Mango and pistachio muhallebi
500ml / 2 cups almond milk
35g / 2 heaping tbsp. corn flour / corn starch
50g / ¼ cup sugar
1 tsp orange blossom water
1 mango “cheek”, finely diced
3-4 tbsp. chopped or ground pistachios
Divide the diced mango between 6 ramequins, holding about 1-2 tbsp. for decoration. Top with the pistachios, again holding about 1 tbsp. for decoration.
In a small bowl, combine the corn flour / corn starch with 2 tbsp. almond milk. Mix until well combined.
In a saucepan over medium heat, combine the almond milk, corn flour 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.
Find more recipes on my blog http://alalemon.com