Instructions: 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.

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