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.

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.

POSTRE DE MANGO (MANGO DESSERT)

Steps:

• Gently dissolve gelatin in warm water. Purée the mango flesh. Add the cream, sour cream, lime juice, and gelatin to the mangoes. Process or blend. Add the honey to desired sweetness.
• Pour into serving bowl and chill. Serve garnished with thin slices of lime and mango.

CHILLED MANGO SAGO PUDDING

Steps:

• Bring water to a boil, add sago and simmer for 15 minutes.
• Stir in sugar, mango nectar, evaporated milk and coconut cream.
• Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
• Simmer until liquid has almost evaporated.
• While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
• If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
• Chill for several hours before serving, and serve with extra chopped mango if desired.

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.

EASY MANGO PUDDING

Steps:

• In a bowl, mix the Jelly Crystals and the boiling water until it is dissolved.
• Add the cold water and the evaporated milk and stir in the diced mango.
• Pour into a pudding mould or bowl and refrigerate overnight or until set.
• Once set you can either run hot water on the outside of the bowl to loosen the pudding and turn it onto a plate or just spoon it into individual bowls.

MANGO PUDDING

Steps:

• Chop and dice mangoes then set aside.
• Pour gelatine and sugar into a big saucepan and set aside.
• In another small saucepan, bring water to a boil then pour boiled water into the gelatine and sugar mix.
• Heat mixture over medium fire, stir well till gelatine and sugar dissolve.
• While heating gelatine and sugar mix, beat the 3 egg whites till stiff and fluffy for about 10 minutes.
• Add ice cubes to dissolved gelatine and sugar mixture.
• Stir till ice cubes melt.
• Add beaten egg white to mixture quickly, stir well till mixture is smooth.
• Add non-dairy cream to mixture and stir well.
• Add ice-cream and stir well till ice-cream melts.
• Add in chopped and diced mangoes and stir well.
• Pour pudding mixture into jelly moulds and allow it to set (in the fridge for about 20 hours).