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Vanilla Mahalepi with Mango Strawberry Sauce

Course: Dessert
Cuisine: Greek Cypriot


  • 1 cup of water or milk
  • 1 tablespoon of organic sugar
  • 4.5 tablespoons of cornstarch
  • 1 teaspoon of vanilla powder
  • 1 cup strawberries coarsely chopped
  • 1 mango peeled, pitted and coarsely chopped
  • 1 tablespoon of sugar
  • 1 tablespoon of honey
  • Optional: 2 tablespoons of toasted pistachios coarsely chopped
  • Optional: Dried rose petals


  • In a small bowl dissolve the cornstarch with the milk or water. Whisk to mix together.
  • Place mixture in a pot over medium heat and add the sugar and vanilla. Stir to combine, and then cook until the mixture coats the back of a wooden spoon. Remove from heat, and let cool a bit.
  • Prepare 2-3 ramekins and lightly grease the inside of the ramekins. Pour the mixture in the ramekins making sure to leave some space from the top. Chill the mahalepi covered for 6 hours or overnight.
  • Serve with the mango strawberry sauce, and top with sprinkled pistachios. You can get fancy and add the dried rose petals.


  • Place all ingredients in a pot and bring to a boil over medium heat. Cook for about 15 minutes, or until the sauce thickens. Once mixture is thickened, remove from heat and place sauce in a blender and blend until smooth. Cool and set aside until ready to serve.