Baklava with Pistachio and Mango – Recipe and Cooking Instructions

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Baklava with Pistachio and Mango – Recipe and Cooking Instructions

This dessert is a modern twist on the classic Middle Eastern baklava, combining the richness of pistachios with the tropical sweetness of mango. A favorite during Ramadan and other festive occasions, this dish is as delightful as it is indulgent.

Ingredients for Baklava with Pistachio and Mango (Serves 4):

Baklava with Pistachio and Mango


For the Baklava Base:

  • 1 cup of ready-made clotted cream (ashta).
  • 1 pack of baklava pastry sheets.

For the Sablé Breton Dough:

  • ½ cup of egg yolks.
  • 1½ cups of sugar.
  • 1½ cups of butter.
  • 2 cups of flour.
  • A pinch of salt.
  • 3 tablespoons of baking powder.
  • 1 cup of semolina.

For the Mango Cream:

  • ½ cup of custard cream.
  • ½ cup of whipped cream.
  • 1 tablespoon of mango purée or paste.

For the Pistachio Mixture:

  • 1 cup of ground pistachios.
  • 4 tablespoons of powdered sugar.
  • 1 teaspoon of rose water.
  • 1 teaspoon of orange blossom water.

Cooking Method for Baklava with Pistachio and Mango:

  1. Prepare the Sablé Breton Dough:

    • In a mixing bowl, combine flour, salt, baking powder, and semolina. Mix until well combined.
    • In a separate bowl, beat sugar and butter using an electric mixer until creamy.
    • Gradually add the egg yolks to the sugar and butter mixture while mixing continuously.
    • Slowly incorporate the dry ingredients into the wet mixture until a smooth dough forms.
    • Spread the dough onto a baking tray lined with parchment paper.
    • Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until golden. Let it cool.

  2. Prepare the Mango Cream:

    • Mix custard cream, whipped cream, and mango purée in a bowl until smooth and well combined. Set aside.

  3. Prepare the Pistachio Mixture:

    • Combine ground pistachios and powdered sugar in a bowl. Mix well.
    • Toast the mixture in a skillet over medium heat until the sugar melts.
    • Add rose water and orange blossom water, stirring until fully incorporated.

  4. Assemble the Dessert:

    • Place a piece of the cooled Sablé Breton dough in serving dishes.
    • Spread a layer of the pistachio mixture over the dough.
    • Add a layer of mango cream, followed by clotted cream (ashta).
    • Top with a piece of crispy baklava pastry.

  5. Garnish and Serve:

    • Garnish with whole pistachios or crushed pistachios for decoration.
    • Serve the dessert chilled for a refreshing treat.

This fusion of traditional and modern flavors makes for an unforgettable dessert, perfect for impressing family and guests alike. Bon appétit!

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