Mango Coconut Mahalabiya Egyptian Dessert Pudding Gfree Recipes

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MANGO & COCONUT MAHALABIYA -EGYPTIAN DESSERT PUDDING (*GFREE



Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*gfree image

I modified a version I found on the web and took it up a notch. My DH loves Mango and Coconut. Very nice for hot Ramadan night!

Provided by Jamilahs_Kitchen

Categories     Dessert

Time 35m

Yield 4 bowles, 4 serving(s)

Number Of Ingredients 9

2 cups low-fat milk
1 cup coconut milk
1 cup half-and-half
1 cup mango juice (I used Naked brand)
1 cup raw sugar
5 tablespoons cornstarch
1 teaspoon vanilla extract (I use trader joes alcohol free)
1/2 cup toasted sweetened flaked coconut (to garnish) (optional)
1 cup chopped mango, pieces (fresh or frozen)

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.

Nutrition Facts : Calories 653.4, Fat 20.4, SaturatedFat 16.6, Cholesterol 28.5, Sodium 107, Carbohydrate 113.5, Fiber 0.9, Sugar 100.2, Protein 7.1

COCONUT MANGO PUDDING



Coconut Mango Pudding image

I love mango pudding - the most delicious ending to a wonderful Thai dinner. Cool & refreshing & satisfying. Adapted from Taste of Thai. Use a fresh mango if you can get it - good ones are sporadic around here so I make do with canned.

Provided by Busters friend

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups mangoes, canned
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cornstarch
1 pinch salt
3 eggs
13 1/2 ounces coconut milk

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.

Nutrition Facts : Calories 415.1, Fat 21.6, SaturatedFat 16.9, Cholesterol 158.6, Sodium 143.3, Carbohydrate 51.9, Fiber 3.7, Sugar 43.6, Protein 7.8

MANGO AND COCONUT PUDDING



Mango and Coconut Pudding image

A Chinese-style cold dessert pudding - 6 serves. This recipe uses frozen mango, but you can use fresh if in season.

Provided by Jubes

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 cheeks frozen mangoes, thawed
1 cup mango nectar
1 tablespoon lemon juice
1/2 cup coconut milk (not cream)
1/2 cup pouring cream
2/3 cup caster sugar (fine sugar)
10 g gelatin powder

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.

Nutrition Facts : Calories 245.9, Fat 8.5, SaturatedFat 6.3, Cholesterol 13.2, Sodium 25.7, Carbohydrate 42.8, Fiber 2.4, Sugar 39.1, Protein 3.2

CHILLED MANGO SAGO PUDDING



Chilled Mango Sago Pudding image

Posted on request for a dessert similar to Hui Lau Shan (mango dessert popular in Hong Kong). The yield and prep/cook time is an estimation.

Provided by WaterMelon

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups sago (colored or plain)
2/3 cup evaporated milk
3 cups water
1/4 cup sugar
6 tablespoons coconut cream or 6 tablespoons thick coconut milk
1/4 cup mango nectar or 1/4 cup mango juice
1/2 cup chopped mango

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.

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