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


  • 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



  1. 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.

  2. 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.

    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.

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