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

Honey Mango Cannoli
  1. 1/2 cup Sue BeeĀ® Honey
  2. 6 egg yolks
  3. 1/3 cup mango nectar
  4. 1 cup finely diced fresh mango
  5. 1/2 cup unsalted butter, cut into pieces
  6. 20 pre-made mini cannoli shells
  7. Powdered sugar for garnish
  1. Whisk egg yolks, Sue Bee Honey and mango nectar together in a heatproof glass bowl. Fold in the diced mango.
  2. Place the bowl on top of a pot of simmering water and add the butter a little at a time, stirring frequently.
  3. Continue to cook over the simmering water for an additional 10 minutes, stirring frequently, or until it coats the back of the spoon.
  4. Remove from heat and strain to remove any curdled egg bits. Put in the fridge to cool.
  5. Put cooled mango custard into a piping bag (or large plastic bag with a tiny hole cut into one of the corners).
  6. Pipe the custard into each cannoli shell by filling them halfway, then turning them and filling the other half.
  7. Dust with powdered sugar and serve.
Sue Bee Honey