Super easy pudding made with mango nectar and milk; just heat up some mango nectar, add some sugar and when it steams add some cornstarch previously diluted in water; a dash of lemon juice is always good with mango otherwise the taste is dull.
Milk pudding is a classic one in Lebanese cuisine and is called muhallabiyeh; for added richness, add some cream or kiri cheese or a can of ashta or clotted cream found in middle-eastern stores.
- 2 cups of milk
- 2 Kiri cheese squares or 1/2 cup of cream
- 8 tablespoons of cornstarch, divided between puddings
- 2 tablespoons of milk
- 1 teaspoon of orange blossom water
- 1 teaspoon of rose water
- 2 cups of mango nectar
- 2 or more tablespoons of lemon juice
- 1/2 cup of sugar (or more)
- Make the milk pudding first: dilute the cheese or mix the cream with most of the milk, reserving 1/4 cup to dilute the cornstarch in; add the sugar and heat up till steaming; add the cornstarch diluted in a bit of milk and stir for a couple of minutes until thick; add the flavoring and stir; cool and refrigerate till thick.
- Do the same operation with the mango nectar, adding the sugar and lemon juice then cornstarch diluted in water.
NOTE: If the mango pudding is too runny, do the following: heat it up in the microwave until it reduces by a third or so. Add 1/2 cup of sugar, place in a saucepan, add the cornstarch and lemon juice, stir while it is steaming; it should thicken in one or two minutes. Add a flavoring if you wish. Pour through a strainer into individual custard cups on top of the thickened and cold milk pudding. Cool and serve cold.
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