Mango Pistachio Muhallebi Dessert

Mango Pistachio Muhallebi Dessert

Mango Pistachio Muhallebi Dessert

2 hours 15 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   3 Points
Cuisine
  • dessert
Comments
Ingredients
  • 2 cups almond milk
  • 2 heaping tbsp. corn starch
  • 1 tsp orange blossom water
  • 1 mango
  • 3-4 tbsp. chopped or ground pistachios
  • ¼ cup sugar
Instructions

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.

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