Semolina Milk Pudding with Mango and Toasted Pistachios

Semolina Milk Pudding with Mango and Toasted Pistachios

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: Serves 4-6

Instead of mango you can use a fruit of your choice or whatever is in season. Chill the pudding for at least 1 hour before serving.


  • 6 tablespoons fine semolina
  • 6 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • 4 cups whole milk
  • 2 ripe Mangoes, peeled and cubed
  • 2 tablespoons Pistachios, chopped and lightly toasted


  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Lower the heat and add the semolina, stirring frequently for 4 minutes until golden brown.
  3. Slowly pour in the milk, whisking continuously, and turn up the heat to bring to a boil.
  4. Stir in the sugar and continue to cook for 3 minutes.
  5. Remove from heat and pour into dessert bowls. Top with the cubed mango and the toasted pistachios.

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