Ingredients

3/4 c butter
1 lb. vermicelli broken into small pieces
4 c milk
2 c heavy cream
1/3 c sugar
4 mangos, medium dice
½ cup toasted almonds – chopped or sliced

Directions

Melt butter in a large saucepan on low heat. Add vermicelli and cook until butter and vermicelli have browned. Slowly add milk and sugar and bring to a low boil stirring continuously for 8-10 minutes until vermicelli cooks and the liquid thickens. Add cream and mango pieces and continue cooking for 3-5 minutes until the mixture is thoroughly warmed. Remove from heat and allow to cool before topping with the toasted almonds. Serve warm or cold.

Country:
Nepal


Notes and Instructions

Recipe and photo credit: Georgia Reader