Mango Kunafa with Creamy Mhalabia and Whipped Cream

1.Preheat your oven to 180°C (350°F).

2.In a large bowl, shred the kunafa pastry into small pieces and mix it with the melted butter until well coated.

3.Spread half of the kunafa mixture evenly in a greased baking dish, pressing it down firmly to create a base.

4.Bake the kunafa base in the preheated oven for about 15-20 minutes or until golden brown and crispy.

5.While the kunafa is baking, prepare the mhalabia: In a saucepan, combine the milk, sugar, cornstarch, and vanilla extract. Stir well to dissolve the cornstarch.

6.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and add the rose water.

7.Pour the mhalabia mixture over the baked kunafa base and spread it evenly. Let it cool to room temperature, then refrigerate for at least 1 hour to set.

8.Once the mhalabia is set, prepare the whipped cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

9.Remove the kunafa and mhalabia from the refrigerator and top it with the whipped cream, spreading it evenly over the surface.

10.Garnish with diced mangoes and crushed pistachios before serving.