Stuffed mandarins

Name: Stuffed mandarins
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Ingredients: Fresh liquid cream 1.1 cups; Sugar; Mandarin oranges untreated 16; Egg yolks 2; Lemon peel 1 and a half; Gelatin in sheets 0.3 tbsp; Cornstarch 2 tbsp

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219

Calories per serving

Gluten Free

Energy Kcal 219
Carbohydrates g 34.8
of which sugars g 31
Protein g 2.3
Fats g 7.9
of which saturated fat g 4.14
Fiber g 1.2
Cholesterol mg 87
Sodium mg 14

Difficulty: Easy
Prep time: 40 min
Cook time: 15 min
Makes: 8 pieces
Cost: Low
Note + the cooling time of the mandarins and the cream

PRESENTATION

Mandarini ripieni are a really tasty treat you’ll find in Southern Italy when citrus season is, like, at its peak. Imagine this: fresh, juicy mandarins—hollowed out, frozen shells—and the insides filled with a creamy, tangy mix of eggs, sugar, and lots of strained mandarin juice. Once it thickens on the stove, whipped cream is folded in. Makes it super smooth and light. A touch of gelatin keeps it just right, especially when it’s cold from the freezer. And the taste? You crack into one, and it’s a burst of sweet, zesty mandarin flavor. Seriously good, like a breath of fresh air after a big meal. And listen, it’s not heavy at all. These dessert con mandarini are known for being refreshing and easy on the stomach—something folks really appreciate in Italy, especially in the south after a hearty dinner.

During the holidays, or when citrus is at its best, mandarini ripieni are the go-to for families wanting something homemade and unique. Way better than the usual cakes or cookies. You’ll find this ricetta mandarini ripieni in kitchens across Calabria and Sicily, where mandarins have this almost floral taste that sets these desserts apart. I mean, a big part of the charm is how simple they look. Just mandarins, but inside? They’re hiding a velvety, dolci con mandarini cream. Feels kinda fancy. People love how the fruit shells keep everything chilled and moist, making each bite cool and fragrant. Like eating a piece of frozen sunshine, for real.

Thing is, this isn’t just a pretty dessert—mandarini farciti have a reputation for being great "digestivi," helping you feel better after a rich meal. Out of all the ricette dolci facili you might choose, this one captures that classic Italian knack for turning simple, fresh fruit into something special. And everyone at the table will talk about it. It’s a perfect way to celebrate the bright flavors of Southern Italy’s citrus bounty. Can’t go wrong!

INGREDIENTS
Ingredients for 8 mandarins: Fresh liquid cream 1.1 cups (250 ml); Sugar (140 g); Mandarin oranges 16 - untreated; Egg yolks 2; Lemon peel - 1 and a half; Gelatin in sheets 0.3 tbsp (5 g); Cornstarch 2 tbsp (30 g)

Preparation

How to prepare Stuffed mandarins

To prepare stuffed mandarins, choose 8 of your largest and most beautiful mandarins, without any bruises, then cut off the top cap 1 and scoop them out using a teaspoon, removing the pulp without damaging the peel 2. Wrap the whole peels and caps, one by one, in plastic wrap and put them in the freezer 3 for at least an hour.

Peel the other mandarins and blend them together with the previously removed pulp in a mixer (4-5). Strain the juice through a sieve, pressing the pulp with the back of a spoon 6.

In a separate bowl, beat the egg yolks with the sugar until they become soft and light 7, add the cornstarch and juice of half a lemon 8, mix and finally add the mandarin juice 9.

Transfer the obtained mixture into a pot, passing it through a sieve first to remove any lumps 10. Cook the cream over low heat, stirring constantly until it thickens 11 (this will take about 15 minutes). Remove from heat and let the cream cool, covered with a sheet of plastic wrap in contact in the refrigerator 12.

When the mandarin cream is completely cold, whip 200 ml of cream in a stand mixer or with an electric beater and mix it with the cream 13. Soak a sheet of gelatin in cold water for a few minutes, squeeze it, and dissolve it in the remaining 50 ml of cream, which you have heated, 14 and add this mixture to the cream 15.

Finally, add the grated zest of one lemon, mix, and cover with a sheet of plastic wrap always in contact. Let the cream rest in the refrigerator for about 3 hours: it should become thick and compact. Transfer it into a pastry bag with a star tip, take the frozen peels out of the freezer, remove the plastic wrap, and fill them with the cream 17, forming a nice final tuft 18. Decorate with the cap and place your stuffed mandarins in the freezer until 20 minutes before serving!

Storage

You can keep the stuffed mandarins in the freezer for 3-4 days and take them out 20 minutes before serving.

Tip

A spice that pairs very well with citrus fruits is cinnamon! If you prefer a warmer and more enveloping taste, you can use it to flavor the cream. You can add candied mandarin or orange peels covered in chocolate. With the same method, you can also fill oranges and lemons.

For the translation of some texts, artificial intelligence tools may have been used.

Stuffed mandarins

PRESENTATION

How to prepare Stuffed mandarins

Storage

Tip

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