Recipes Desserts Frozen Desserts Ice Cream Coconut-Mango Kataifi Sundae 5.0 (1) Add your rating & review This tropical-fruit triple threat includes mango and coconut in the ice cream, the caramel sauce, and the crunchy topping. By Paige Grandjean Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 1 hr Total Time: 3 hrs 45 mins Servings: 6 to 8 servings This serves-a-crowd sundae triples down on tropical flavors with mango and coconut in the ice cream, the toppings, and the gooey mango-caramel sauce. Velvety, rich coconut milk replaces the typical heavy cream in the fruity and fragrant caramel sauce. Warm the coconut milk mixture before adding it to the hot syrup to prevent the caramel from seizing. A final flourish of crunchy coconut-candied cashews and kataifi take this dessert over the top. The kataifi topping is Inspired by the Turkish dessert künefe, which features a shredded phyllo pastry called kataifi. It’s made by baking delicate phyllo strands until golden brown and drenching them with a sticky, sweet, and floral orange blossom honey syrup. A double dose of coconut, in the form of fine dried shreds and coconut sugar, gives the candied nuts a toasty warmth and earthy, molasses-like flavor. Be sure to bake the cashews on a greased unlined baking sheet; aluminum foil or parchment paper will cling to the sticky mixture and make stirring difficult. Serve this over-the-top sundae on a large platter with a stack of spoons. Ingredients Coconut-Candied Cashews 1 large egg white, at room temperature 1/4 cup coconut sugar 1/4 cup light brown sugar 1/4 cup unsweetened finely shredded coconut 1/2 teaspoon kosher salt 2 cups raw cashews Cooking spray Mango-Coconut Caramel 3/4 cup unsweetened coconut milk 1/3 cup mango nectar (such as Jumex) 1/4 teaspoon kosher salt 1 cup granulated sugar 1/4 cup light corn syrup 1/2 teaspoon vanilla extract Crispy Honey-Baked Kataifi 1/2 (16-ounce) package frozen kataifi dough (shredded phyllo dough) (such as Apollo) (see Note), thawed 1/2 cup ghee, melted 1/4 cup orange blossom honey 3 tablespoons water 1 (4-inch) cinnamon stick 3 green cardamom pods, smashed 1/8 teaspoon kosher salt 1/4 cup finely chopped raw pistachios Additional Ingredients 2 to 3 large scoops coconut ice cream 2 to 3 large scoops mango ice cream 2 to 3 large scoops pistachio ice cream 1 medium mango, thinly sliced Lightly toasted coconut flakes Directions Make the coconut-candied cashews Preheat oven to 250°F. Vigorously whisk together egg white, coconut sugar, light brown sugar, shredded coconut, and salt in a large bowl until frothy, 30 seconds to 1 minute. Add cashews, and toss well to coat. Coat a baking sheet with cooking spray; spread cashew mixture evenly on pan. Bake in preheated oven until cashew mixture is lightly golden and dry to the touch, 50 minutes to 1 hour, stirring every 15 minutes. Let cool completely on baking sheet, about 1 hour. Roughly chop, and set aside. Meanwhile, make the mango-coconut caramel Stir together coconut milk, mango nectar, and salt in a small saucepan over low; keep warm. Stir together sugar and corn syrup in a large saucepan. Bring to a boil over medium. Boil, swirling pan occasionally, until mixture is dark amber, 10 to 12 minutes. Remove from heat. Carefully add coconut milk mixture, whisking constantly. (Syrup will bubble vigorously.) Cook over medium, whisking constantly, until thick enough to coat the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in vanilla. Set aside. Make the crispy honey-baked kataifi Preheat oven to 400°F. Slice kataifi dough crosswise into 1/2-inch pieces; place in a 10-inch cast-iron skillet. Add melted ghee, and toss well to coat. Press into an even layer. Bake in preheated oven until deep golden brown and crispy, 25 to 30 minutes. Meanwhile, bring honey, 3 tablespoons water, cinnamon stick, cardamom pods, and salt to a boil in a small saucepan over medium, stirring occasionally. Boil, undisturbed, 1 minute. Remove from heat. Discard cinnamon stick and cardamom pods. Remove kataifi from oven, and immediately pour honey mixture evenly over top. Let cool in pan 30 minutes. Invert onto a baking sheet, and sprinkle with pistachios. Assemble the sundae: Arrange coconut, mango, and pistachio ice creams on a platter. Top with sliced mango, 1/4 cup mango-coconut caramel, 3/4 cup coarsely broken crispy honey-baked kataifi, and 1/2 cup coconut-candied cashews. (Reserve remaining caramel, kataifi, and cashews for another use.) Garnish with coconut flakes. Serve immediately. To make ahead Cashews can be made up to 1 week in advance and stored in an airtight container at room temperature. Caramel sauce can be stored in an airtight container in the refrigerator for up to 1 week. Kataifi is best served the day it is baked. Note Frozen kataifi dough is available at most Middle Eastern grocery stores or online at glattkosherstore.com. August 2023 Rate It Print