Mahalabia with mango: A delightful Middle Eastern and Turkish milk pudding made from milk and sugar, thickened with cornstarch and finished with a mango puree topping. This simple, creamy dessert comes together quickly and is perfect for warm summer days.
What is Mahalabia
Mahalabia (also spelled Muhallabia or Mahlebieh) is a silky, creamy milk pudding popular across the Middle East and Turkey. Similar in texture to Italian panna cotta or a milk custard, it’s traditionally made with milk, sugar and a starch-based thickener such as cornstarch or rice flour. Aromatics like rose water or orange blossom water and a pinch of cardamom are often added to enhance the delicate flavor. Once cooked and chilled, mahalabia is typically garnished with nuts before serving. The recipe is versatile, so you can experiment with flavors and toppings to suit your taste.
How to make Mahalabia With Mango
This mango variation combines a smooth milk base with a bright, sweet mango layer. The ingredients are straightforward: whole milk, fresh cream, cornstarch (corn flour), sugar, rose water, cardamom powder, and a mango puree for the topping. Fresh cream is optional but adds a richer texture; you can substitute condensed milk for cream and sugar, or use plant-based milk for a vegan version. The pudding can be prepared ahead of time, making it an excellent choice for gatherings and parties.
More mango ideas to try at home
- Mango Milkshake with Fresh Mango Pulp
- Aam Pora Sharbat
- Aamras with Mango Pulp
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Recipe
Mahalabia With Mango | Mahalabia Recipe
Ingredients
- 500 ml whole milk
- ¼ cup sugar
- 4 tablespoon corn flour
- ½ cup fresh cream
- 1 teaspoon rose water
- ⅓ teaspoon cardamom powder
For top layer
- 1 cup mango puree
- A pinch of cardamom powder
- ¼ cup sugar (adjust to taste)
Garnish
- Ground nuts of your choice
Instructions
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Combine mango puree, sugar and a pinch of cardamom powder in a bowl. Stir until the sugar dissolves, then set aside.
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In a heavy-bottomed pan whisk together milk, sugar, corn flour, fresh cream, rose water and cardamom powder until smooth and lump-free.
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Heat the mixture over low–medium heat, stirring constantly. Bring to a gentle boil and continue stirring until the milk thickens to a custard-like consistency. Avoid letting it stick to the pan.
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Pour the thickened pudding into serving glasses, filling them about three-quarters full. Refrigerate for at least 2 hours or until set.
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Once set, spoon the mango puree over the milk layer, sprinkle with ground nuts and serve chilled.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values depend on the specific ingredients and brands used. For precise details, consult a registered dietitian or use a nutrition calculator.
