Lemon Mango Kanafeh Recipe



Lemon Mango Kanafeh Recipe

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

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.


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