Easiest Way to Prepare Ultimate Mango Mafroukeh

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We hope you got insight from reading it, now let's go back to mango mafroukeh recipe. To make mango mafroukeh you need 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Mango Mafroukeh:

1. Take 2 Cups of Mango Pulp.
2. Get 2 Cups of Cashewnut (Powdered).
3. Prepare 1/4 Cup of Semolina (Grinded to fine Powder in grinder).
4. Provide 1 Tbsp of ghee.
5. Prepare 1/2 Cup of Sugar.
6. Take 1 Cup of Mascarpone.
7. You need 1/2 Cup of Mango Cubes.
8. Use 2-3 Drops of Yellow Colour (Optional, I have not used.).

Instructions to make Mango Mafroukeh:

1. .
2. Heat Mango Pulp on high flame till it starts to simmer. Lower the flame and cook till it's consistency thickens..
3. 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..
4. Grind Semolina to very fine powder in a grinder. Add ghee in a container and roast Semolina for 4 to 5 minutes..
5. Add Cashewnut powder to the roasted Semolina. Mix well and further roast on low flame for 4 to 5 minutes..
6. 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..
7. 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..
8. 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..
9. 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..
10. Add some Mascarpone to the piping bag. Pipe it on the top of the Mafroukeh. Garnish with a piece of mango..
11. Refrigerate for 2 to 3 hours. Serve chilled..

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