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Mango Or Orange Creme

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy Arab Fruits, Lebanon, Puddings, Saudi arabi 1 Servings

INGREDIENTS

2 c Low-fat milk
1/4 c Sugar
2 t Rosewater
6 T Cornstarch, divided use
2/3 c Water, divided use
2 c Mango or orange juice
2 Mangos or oranges, peeled
and coarsely chopped
Whipped cream, optional
Ground pistachios

INSTRUCTIONS

Heat the milk in a saucepan over low heat, adding the sugar and the
rosewater. Dissolve 3 tablespoons of the cornstarch in 1/3 cup of the
water and whisk into the milk. Stir constantly until the milk
thickens. Remove from the heat and let stand. In another saucepan,
bring the mango or orange juice to a boil. Dissolve the remaining 3
tablespoons in the remaining 1/3 cup water, and whisk into the juice.
Stir constantly until the liquid thickens. Remove from the heat and
let stand. Pour half of the thickened milk into attractive stemmed
glasses or serving dishes. Carefully cover with a layer of thickened
juice and drop in a few pieced of fresh fruit. Pour the remaining  milk
pudding in a third layer and garnish with the rest of the  chopped
fruit. For a special occasion, each glass may be garnished  with a
rosette of whipped cream, surrounded by the chunks of fresh  mango or
orange. Sprinkle with ground pistachio and refrigerate.  Source: "The
Arabian Delights Cookbook" by Anne Marie Weiss-Armush  Posted to
MM-Recipes Digest V3 #3.TXT  Posted to MM-Recipes Digest V4 #090 by
Julie Bertholf  <jewel1@ix.netcom.com> on Mar 29, 1997

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