Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr

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Servings: 4 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr recipe image
Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr recipe image
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Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 387.5

Description

This International dessert features Flour, Baking powder, Salt, Milk, Egg. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Oil for frying 2 Whole mango, peeled, seeded, And chopped Juice of one lemon 2/3 c Water 1/2 Sugar 4 Quenelle scoops of coconut Ice
  2. cream (If coconut ice
  3. Cream is not available,
  4. Fold toasted coconut, 1 TB Malabu Rum, with softened Vanilla ice
  5. Cream ) Powdered sugar in shaker 2 tb Chiffonade mint
  6. Preheat the fryer.
  7. In a mixing bowl, combine the flour, baking powder, salt and sugar together.
  8. Beat in the egg and milk.
  9. Fold in the small diced fruit.
  10. Refrigerate for 1 hour.
  11. In a sauce pot, combine the chopped mango, lemon juice, water and sugar together.
  12. Bring the mixture up to a boil.
  13. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender.
  14. Pour the mixture into a food processor and puree until smooth.
  15. Remove and allow to chill for 30 minutes.
  16. In the hot grease, drop a heaping tablespoon of the beignet.
  17. Fry 5 to 6 at a time and stir constantly for even browning.
  18. Fry the beignets for 2 to 3 minutes, or until golden brown.
  19. Remove from the fryer and drain on a paper-lined plate.
  20. Powder the beignets with powdered sugar.
  21. Spoon the coulis in the center of the plate.
  22. Place the quenelle of ice cream in the center of the coulis.
  23. Arrange the beignets around the ice cream.
  24. Garnish with powdered sugar and chiffonade of mint

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.5kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.8g4%
Cholesterol 47.2mg16%
Sodium 2729.6mg114%
Total Carbohydrate 77.4g26%
Dietary Fiber 2.8g12%
Sugars 8.4g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, baking, beignet, blending, boiling, coconut, coulis, dessert, diced, egg, flour, fruit, frying, ice, international, mango, milk, papayas, pineapple, powder
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