Mango Canneloni


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Mango Canneloni recipe - How to make Mango Canneloni

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving
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For Canneloni Shells
2 tbsp mango puree
1 cup plain flour (maida)
1 tsp dried ginger (soonth) powder
1/2 cup butter
2 tbsp dark corn syrup
3 tbsp powdered sugar

For The Filling
1 cup chopped mangoes
1 cup ricotta cheese
1 cup mascarpone cheese
4 tbsp powdered sugar
1 tsp ginger (adrak) juice

For Mango Sauce
1 cup mangoes
a pinch saffron (kesar) strands
2 tbsp fresh cream

For Mango Sauce

    For Mango Sauce
  1. Process the mangoes, cream and crushed saffron in a food
  2. processor until smooth. Store in the refrigerator.

For canneloni shells

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

To prepare mango filling

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

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This recipe was contributed by MOONBEAMS on 20 May 2013

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