Lemon Mango Kanafeh

• 1 cup butter, melted
• 1/2 cup half-and-half cream
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 package (16 ounces) frozen shredded phyllo dough (kataifi), thawed
• 6 large egg yolks
• 1/2 cup sugar
• 1/2 cup mango nectar
• 1/3 cup lemon juice
• 1 tablespoon cornstarch
• 2 teaspoons grated lemon zest
• 1/2 cup butter, cubed
• 1/2 cup chopped peeled mango
• 1/2 cup mandarin oranges, drained
• 1/2 cup seedless red grapes, halved
• Confectioners' sugar

1. Preheat oven to 350u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a
2. .
3. In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil.
4. Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon.
5. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.
6. Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.

butter, cream, honey, ground cinnamon, vanilla, phyllo, egg yolks, sugar, mango, lemon juice, cornstarch, lemon zest, butter, mango, mandarin oranges, red grapes, confectioners

Taken from www.tasteofhome.com/recipes/lemon-mango-kanafeh/ (may not work)