Mango Canneloni

by MOONBEAMS

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You will love the blend of colours, flavours and texture.

Mango Canneloni recipe - How to make Mango Canneloni

Preparation Time: 30 mins Cooking Time: 15 mins Total Time: 45 mins 4Makes 4 serving
Show me for serving

Ingredients

Method

For Mango Sauce

For canneloni shells

Combine the sugar, butter, corn syrup and ginger in a small saucepan. Cook until the sugar dissolves and butter melts, stirring to blend well.
Bring to a boil and remove immediately from the heat.
Stir in the flour and mango puree all at once.
Drop 1 teaspoon batter onto the four quarters of a heavy cookie sheet sprayed with non-stick cooking spray.
Bake at 375 degree F for 2 to 3 minutes or until brown, watching
carefully to prevent burning. Keep aside for 15 to 30 seconds
or just until the cookie begins to firm up.
Remove from the baking sheet with a metal spatula and wrap immediately around metal canneloni tubes to take their form.
Repeat with the remaining batter.

To prepare mango filling

Combine the ricotta cheese, mascarpone cheese, sugar, fresh
ginger juice in a food processor and process till smooth.
Add the mango cubes and just before serving, fill the canneloni shells with the mango cheese mixture.
If you like, drizzle with some fresh mango sauce or serve
alongside.