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Lemon Mango Kanafeh

Ingredients

  • 1 cup butter, melted
  • 1/2 cup half-and-half cream
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 package (16 ounces) frozen shredded phyllo dough (kataifi), thawed
  • FILLING:
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup mango nectar
  • 1/3 cup lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon zest
  • 1/2 cup butter, cubed
  • 1/2 cup chopped peeled mango
  • 1/2 cup mandarin oranges, drained
  • 1/2 cup seedless red grapes, halved
  • Confectioners’ sugar

Directions

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  • In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil.
  • Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon.
  • Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.
  • Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners’ sugar.

Nutrition Facts

1 slice: 424 calories, 27g fat (16g saturated fat), 158mg cholesterol, 360mg sodium, 41g carbohydrate (18g sugars, 1g fiber), 6g protein.

Originally published as Lemon Mango Kunefe in Taste of Home June/July 2019

Total Time
Prep: 35 min. + chilling Bake: 40 min. + cooling

Makes
12 servings

Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I’d ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California


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Written by tasteofhome

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