Ingredients

  • 2 cups almond milk
  • 2 heaping tbsp. corn starch
  • 1 tsp orange blossom water
  • 1 mango
  • 3-4 tbsp. chopped or ground pistachios
  • ΒΌ cup sugar

Ready In 135 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Divide the diced mango between 6 ramequins, saving about 1-2 tbsp. for decoration. Top with the pistachios, again saving about 1 tbsp. for decoration.In a small bowl, combine 2 heaping tablespoons corn starch with 2 tbsp. almond milk.
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Step 2

  • Mix until well combined.In a saucepan over medium heat, combine the remaining almond milk, corn starch mixture, sugar and orange blossom water.
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Step 3

  • Whisk until it becomes a thick cream.
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Step 4

  • Pour immediately into the ramequins.Cover with Clingfilm, making sure the wrap sticks to the whole surface of the cream.Refrigerate for at least 2 hours.Before serving, decorate with the remaining mango dices and pistachios.
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  • Length: 120 minutes