Gingersnap Cannoli with Blueberry Lime Filling and Mango Sauce

  • Yield: 8 servings


Mango Sauce:
1-- (28-ounce) can mangoes
Cannoli Shells:
1/2cup sugar
1/2cup (1 stick) unsalted butter
1/2cup dark corn syrup
2teaspoons ground ginger
1cup all-purpose flour
Blueberry Lime Filling:
1/2cup sugar
-- Zest of 1 lime
16ounces cream cheese, softened
8ounces mascarpone cheese, softened
1/4cup lime juice
1teaspoon vanilla extract
-- Blueberries
To Assemble and Serve:
-- Blueberries
-- Mint leaves or geranium blossoms


  1. To prepare the mango sauce.  Process the undrained mangoes in a food processor until smooth.  Store in the refrigerator.
  2. To prepare the cannoli shells.  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 all at once.  Drop 1 teaspoon batter onto the four quarters of a heavy cooke sheet sprayed with nonstick cooking spray.  Bake at 375F for 2 to 3 minutes or until brown, watching carefully to prevent burning.  Let stand 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 cannoli forms.  Repeat with the remaining batter.
  3. To prepare the blueberry lime filling.  Combine the sugar and lim zest in a food processor and process until minced.  Add the cream cheese, mascarpone cheese and lime juice and process until smooth.  Mix in the vanilla.  Fold in the blueberries.


Recipe reprinted with permission from Nancy Wood Moorman To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).