Mahalabia with mango: A delicious Middle Eastern and Turkish milk pudding thickened with cornstarch and finished with a vibrant mango puree. This simple, silky dessert comes together quickly and is perfect for warm weather.
What is Mahalabia
Mahalabia (also spelled Muhallabia or Mahlebieh) is a silky, creamy milk pudding popular across the Middle East and in Turkey. Its texture is similar to Italian panna cotta or a light milk custard. The base is typically whole milk, sugar and a starch such as cornstarch to thicken. Traditional flavorings include rose water or orange blossom water and a pinch of cardamom. After cooking, the pudding is chilled until set and often finished with chopped or ground nuts. Some recipes use rice flour instead of cornstarch; others adjust richness with cream or condensed milk. The recipe is flexible and adapts well to different flavor variations.
How to make Mahalabia With Mango
This mango variation uses milk, fresh cream, cornstarch, sugar, rose water and cardamom for the pudding, plus a sweet mango puree for the top layer. The cream adds extra richness, but you can omit it for a lighter version or substitute condensed milk for both sweetness and creaminess. For a vegan option, use plant-based milk and a suitable cream substitute. The mango puree is brightened with a little cardamom and sugar to taste. Serve the chilled pudding in individual glasses or bowls and finish with ground nuts for texture.
The pudding can be prepared ahead of time and refrigerated, which makes it an excellent choice for gatherings and summer parties.
Try these other mango recipes for more inspiration:
- Mango Milkshake with Fresh Mango Pulp
- Aam Pora Sharbat (Bengali Aam Panna)
- Aamras with Mango Pulp
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Recipe
Mahalabia With Mango | Mahalabia Recipe
Ingredients
- 500 ml whole milk
- ¼ cup sugar
- 4 tablespoons corn flour (cornstarch)
- 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 your choice
Instructions
- In a bowl, mix the mango puree with sugar and a pinch of cardamom until the sugar dissolves. Set aside.
- In a heavy-bottomed pan, combine milk, sugar, corn flour, fresh cream, rose water and cardamom. Whisk thoroughly to dissolve any lumps.
- Place the pan over low–medium heat and bring the mixture to a gentle boil, stirring continuously. Cook until the mixture thickens to a custard-like or thick batter consistency, taking care not to let it stick to the bottom.
- Pour the hot pudding into serving glasses or bowls, filling each about three-quarters full. Chill in the refrigerator for at least 2 hours or until fully set.
- When set, spoon the mango puree over each portion, sprinkle with ground nuts, and serve chilled.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values will vary depending on ingredients and brands used. For precise information consult a registered dietitian or use a nutrition calculator.
