Mahalabia with Mango: A delightful Middle Eastern and Turkish milk pudding thickened with cornflour and crowned with a layer of mango puree. This quick, creamy dessert is perfect for warm weather and can be prepared in minutes.
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 panna cotta or milk custard, it’s traditionally made with milk, sugar and a thickening agent such as cornflour or rice flour. Fragrant rose water or orange blossom water and a touch of cardamom are common flavorings. After cooking, the pudding is chilled until set and often topped with chopped or ground nuts. The basic recipe is versatile, allowing for variations in thickeners, milk types and flavorings to suit dietary preferences.
How to make Mahalabia With Mango
This mango version blends a smooth milk pudding with a bright mango layer. The classic ingredients used here are whole milk, fresh cream, cornflour, sugar, rose water and cardamom powder, finished with sweet mango puree. Fresh cream enriches the texture but can be omitted or substituted with condensed milk for extra sweetness, or with plant-based cream for a vegan adaptation. The mango topping is made by combining mango puree with a little sugar and cardamom, then spooned over the chilled pudding. Garnish with ground nuts—cashews, pistachios or almonds work well—or any preferred nut.
The dessert can be made ahead and refrigerated, making it ideal for entertaining or casual gatherings.
More mango ideas to try in your kitchen:
- Mango Milkshake with fresh mango pulp
- Aam Pora Sharbat (roasted raw mango drink)
- 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 or to taste
Garnish
- Ground nuts of choice
Instructions
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Combine the mango puree with sugar and a pinch of cardamom in a bowl. Stir until the sugar dissolves and 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 fully smooth with no lumps.
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Heat the mixture over low-medium heat, stirring continuously. Bring to a gentle boil and continue stirring until the mixture thickens to a custard-like or cake-batter consistency. Avoid letting it stick to the pan.
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Pour the cooked pudding into serving glasses, filling about 3/4 full. Chill in the refrigerator for at least 2 hours, or until set.
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Once set, spoon the mango puree over the pudding, sprinkle with ground nuts and serve chilled.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values vary by ingredients and brands. For precise information consult a registered dietitian or use a nutrition calculator.
