Mango Strudel with Vanilla Lime Sauce
- Active Time 20m
- Total Time 1h 10m
Makes about 8 servings
- For the Strudel:
- 3 mangoes (1 pound each) cut into 1-inch chunks (3 cups)
- 2 to 3 tablespoons sugar, depending upon sweetness of the fruit
- 6 tablespoons dry breadcrumbs
- 1/2 cup finely chopped pecans
- 6 sheets of frozen, thawed phyllo leaves (16 x 12 inches each)
- 6 tablespoons melted butter for phyllo dough
- 6 tablespoons melted unsalted butter
- Confectioners' sugar for serving
- For the Sauce:
- 2 cups melted vanilla ice cream
- 6 tablespoons fresh lime juice
TO MAKE THE STRUDEL:
Preheat the oven to 400 degrees F. In a mixing bowl, combine the mangoes, sugar, lime zest, 2 tablespoons of breadcrumbs and pecans.
Spread the phyllo leaves on a damp cloth towel covering the top with another damp towel so the leaves do not dry out as you are working.
Place one phyllo leaf on a clean dry cloth towel and brush it with melted butter using a pastry brush. Sprinkle the dough with 2 teaspoons dry breadcrumbs. Place a second leaf of phyllo on top, brush with melted butter and sprinkle with breadcrumbs. Repeat this procedure with all of the phyllo leaves.
Place the mango filling in a 3-inch strip along the longer edge of the dough, to within 1 1/2 inches of the sides. Fold the sides over the filling and roll the dough into a jelly roll shape using the cloth to help you.
Transfer the strudel onto a non-stick baking sheet, seam side down. Brush the top with melted butter and bake for about 25 minutes or until golden brown. Remove from the oven and cool for 30 minutes before serving.
TO MAKE THE SAUCE:
Right before serving the strudel, blend the ice cream with the lime juice. Spoon 2 to 3 tablespoons of sauce on a plate and center a slice of strudel in the sauce. Dust some confectioners' sugar over the strudel slice and serve immediately to enjoy the contrast between the warm strudel dough and the cool sauce.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
457 calories; 28g total fat; 61mg cholesterol; 145mg sodium; 53g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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