Key Lime Mascarpone Cannoli With Mango Sauce Recipes
MANGO SAUCE
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.
Categories Sauce Citrus Dessert Quick & Easy Low Sodium Wheat/Gluten-Free Mango Spring Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
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TOASTED COCONUT & KEY LIME CANNOLI WITH MANGO SAUCE
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- For the cannoli shell: Preheat oven to 350°F. Spread the coconut on a baking sheet. Toast in oven until the coconut is golden brown – approximately 7-10 minutes.
- Pulse 1⁄2 cup toasted coconut and flour in a food processor until the coconut is finely ground. Add milk, butter, sugar, and brown sugar to the food processor.
- Bake until very thin and golden brown – approximately 8-10 minutes. Immediately transfer the cookies to a rack until slightly firm – approximately 30-45 seconds.
- For the filling: Using an electric mixer, whip together the cream cheese, sugar, zest, and lime juice until smooth – approximately 3 minutes. Add mascarpone and whip until incorporated.
- For the mango sauce: Peel and remove the cores from the mangoes. Place mangoes in a food processor and pulse until pureed and smooth. Keep refrigerated until needed.
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