🥭 Mango kunafa
Mango kunafa is a summer twist on the classic Arab dessert: kataifi strands are toasted in ghee until crisp and golden, then layered with whipped cream and fresh mango. A little sugar sweetens the cream, and the fruit brings a juicy, tropical freshness that contrasts with the crunchy pastry. It is served chilled, in a dish or in individual cups.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g kataifi (shredded kunafa pastry)
- 60 g ghee, melted
- 300 ml cream
- 40 g sugar
- 2 ripe mangoes, diced
Method
- Pull the kataifi apart, toss with the ghee and toast in a pan over medium heat, stirring, for 8–10 minutes until golden and crisp. Stir in half the sugar at the end and cool.
- Whip the cream with the remaining sugar to soft peaks.
- Layer the toasted kataifi, cream and mango in a dish or cups, finishing with mango on top.
- Chill for 30 minutes and serve cold.
How to make it lighter
- Use more mango and less cream — the fruit gives volume for fewer calories.
- Toast the kataifi with half the ghee in a non-stick pan.
- Serve in small cups to keep portions in check.
History
Mango kunafa is a modern variation on traditional kunafa that became popular in Gulf cafés and home kitchens. It is especially common in the summer mango season in the UAE and Saudi Arabia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →