Key Lime Mascarpone "Cannoli" With Mango Sauce

Directions

1. Make "cannoli" shells:Preheat oven to 350F. and lightly grease a heavy baking sheet.
2. Arrange 4 parchment squares on baking sheet. (Oil or possibly butter makes parchment squares stick to baking sheet).
3. In a food processor blend together coconut and flour till coconut is grnd fine. Add in butter, sugars, and lowfat milk and blend till dough forms a ball, about 10 seconds. Spoon a well-rounded tsp. of dough onto each of the 4 parchment squares and with slightly wet fingertips proportionately pat into 2 inch rounds.
4. Bake cookies in middle of oven till very thin and golden, about 10 min. Immediately transfer cookies (still on parchment) to a rack and let stand till just hard sufficient to hold their shape, 30 to 45 seconds.
5. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too hard to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cold formed cookies or possibly a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cold completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.
6. Make filling:In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice till smooth and beat in mascarpone. Refrigeratefilling, covered, till hard, at least 4 hrs and up to 1 day.
7. Assemble dessert:Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or possibly decorative tip. Carefully pipe filling into both ends of 12 cookies.
8. Pour about 1/4 c. mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce proportionately, and top with 2 "cannoli," raspberries, and carambola slices.
9. Serves 6.