Mango-Coconut Kugel

If you like pina coladas, you’ll be pretty excited to escape to the tropics with this fruit-infused kugel. Two kinds of mango and two kinds of coconut contribute their Caribbean flavors to a baked dish that’s surprisingly light in texture.

Casey Barber

Mango-Coconut Kugel

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    6 ounces broad egg noodles 1/4 cup packed brown sugar
    1 cup coconut milk from a well-stirred can 1 fresh mango, peeled and diced into 1/2-inch cubes
    8 ounces (1/2 pound) small-curd cottage cheese, at least 4 percent milkfat 1/4 cup dried candied mango, diced
    4 ounces cream cheese, softened 1/4 cup unsweetened flaked (not shredded) coconut
    2 large eggs


    Prep: 30 min Total:
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    • 1

      Preheat the oven to 375F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.

    • 2

      Bring a 3- to 4-quart stockpot filled with water to a boil and add the noodles. Cook for about 8 minutes until al dente, then drain and reserve.

    • 3

      While the noodles cook, whisk the coconut milk, cottage cheese, cream cheese, eggs and brown sugar together in a large bowl until well-combined.

    • 4

      Fold the fresh and dried mango, coconut flakes and the reserved cooked noodles into the kugel filling with a spatula, then pour into the prepared baking dish.

    • 5

      Bake for 45 minutes to 1 hour, until the filling is set and the noodles are starting to brown at the tips; timing may vary based on your oven and the baking dish used.

    • 6

      Allow to cool for 10 minutes before cutting and serving.

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