Introduction
Mango Labaniyad is a luxurious Middle Eastern dessert that combines the velvety smoothness of custard with the tropical sweetness of ripe mangoes. This gluten-free version is a perfect treat for anyone who loves creamy desserts with a fruity twist. Whether you’re hosting a dinner party or simply indulging in a sweet craving, this dessert is sure to impress.
The dish is a modern take on traditional Labaniad, a Middle Eastern custard made with milk, sugar, and cornstarch. By blending in fresh mango puree, we add a burst of natural sweetness and a vibrant orange hue that makes this dessert as beautiful as it is delicious. The result is a creamy, dreamy custard that’s light, refreshing, and utterly irresistible.
Mango Labaniyad is also incredibly versatile. You can serve it chilled in individual glasses for an elegant presentation or layer it with fresh mango chunks for added texture. It’s a crowd-pleaser that’s perfect for summer gatherings, Ramadan iftar, or any special occasion. Let’s get started on this easy, gluten-free recipe!
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 6 servings | 30 minutes | 220 kcal | Dessert, Snack, Special Occasions |
Ingredients
For the Custard:
- 2 cups whole milk (or almond milk for a dairy-free version)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup sugar (adjust to taste)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
For the Mango Puree:
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 2 tablespoons honey or sugar (optional, depending on mango sweetness)
For Garnish:
- Fresh mango slices
- Mint leaves
- Crushed pistachios or almonds (optional)
Step-by-Step Instructions
Step 1: Prepare the Mango Puree
- In a blender or food processor, blend the diced mangoes until smooth. If the mangoes aren’t sweet enough, add honey or sugar to taste. Set aside.
Step 2: Make the Custard Base
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and a pinch of salt. Make sure there are no lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens (about 8-10 minutes). Do not let it boil.
- Remove from heat and stir in the vanilla extract.
Step 3: Combine Custard and Mango Puree
- Gradually fold the mango puree into the custard, stirring gently until fully combined. Taste and adjust sweetness if needed.
Step 4: Chill the Labaniyad
- Pour the mixture into individual serving glasses or a large serving bowl.
- Cover with plastic wrap (to prevent a skin from forming) and refrigerate for at least 2 hours, or until set.
Step 5: Garnish and Serve
- Before serving, top with fresh mango slices, a sprinkle of crushed pistachios or almonds, and a few mint leaves for a pop of color.
- Serve chilled and enjoy!
Tips for Success
- Use Ripe Mangoes: The sweetness and flavor of ripe mangoes are key to this dessert. If mangoes aren’t in season, you can use frozen mango chunks (thawed) or canned mango puree.
- Stir Constantly: When making the custard, stir continuously to prevent lumps and ensure a smooth texture.
- Adjust Sweetness: Taste the mango puree before adding it to the custard. If the mangoes are very sweet, you may not need extra sugar or honey.
- Chill Thoroughly: Allow enough time for the Labaniyad to set in the fridge. This ensures the perfect creamy consistency.
Variations
- Coconut Mango Labaniyad: Replace the milk and cream with coconut milk for a tropical twist.
- Layered Dessert: Alternate layers of mango puree and custard in serving glasses for a stunning presentation.
- Citrus Twist: Add a squeeze of lime juice to the mango puree for a tangy contrast.
- Chia Seed Pudding: Mix in chia seeds for added texture and nutrition.
Serving Suggestions
- With Fresh Fruit: Serve with a side of fresh berries or sliced kiwi for a colorful dessert platter.
- As a Parfait: Layer the Labaniyad with gluten-free granola and fresh mango chunks for a parfait-style treat.
- For Special Occasions: Serve in elegant glassware with edible flowers for a sophisticated touch.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: This dessert is best enjoyed fresh and doesn’t freeze well due to the custard texture.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 8g | 10% |
| Saturated Fat | 5g | 25% |
| Carbohydrates | 34g | 11% |
| Fiber | 2g | 7% |
| Protein | 4g | 8% |
Cost Estimation
- Mangoes: $3.00
- Milk & Cream: $2.50
- Sugar & Cornstarch: $1.00
- Garnishes: $1.50
- Total Cost: 8.00(8.00(1.33 per serving)
See Also
– Mango health benefits
Did You Try This Recipe?
We’d love to hear how your Gluten-Free Mango Labaniyad turned out! Leave a comment below and share your experience. Don’t forget to follow us for more delicious gluten-free recipes! 🥭✨
