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

4.Bake the kunafa in the preheated oven for about 30-35 minutes or until golden brown and crispy. Remove from the oven and let it cool.

5.In a saucepan, combine the milk, sugar, cornstarch, and vanilla extract. Whisk until smooth and cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.

6.Once thickened, remove the mhalabia from heat and let it cool slightly before pouring it over the baked kunafa. Spread it evenly and refrigerate for at least 1 hour to set.

7.While the mhalabia is setting, prepare the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

8.Once the mhalabia has set, remove the dessert from the refrigerator and top it with the diced mangoes and whipped cream.

9.Garnish with crushed pistachios for added texture and flavor. Serve chilled.