Mango Mahalabia with a touch of Sumac

Mango Mahalabia recipe, a tropical twist on the traditional Middle Eastern Mahalabia recipe.

5 from 114 votes

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Course: Dessert

Cuisine: Middle Eastern

Keyword: dessert

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4

Calories: 235kcal

Author: Azlin Bloor

Ingredients

▢ 2 ripe mangoes
▢ 250 ml fresh milk full fat
▢ 250 ml evaporated milk
▢ 2 Tbsp cornflour (cornstarch in the US)
▢ 3 Tbsp white sugar
▢ ¼ tsp sumac OR 1 Tbsp fresh lemon juice

Garnish

▢ crushed pistachios or nuts of your choice
▢ slices of mango
▢ other fruit like strawberries raspberries, chopped up dates, etc

Instructions

Peel and chop the mangoes up roughly and place them in a blender along with half the fresh milk. Blend to a smooth paste.
2 ripe mangoes, 250 ml fresh milk
Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
2 Tbsp cornflour
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.
3 Tbsp white sugar, 250 ml evaporated milk
Bring to boil on medium heat, stirring it occasionally.
After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring and a non stick pan is also always best, mainly for cleaning!
When the mahalabia is as thick as custard, turn the heat off and sprinkle the sumac all over and stir for about 5 seconds to disperse it thoroughly.
¼ tsp sumac OR 1 Tbsp fresh lemon juice
Pour into serving dishes/cups and place in the fridge to cool for at least 3 hours. It will thicken when cold. If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
Just before serving top with your garnish of choice, whether nuts or slices of mango or other fruit.
slices of mango, other fruit like strawberries, crushed pistachios or nuts of your choice

Notes

The total time does not include chilling time.

Nutrition

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