Kunafa bil Manga

Method

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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.

   Mark done Start 4 min timer

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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Chef’s Tips

• 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.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Turkish coffee
• Karkade
• Mint tea

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.