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Key Lime Mascarpone Cannoli with Mango Sauce Recipe

Key Lime Mascarpone Cannoli with Mango Sauce Recipe

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Key Lime Mascarpone Cannoli with Mango Sauce

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Ingredients

Count

Nutrition

583

Calories

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Ingredients:

Serving

3/4 cup sweetened flaked coconut, toasted and cooled
2 tbsp all-purpose flour
5 tbsp unsalted butter, cut into pieces and softened
1/2 cup granulated sugar
2 tbsp firmly packed light brown sugar
1 tbsp milk
four 3 1/2- to 4-inch-long cannoli forms (each about 5/8 inch indiameter)
4 oz cream cheese, softened
1/3 cup granulated sugar
2 tsp freshly grated lime zest
4 tbsp bottled key lime juice or 5 tbsp fresh limejuice
1 cup mascarpone cheese (about 1/2 lb)
mango sauce
accompaniments: fresh raspberries
sliced carambola ( star fruit) if desired

Directions:

Make cannoli shells: Preheat oven to 350°F. and lightly grease a heavy baking sheet.
Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).
In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.
Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.
Make filling: In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone. Chill filling, covered, until firm, at least 4 hours and up to 1 day.
Assemble dessert: Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies. Pour about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly, and top with 2 cannoli, raspberries, and carambola slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	582.52 Kcal (2439 kJ)
Calories from fat	355.15 Kcal
		% Daily Value*
Total Fat	39.46g	61%
Cholesterol	95.59mg	32%
Sodium	103.53mg	4%
Potassium	77.88mg	2%
Total Carbs	54.95g	18%
Sugars	50.73g	203%
Dietary Fiber	0.08g	0%
Protein	4.87g	10%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	4%
Iron	0.1mg	0%
Calcium	69.7mg	7%

Amount Per 100 g
Calories	380.57 Kcal (1593 kJ)
Calories from fat	232.03 Kcal
		% Daily Value*
Total Fat	25.78g	61%
Cholesterol	62.45mg	32%
Sodium	67.64mg	4%
Potassium	50.88mg	2%
Total Carbs	35.9g	18%
Sugars	33.14g	203%
Dietary Fiber	0.05g	0%
Protein	3.18g	10%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	4%
Iron	0.1mg	0%
Calcium	45.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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