Other fruit like strawberriesraspberries, 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.
Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
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.
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.
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.