Kunafa and mascarpone cream cups with mango or pistachio

Slice the frozen kunefe block into pieces about half a centimeter; break up clumps and run the knife through again to shorten long strands.

Melt the butter in the microwave and pour off only the yellow butterfat into the pan, stopping at the milky part.

Add the kunefe and the powdered sugar over medium-high heat (seven and a half to eight) and stir with a spatula, flipping, until the fat is evenly distributed.

Keep stirring the whole time until toasted and golden, about 30 minutes in total.

Turn out onto a tray at once so it does not keep cooking and burn; spread out and cool completely.

Cut the cheeks off the mangoes around the seed, cut into strips, score without cutting the skin, and pull the skin against the rim of a thin glass to drop out cubes.

Cream the mascarpone with a small amount of sugar in a stand mixer with the whisk on low for a couple of minutes, until like soft cream cheese.

Add the heavy cream and whip about 8 to 10 minutes to soft, creamy whipped peaks, scraping down partway.

In a glass mug, layer kunefe, piped cream and dollops of pistachio cream softened about a minute in the microwave on low; repeat the layers.

Variation: blend a few mango chunks into juice and layer kunefe, cream, mango chunks and mango juice twice, finishing with mango chunks.