Lemon Mango Kanafeh

Name: 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; 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

17 ingredients

6 steps

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
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

1

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
2

.
3

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.
4

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.
5

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.
6

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