is to be a bit more aggressive with the heat in the beginning.
The kids were the first to try the pudding and rather disappointingly the eldest one didn’t like it. He announced, ‘It’s not for me.’ I almost fell over, it is the most polite I have ever heard him. Normally he shreks, ‘It’s disgusting, yuck!’ and then the younger one refuses to try it. He won massive brownie points for this and I am hoping to hear only ‘It’s not for me.’ in the future.
The good news is my daughter adored it and is delighted her brother left his as she can have it tomorrow for pudding. Everyone is a winner.
The colours are beautiful in this dish. Thank you Lins Food for the recipe.
Steps
|
1
Done
|
Peel and chop the mangoes up roughly and place them in a blender along with half of the fresh milk. Blend to a smooth paste. |
|
2
Done
|
Make a paste with the cornflour and about 3 tbsp of the fresh milk. |
|
3
Done
|
Combine this cornflour paste, the mango puree, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix. |
|
4
Done
|
Bring to the boil on a medium heat, stirring it occasionally. |
|
5
Done
|
After about 5 minutes, you' |
