Mango Pistachio Muhallebi Dessert could be just the gluten free and dairy free recipe you've been looking for. For 53 cents per serving, you get a dessert that serves 6. One serving contains 96 calories, 1g of protein, and 3g of fat. A mixture of almond milk, corn starch,...Read More
Divide the diced mango between 6 ramequins, saving about 1-2 tbsp. for decoration. Top with the pistachios, again saving about 1 tbsp. for decoration.In a small bowl, combine 2 heaping tablespoons corn starch with 2 tbsp. almond milk.
Mix until well combined.In a saucepan over medium heat, combine the remaining almond milk, corn starch mixture, sugar and orange blossom water.
Whisk until it becomes a thick cream.
Pour immediately into the ramequins.Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.Refrigerate for at least 2 hours.Before serving, decorate with the remaining mango dices and pistachios.
