Name: Lemon Mango Kanafeh
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Mango Kanafeh

1. 1 cup butter, melted -

2. 1/2 cup half-and-half cream -

3. 2 tablespoons honey -

4. 1 teaspoon ground cinnamon -

5. 1 teaspoon vanilla extract -

6. 1 package (16 ounces) frozen shredded phyllo dough (kataifi), thawed -

7. Filling: -

8. 6 large egg yolks -

9. 1/2 cup sugar -

10. 1/2 cup mango nectar -

11. 1/3 cup lemon juice -

12. 1 tablespoon cornstarch -

13. 2 teaspoons grated lemon zest -

14. 1/2 cup butter, cubed -

15. 1/2 cup chopped peeled mango -

16. 1/2 cup mandarin oranges, drained -

17. 1/2 cup seedless red grapes, halved -

18. Confectioners' sugar -

How to cook deliciously - Lemon Mango Kanafeh

1. Stage

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.

2. Stage

In a large bowl, whisk butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up side of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil.

3. Stage

Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and lemon 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.

4. Stage

Remove from heat immediately. Strain mixture through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.

5. Stage

Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.