Asian Style Mango Coconut Cannoli

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Lightly spray or brush both sides of the wonton wrappers with a little oil. Wrap each wonton wrapper around a metal cannoli tube or a similar oven-safe cylindrical mold, sealing the edge with a dab of water.

3. 3

   Place the wrapped tubes seam-side down on a baking sheet lined with parchment paper. Bake for 7-9 minutes, or until golden and crisp. Remove from the oven and let cool completely before gently sliding off the tubes.

4. 4

   In a mixing bowl, combine the coconut cream and honey. Whisk until smooth and slightly thickened.

5. 5

   Gently fold in the diced mango, reserving a few pieces for garnish if desired.

6. 6

   Once the wonton shells are cool, carefully fill each shell with the mango coconut mixture using a piping bag or a small spoon.

7. 7

   Sprinkle the filled cannoli with toasted sesame seeds and garnish with reserved mango pieces.

8. 8

   Serve immediately for the crispiest texture, and enjoy your Asian Style Mango Coconut Cannoli!