Mango And Pistachio Muhallebi

• 2 1/8 cups almond milk
• 4 13/16 tablespoons corn flour / corn starch
• 4 tablespoons sugar
• 1 teaspoon orange blossom water
• 1 mango "cheek", finely diced
• 4 tablespoons pistachios chopped or ground

1. Divide the diced mango between 6 ramequins, holding about 1-2 tbsp. for decoration. Top with the pistachios, again holding about 1 tbsp. for decoration.
2. In a small bowl, combine the corn flour / corn starch with 2 tbsp. almond milk. Mix until well combined.
3. In a saucepan over medium heat, combine the almond milk, corn flour mixture, sugar and orange blossom water.
4. Whisk until it becomes a thick cream.
5. Pour immediately into the ramequins.
6. Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.
7. Refrigerate for at least 2 hours.
8. Before serving, decorate with the remaining mango dices and pistachios.

almond milk, corn flour, sugar, orange blossom water, mango, pistachios

Taken from www.yummly.com/recipe/Mango-And-Pistachio-Muhallebi-1661001 (may not work)