Kunafa bil Manga

Kunafa bil Manga, Step by Step

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1. Heat the oven to 190°C / 375°F. Pull the kunafa pastry apart into loose strands in a big bowl.

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2. Pour over the melted butter and rub it through with your fingers for a couple of minutes, until every strand is coated and the pastry looks evenly damp.

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3. Spread it over a large tray and bake 30 minutes, stirring twice, until uniformly deep gold and crisp. Cool completely.

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4. Whisk the cream with the cornflour, then heat gently, stirring, until it thickens — about 4 minutes. Cool, then fold in the ricotta, icing sugar and vanilla and chill.

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5. Layer in glasses or a dish: crisp pastry, then cream, then diced mango.

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6. Repeat the layers, finishing with pastry.

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7. Spoon the mango purée over, scatter with pistachios and serve within the hour, while the pastry is still crisp.

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Related guide: Prep, cook and total time.

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Tips for Making Kunafa bil Manga

• Rub the butter through by hand. Pouring it soaks the base.
• No syrup. The mango is the sweetness.
• Assemble at the last minute or the pastry softens.

What to Serve with Kunafa bil Manga

• Turkish coffee
• Karkade
• Mint tea

Leftovers and Storage

The baked pastry keeps 3 days in a tin and the cream 2 days refrigerated. Assemble fresh.

Kunafa bil Manga FAQ: Common Questions

Kunafa bil Manga Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.