Here’s your daily dose of deliciousness sunshines!
Mango Konafa à La Ruby 🥭🤩❤️
To make this delicious Mango Kunafa tart you’ll need the following ingredients:
🥭 For the Whipped Cream:
– A box of Dream Whip (2 envelopes)
– 1 cup cold milk
– 1 teaspoon vanilla
🥭 For the Kunafa base:
– 1/4 kg Kunafa (aka shredded phyllo dough)
– 1 stick (1/2 cup) butter
– 1/4 cup oil
🥭 6 large Alfonso Mangoes
🥭 Mango jello or plain gelatin
🥭 First, prepare the whipped cream. If you’re using Dream Whip, simply follow the instructions on the package.
To make whipped cream from scratch, beat 3 cups whipping cream with 6 tablespoons sugar and 1 teaspoon vanilla on medium speed and in one direction, until cream starts to get thick and frothy.
Continue beating on medium speed until cream becomes really thick and the swirls created by the beaters hold well. Cover with plastic wrap and refrigerate until ready to assemble the tart.
🥭 Pulse 1/4 Kilo Kunafa in food processor until its shredded into small pieces.
Melt 1 stick (1/2 cup butter) and mix it with 1/2 cup of oil; and pour this mixture over the shredded Kunafa. Mix very well to ensure that the Kunafa is evenly coated.
Press Kunafa into a tart pan with removable bottom and place the pan on a baking sheet.
🥭 Bake in a 375F preheated oven until Kunafa turns into golden brown color; then take it out of the oven and drizzle with 1/2 cup of simple syrup.
Set the Kunafa aside to cool off completely and start prepping the mango.
🥭 Peel mangoes with a sharp pairing knife. Cut each mango into 2 halves, leaving out the middle part with the pit. Slice mango halves horizontally into thin slices.
🥭 To assemble the tart, fill the Kunafa cavity with a layer of whipped cream mixed with mango cubes, then spread a layer of just plain whipped cream on top.
Start arranging mango slices, flat side down, overlapping all around, using the larger slices for the outside and the smaller slices for the center
Garnish with pistachio and dried flowers.
MADE WITH LOVE!