Best 2 Lemon Mango Kanafeh Recipes

Are you in search of a tantalizing dessert fusion that combines the vibrant flavors of lemon and mango with the crispy, layered texture of kanafeh? Look no further! Lemon mango kanafeh is an exotic culinary delight that captivates the senses with its unique blend of sweet and tangy notes. In this article, we will take you on a delectable journey to discover the art of creating this exquisite dessert. Embark on a culinary adventure as we reveal the secrets behind achieving the perfect balance of flavors and textures, transforming simple ingredients into an extraordinary dessert masterpiece that will leave your taste buds in awe. Prepare to be mesmerized as we explore the delightful world of lemon mango kanafeh.

Here are our top 2 tried and tested recipes!

LEMON MANGO KANAFEH

Lemon Mango Kanafeh image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

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

Steps:

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 : Calories 424 calories, Fat 27g fat (16g saturated fat), Cholesterol 158mg cholesterol, Sodium 360mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.

KANAFEH OR KUNAFA OR KANAFI

Kanafeh or Kunafa or Kanafi image

My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.

Provided by sarsalam

Categories Dessert

Time 1h30m

Yield 1 dessert, 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) box shredded phyllo dough
8 ounces butter, unsalted
1 1/2 lbs whole milk ricotta cheese
1/2 lb fresh goat cheese or 1/2 lb light cream cheese
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice
1 teaspoon rose water (optional)

Steps:

Make Syrup first:.
Bring water and sugar to a boil, reduce heat.
Add lemon juice and rose water (optional).
Simmer until all sugar is dissolved, about 5-10min.
Set aside to cool.
Kanafi:.
Preheat oven to 350°F.
Drain ricotta of excess liquid and mix with other cheese.
Remove shredded phyllo dough from box and loosen shreds in a large bowl.
Toss the shreds with melted butter to coat evenly.
Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
Spoon cheese mixture on top in an even layer.
Place the remaining dough on top and press lightly with hands.
Cover with foil and bake 30 min at 350°F.
Remove foil and bake an additional 30 min or until crisp and golden .
Serve warm or room temp with lemon syrup.

Tips:

Use fresh, ripe mangoes for the best flavor.
If you don't have a food processor, you can chop the mangoes and nuts by hand.
Be sure to use unsalted butter, as salted butter can make the kanafeh too salty.
If you don't have phyllo dough, you can use puff pastry instead.
Kanafeh can be served warm or cold. If you're serving it warm, be sure to let it cool for a few minutes before cutting into it.

Conclusion:

Lemon mango kanafeh is a delicious and unique dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. Whether you serve it warm or cold, your friends and family will love this sweet and tangy treat.