Knafeh with mango and cream

Knafeh is one of the popular desserts in Syria and levant.  Along with the many names comes a number of forms, textures, presentations and fillings for this popular dessert. You can see knafeh presented in a pan,  knafeh shaped like cones, knafeh used as a crust and topping and many many more.The fillings also range from cheese to cream, pastry cream, Ashta (something similar to clotted cream) and nuts. The texture of the knafeh can also vary, it can be fine (knafe naameh) or rough (knafeh khesneh).

Knafeh with mango and cream is easier and more delicious dessert from the original knafeh, it is crunchy and light way to enjoy the traditional Ramadan dessert. This Knafeh makes for a wonderful summer dessert because you can make it ahead of time and keep it in the fridge.

You can use with it mango, peaches or your favorite fruit.




1 lb of vermicelli pastry (knafe dough or shredded Phylo dough)

1/2 cup of butter.

2 envelopes Dream Whip.

1 cup of mango juice.

3 ripe mangos - diced.

For the syrup: 2 cup sugar + 1 cup of water + 1 tsp of lime juice.



Rub the frozen knafeh with your fingers to cut it into small pieces.

Meanwhile combine the ingredients of the syrup, bring to a boil then reduce heat, simmer for 10 minutes until thickened, let it cool down to room temperature.

Melt the butter then add the knafeh

Bake in a 350F oven until golden brown, add the syrup and stir.

Prepare the Dream Whip according to package direction using the mango juice.

Layer knafeh, cream and mango slices.

Decorate with  the rest of the whipping creammore and mango on top.... Enjoy


Lara Khouli