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Category: Desserts

Maicilla de mango

Maicilla de mango
Los Angeles Times

The cocktails are a real icebreaker at this dinner party. Two couples have arrived almost simultaneously. They're greeted in Spanish and English by their hostess, Gina Pacheco, and her husband, Carlos Madrazo, and there's a flurry at the door of ... Read more

Total time: 50 minutes plus chilling time | Serves 8
Note: Cajeta is also known as dulce de leche and is available in Latino markets and supermarkets.
  • 1/3 cup cornstarch
  • 3 cups milk
  • 1/2 cup sugar
  • Dash salt
  • 4 mangoes, peeled, seeded and cut into pieces (about 5 cups)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons dark rum
  • 8 teaspoons cajeta, thinned with 1 teaspoon water
  • 8 strawberries, sliced
  • 8 sprigs mint

Step 1Mix 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.

Step 2Working in batches, use a blender to puree the cooled milk mixture with the mango pieces, cinnamon and rum.

Step 3Pour the pudding into individual glasses. Refrigerate for at least 2 hours.

Step 4Just before serving, swirl each maicilla with a teaspoon of cajeta, top with a sliced strawberry and garnish with a sprig of mint.

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.
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