Directions

• Whisk egg yolks, Sue Bee® honey and mango nectar together in a heatproof glass bowl. Fold in the diced mango.
• Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
• Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
• Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.
• Put cooled mango custard into a piping bag (or large plastic bag with a tiny hole cut into one of the corners).
• Pipe the custard into each cannoli shell by filling them halfway, then turning them and filling the other half.
• Dust with powdered sugar and serve.