| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 3 |
|
Mangoes; (1 pound each) cut |
|
|
; into 1-inch chunks |
|
|
; (3 cups) |
| 2 |
tb |
Sugar; depending upon |
|
|
; sweetness of the |
|
|
; fruit, up to 3 |
| 6 |
tb |
Dry bread crumbs |
| 1/2 |
c |
Finely chopped pecans |
| 6 |
|
Sheets frozen; thawed phyllo |
|
|
; leaves (16 x 2 |
|
|
; inches each) |
| 6 |
tb |
Melted butter for phyllo dough |
| 6 |
tb |
Melted unsalted butter |
|
|
Confectioners' sugar for serving |
| 2 |
c |
Melted vanilla ice cream |
| 6 |
tb |
Fresh lime juice |
INSTRUCTIONS
FOR THE STRUDEL
FOR THE SAUCE
TO MAKE THE STRUDEL: Preheat the oven to 400° F. In a mixing bowl, combine
the mangoes, sugar, lime zest, 2 tablespoons of bread crumbs 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 bread
crumbs. Place a second leaf of phyllo on top, brush with melted butter and
sprinkle with bread crumbs. 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.
Converted by MC_Buster.
Per serving: 282 Calories (kcal); 2g Total Fat; (6% calories from fat); 5g
Protein; 63g Carbohydrate; 0mg Cholesterol; 350mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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