Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, mango mafroukeh. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Discover the latest trends in Mango fashion, footwear and accessories. Fresh mangos, sugar, crushed pineapple and tapioca are stirred together and left to macerate in a bowl. When all the flavors and juices have mingled, the filling is spooned into a prepared crust, topped with another, and slipped into a hot oven to bake for an hour.
Mango Mafroukeh is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Mango Mafroukeh is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have mango mafroukeh using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mango Mafroukeh:
- Prepare 2 Cups Mango Pulp
- Take 2 Cups Cashewnut (Powdered)
- Prepare 1/4 Cup Semolina (Grinded to fine Powder in grinder)
- Make ready 1 Tbsp ghee
- Prepare 1/2 Cup Sugar
- Prepare 1 Cup Mascarpone
- Get 1/2 Cup Mango Cubes
- Make ready 2-3 Drops Yellow Colour (Optional, I have not used.)
Fresh mango will keep (covered) in the refrigerator for several days; it can also be frozen. Note that there are many varieties of mangoes. The typical Mexican type (pictured here) is rounder and slightly stringy compared to Asian mangos. Mafroukeh (Arabic dessert) If it is Arabic sweets, then Mafroukeh will be a second choice after Atayef on our Iftar menu!
Steps to make Mango Mafroukeh:
- Heat Mango Pulp on high flame till it starts to simmer. Lower the flame and cook till it's consistency thickens.
- Cook till all the excess water evaporates. Add Sugar and cook till it leaves the sides of the saucepan. Remove it from flame and let it cool. Mango Sauce is Ready.
- Grind Semolina to very fine powder in a grinder. Add ghee in a container and roast Semolina for 4 to 5 minutes.
- Add Cashewnut powder to the roasted Semolina. Mix well and further roast on low flame for 4 to 5 minutes.
- Add Mango Sauce to roasted Semolina and Cashewnut mixture. Mix well and cook till ghee separates and it starts leaving the sides of the saucepan. Remove it from flame, transfer to another container and refrigerate it for 1 hour to get a proper dough for molding.
- Take a small portion from the refrigerated Mango Dough make a small circle and place it in the mould. Fill the center with Mascarpone. Place another disc on the mould and seal it.
- Once it's properly sealed gently demould the mafroukeh. If you are not able to demould easily place it in Freezer for 2 to 3 minutes than demould it.
- If you dont have a mould for assembling take a small ball of the Mango Dough make a small cup like structure. Place a scoop of Mascarpone in it and seal it.
- Add some Mascarpone to the piping bag. Pipe it on the top of the Mafroukeh. Garnish with a piece of mango.
- Refrigerate for 2 to 3 hours. Serve chilled.
So Yesterday for the first time I tried to make Mafroukeh at home, I have been wanting to make this sweet for long and It was so good. I think you should try making it! :) Mafroukeh is an Arabic Lebanese dessert made from fi Grown in tropical regions, we bring in the most delicious mangos available. Hand selected by our team, we only ship mangoes that have their well known distinctive sweet taste and are ready to enjoy. It is filled with a cream called ashta (I have replaced it with mascorpone cheese). Here I have made truffles out of it, making it look more appealing.
So that is going to wrap it up with this special food mango mafroukeh recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
