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Honey Mango Cannoli

Jodi Taffel’s Honey Mango Cannoli entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 6 egg yolks
  • 1/3 cup mango nectar
  • 1 cup finely diced fresh mango
  • 1/2 cup unsalted butter, cut into pieces
  • 20 pre-made mini cannoli shells
  • Powdered sugar for garnish

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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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