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You will love the blend of colours, flavours and texture.
- Process the mangoes, cream and crushed saffron in a food
- processor until smooth. Store in the refrigerator.
- 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.
- 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
This recipe was contributed by MOONBEAMS on 20 May 2013
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