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Fruits are used throughout Mexican cooking and desserts are no exception. In this tropical delight, fresh juicy mangoes are puréed with a touch of cinnamon and rum then blended into a simple cooked pudding. This scrumptious dessert is easy to whip up for family meals yet elegant enough for dinner parties.
Original reipce makes 2 dozen Change Servings
PLACE cornstarch in medium, heavy-duty saucepan. Gradually add evaporated milk, stirring constantly, until cornstarch is dissolved. Add sweetened condensed milk, water and salt. Place saucepan on burner. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture thickens. Remove from heat. Pour mixture into large bowl. Let cool for 30 minutes.
PLACE mangoes, cinnamon and rum in blender; cover. Blend until smooth. Pour mango mixture into cooled milk mixture; stir. Place maicilla in blender; cover. Blend until well blended.
POUR the maicilla into dessert bowls or glasses. Refrigerate for at least 2 hours. Garnish as desired.
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