Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*gfree

READY IN: 35mins
YIELD: 4 bowles




  • 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.