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    Tropical Fruit Beignet w/Mango Coulis

    Source of Recipe


    List of Ingredients

    Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream

    Ingredients :

    1 1/2 cup Flour
    1 1/2 tsp Baking powder
    1/2 tsp Salt
    1/2 cup Milk
    1 x Egg
    1 tbl Sugar
    3 tbl Small-diced papayas
    3 tbl Small-diced mango
    3 tbl Small-diced pineapple
    3 tbl Small-diced quava
    Oil for frying
    2 whl Mangos peeled, seeded, and chopped
    Juice of one lemon
    2/3 cup Water
    1/2 cup Sugar
    4 x Quenelle scoops of coconut ice cream see * Note
    Powdered sugar in shaker
    2 tbl Chiffonade of mint

    Method :
    * Note: If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream.
    Preheat the fryer.
    In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk. Fold in the small-diced fruit. Refrigerate for 1 hour.
    In a sauce pot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes.
    In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden-brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar.
    Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.
    This recipe yields 4 servings





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