Ingredients:

Syrup:

• 1 cups sugar
• 1 cup water
• 1 Tbsp. of  lemon juice
• 1 Tbsp. of rose water

Mango cream:

• 2 cup mango puree
• 1 Tbsp. lime juice
• 1 cup  cream
• 2 Tbsp. starch, dissolved int0 1/4 cup of cold water
• 1 cup of sugar

Pastry:

• 1000 g of  Kataifi pastry, defrosted
• 200 g of unsalted butter, melted
• 1/2 cup of raisins
• 1/4 cup of walnuts
• 1/4 cup of coconuts

Preparation:

Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add rose water, cool then chill. 

Mango cream:  Place mango puree, lime juice, cream, sugar in a saucepan.  Mix good. Bring to boil and add starch. Cook until cream slightly thickened. Cool.

In a large bowl, add Kataifi pastry, breaking all strings apart with hands or scissors . Add melted butter over pastry mixing well with hands, until covered. In a pie pan, add half of Kataifi pastry, press down. Add  mango cream, smoothing out. Then add raisins and other half of Kataifi pastry, press down.

Bake in a pre-heated 180C oven for 30-40 minutes, until golden brown. 

Pour sugar syrup over pastry. Garnish with mixture of raisins, walnuts and coconuts.

Bon appetit!