Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mango mahalabia. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Mango Mahalabia is super easy to make, we start off with some pureed mango, then almost Mango Mahalabia with a touch of Sumac. Mango Mahalabia recipe, a tropical twist on the traditional. For this episode of #TnlTasteOfTheWorld, Chef Imad Boukly Hasan executive pastry chef of Four Seasons Hotel Bahrain Bay, whips up another one of his.
Mango mahalabia is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mango mahalabia is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mango mahalabia using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mango mahalabia:
- Make ready 2 ripe mangoes
- Make ready 250 ml boiled full cream milk
- Make ready 250 ml evaporated milk
- Take 5 tbsp white sugar
- Get 3 tbsp custard powder
- Get 1 tbsp lemon juice
- Take 1 pinch cardamom powder
- Make ready For garnishing
- Get as needed chopped dry fruit
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Instructions to make Mango mahalabia:
- Roughly chop mangoes, mix 4 tbsp of milk with custard powder and keep aside.
- In a blender, add in mangoes and half of the full cream milkand blend to form a thick paste. Now add in sugar, evaporated milk, custard mix, extra milk to the blender. Just give a pulse.
- Transfer it to a sauce pan, add the cardamom powder and cook in a medium low flame for 5 minutes with continues stirring. make sure not to burn the mixture.
- When it starts to boil change the flame to low and stir continuosly. When the mixture thickens, off the stove. Add in the lemon juice, transfer it to the serving bowls or glasses.
- When the mixture completely cools down, refrigerate.
- Garnish with dry fruits just before serving.
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