Mango or Orange Creme

Pour 2 cups of low-fat milk into a saucepan and add ¼ cup sugar, stirring until the sugar dissolves completely.

In a small bowl, whisk together 3 tbsp of cornstarch with ⅓ cup of water until a smooth slurry forms with no lumps.

Slowly pour the cornstarch mixture into the milk while stirring constantly to avoid lumps.

Heat the milk mixture over medium heat, stirring frequently, until it thickens to a custard-like consistency.

Remove the thickened milk custard from heat and stir in 2 tsp of rose water until well combined.

Divide the milk custard equally among 4 serving glasses or bowls and allow to cool slightly.

In another saucepan, combine 2 cups of mango or orange juice with the remaining ⅓ cup of water.

In a small bowl, whisk together the remaining 3 tbsp of cornstarch with a small amount of juice until smooth, then stir this mixture into the juice in the saucepan.

Heat the juice mixture over medium heat, stirring constantly, until it thickens and becomes translucent.

Stir the peeled and coarsely chopped mango or orange pieces into the thickened juice, combining gently.

Pour the fruit-juice mixture evenly over the cooled milk custard in each glass and serve immediately or chilled.