Maicilla De Mango Recipe - Cooking Index
Maicilla De Mango Recipe - Cooking Index
| 1/3 cup | 20g / 0.7oz | Cornstarch |
| 3 cups | 711ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Salt | |
| 4 | Mangoes - peeled, seeded | |
| And chopped - (5 cups) | ||
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 2 tablespoons | 30ml | Dark rum |
| 8 teaspoons | 40ml | Cajeta* - thinned with |
| 1 teaspoon | 5ml | Water |
| 8 | Strawberries - sliced | |
| 8 | Mint sprigs |
* Cajeta is also known as dulce de leche and is available in Latino markets and supermarkets.
Mix the cornstarch and milk in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil over medium heat. Reduce the heat and simmer until the mixture thickens. Strain into a bowl. Cool.
Working in batches, use a blender to puree the cooled milk mixture with the mango pieces, cinnamon and rum.
Pour the pudding into individual glasses. Refrigerate for at least 2 hours.
Just before serving, swirl each maicilla with a teaspoon of cajeta, top with a sliced strawberry and garnish with a sprig of mint.
This recipe yields 8 servings.
Each serving: 245 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 4 grams fat; 3 grams saturated fat; 17 mg. cholesterol; 81 mg. sodium.
Source:
The Los Angeles Times, 05-05-2004
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