Vanilla Mahalepi with Mango Strawberry Sauce Recipe
Kalo Mina! Happy February!
One of my all-time favorite Cypriot desserts!! You will love this recipe and it is easy to make. A beautiful Cypriot dessert that is really a base of simple ingredients. All you need is cornstarch, water, sugar, and vanilla or rose water. I had fun making this Cypriot dish in Cyprus at a taverna in Lageia.
Vanilla Mahalepi with Mango Strawberry Sauce Recipe
Ingredients:
- 1 cup of water or milk
- 1 tablespoon of organic sugar
- 4.5 tablespoons of cornstarch
- 1 teaspoon of vanilla powder
Mango Strawberry Sauce:
- 1 cup strawberries, coarsely chopped
- 1 mango, peeled, pitted, and coarsely chopped
- 1 tablespoon of sugar
- 1 tablespoon of honey
- Optional: 2 tablespoons of toasted pistachios coarsely chopped
- Optional: Dried rose petals
Method:
In a small bowl dissolve the cornstarch with milk or water. Whisk to mix together.
Place mixture in a pot over medium heat and add the sugar and vanilla. Stir to combine, and then cook until the mixture coats the back of a wooden spoon. Remove from heat, and let cool a bit.
Prepare 2-3 ramekins and lightly grease the inside of the ramekins. Pour the mixture in the ramekins making sure to leave some space from the top. Chill the mahalepi covered for 6 hours or overnight.
Serve with the mango strawberry sauce, and top with sprinkled pistachios. You can get fancy and add the dried rose petals.
Sauce:
Place all ingredients in a pot and bring to a boil over medium heat. Cook for about 15 minutes, or until the sauce thickens. Once the mixture is thickened, remove from heat and place sauce in a blender, and blend until smooth. Cool and set aside until ready to serve.
