Kunafa Mango Cups
Crisp cooked kunafa layered with unsweetened whipped cream and fresh mango.
Preparation: 30 min · Cooking: 15 min · Total: 1 hr 5 min · 6 servings
Ingredients
- 250 g raw shredded kunafa pastry
- 300 g prepared mango flesh, excluding skin and stone
- 250 ml pasteurized whipping cream, unsweetened
- 100 g ghee
- 60 ml prepared simple sugar syrup, cooled
Instructions
Base yield and scaling
This base makes 6 portions or pieces as described in the recipe. Fourfold makes 24, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 250 g raw shredded kunafa pastry; 300 g prepared mango flesh, excluding skin and stone; 250 ml pasteurized whipping cream, unsweetened; 100 g ghee; 60 ml prepared simple sugar syrup, cooled.
Measure the base ingredients separately: 250 g raw shredded kunafa pastry; 300 g prepared mango flesh, excluding skin and stone; 250 ml pasteurized whipping cream, unsweetened; 100 g ghee; 60 ml prepared simple sugar syrup, cooled.
Prepare pastry and cold cream
Keep cream refrigerated at ≤4°C. Break frozen raw kunafa into even small crumbs using clean tools. Keep raw pastry and its utensils separate from mango and cream. Do not taste raw pastry.
Do not taste raw pastry.
Cook the kunafa
Melt all 100 g ghee in a wide pan over medium heat. Cook all 250 g crumbs with continuous stirring, checking from twelve minutes. Follow pastry packaging and continue until fully cooked and crisp; colour alone is not a safety check.
Follow pastry packaging and continue until fully cooked and crisp; colour alone is not a safety check.
Check after 12 minutes: 720 seconds
Add syrup and cool
Take the pan off heat before cautiously mixing in 60 ml cooled prepared syrup; avoid hot-fat splashes. Spread the cooked crumbs to cool before they touch cream. No additional powdered sugar is used.
No additional powdered sugar is used.
Prepare mango and whip cream
Wash whole mangoes under running water before peeling and cutting on a clean board. Weigh 300 g prepared flesh without skin or stones. Whip the cold 250 ml cream to firm peaks without sugar; do not overbeat.
Whip the cold 250 ml cream to firm peaks without sugar; do not overbeat.
Layer the glasses
Divide all cooled crumbs, whipped cream and mango evenly among six glasses. Make two layers if desired, using all components rather than a fixed spoon volume. Fourfold makes twenty-four glasses, with 1200 g prepared mango.
Fourfold makes twenty-four glasses, with 1200 g prepared mango.
Keep chilled
Serve cold and keep components and assembled cups refrigerated at ≤4°C. Refrigerate promptly within one hour and use within 24 hours or sooner per dairy label. Do not reheat this dessert.
Do not reheat this dessert.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Keep refrigerated at ≤4°C; use within 24 hours from preparation, including chilling time. Refrigerate promptly within one hour. These are conservative household limits, not a validated shelf life.
Reheating
Serve cold; no reheating step is required.
About this recipe
Crisp cooked kunafa layered with unsweetened whipped cream and fresh mango.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.