Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*Gfree – a delicious recipe with low-fat milk, coconut milk, mango juice, sugar, cornstarch, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
2
Add 1 tsp Vanilla Extract.
3
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.
4
* 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.
5
At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
6
Turn heat down to low. Cook for 5 minutes.
7
Take mixture off heat and wait until the temperature goes down a little.
8
You're almost done. Pour the Mehalabeya into individual dessert dishes.
9
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.
10
* Serve with more fresh Mango if you like.
11
Refrigerate and Serve Mahalabiya cold.
453
kcal
Calories
6
g
Fat
94
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups low-fat milk, 1 cup coconut milk, 1 cup half-and-half, 1 cup mango juice (I used Naked brand), and more.
Yes, Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*Gfree falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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