Mango Coconut Mahalabiya Egyptian Dessert Pudding Gfree Recipes

MANGO COCONUT PUDDING

Steps:

• Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
• Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
• Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

MAHALABIA (EGYPTIAN MILK PUDDING)

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)

Steps:

• Combine milk and sugar together in a saucepan; bring to a boil.
• Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
• Refrigerate milk mixture until completely cooled, 2 to 4 hours.

MANGO & COCONUT MAHALABIYA -EGYPTIAN DESSERT PUDDING (*GFREE

Steps:

• Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
• Add 1 tsp Vanilla Extract.
• In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
• * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
• At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
• Turn heat down to low. Cook for 5 minutes.
• Take mixture off heat and wait until the temperature goes down a little.
• You're almost done. Pour the Mehalabeya into individual dessert dishes.
• Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
• * Serve with more fresh Mango if you like.
• Refrigerate and Serve Mahalabiya cold.

MANGO PUDDING -- LACTOSE-FREE (THAILAND)

Steps:

• Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
• In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
• While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
• Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
• Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
• Serve cold on its own, or with fresh fruit & ENJOY!

COCONUT MANGO PUDDING

Steps:

• Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
• Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
• Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
• Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.

MANGO AND COCONUT PUDDING

Steps:

• Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
• Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
• Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
• Strain the mixture through a sieve to remove any lumps. Strain into a jug.
• Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
• Refrigerate the puddings overnight or for at least 6 hours, until set.
• Serve drizzled with some extra coconut milk or fruit.
• Cooking time does not include refrigeration time.

MANGO PUDDING

Steps:

• Use a vegetable peeler to peel mangos.
• Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
• Place mango in a blender or food processor.
• Add 1/4 lime and blend until perfectly smooth.
• Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
• This also tastes good with just the pureed mango.

MANGO COCONUT CHIA PUDDING

Steps:

• Mash half of the mango in a bowl with a fork or puree in a food processor to desired consistency.
• Whisk coconut milk beverage and maple syrup into the mashed mango; stir in chia seeds and 1 tablespoon coconut flakes. Cover and refrigerate until thickened, at least 1 hour.
• Divide pudding between 2 bowls and top with diced mango and remaining coconut flakes.