These Tropical Fruit Beignets are a delightful fusion of crispy fried dough and fresh, juicy fruits. The batter is light and airy, thanks to baking powder and a brief chilling period, while the folded-in papaya, mango, and pineapple add bursts of sweetness and texture. Served warm with a vibrant homemade mango coulis and a scoop of coconut ice cream, this dessert is perfect for summer gatherings or a special treat. The combination of the warm, sugary beignets and the cool, creamy ice cream creates a satisfying contrast that is both indulgent and refreshing. It&# 226;ÂÂs an elegant yet approachable dish that brings a taste of the tropics to your dining table.
Tropical Fruit Beignet
Description
These Tropical Fruit Beignets are a delightful fusion of crispy fried dough and fresh, juicy fruits. The batter is light and airy, thanks to baking powder and a brief chilling period, while the folded-in papaya, mango, pineapple, and guava add bursts of sweetness and texture. Served warm with a vibrant homemade mango coulis and a scoop of coconut ice cream, this dessert is perfect for summer gatherings or a special treat. The combination of the warm, sugary beignets and the cool, creamy ice cream creates a satisfying contrast that is both indulgent and refreshing.Ingredients
Directions
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Preheat oil in a deep fryer or heavy pot to 350ðF (175ðC).
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In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
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Beat in the egg and milk until a smooth batter forms.
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Gently fold in the diced papaya, mango, pineapple, and guava.
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Cover the batter and refrigerate for 1 hour to allow the flour to hydrate.
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While the batter chills, prepare the mango coulis: In a saucepan, combine chopped mangoes, lemon juice, water, and sugar.
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Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
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Simmer for 5 minutes, or until the mango is very tender.
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Transfer the mango mixture to a food processor and puree until smooth.
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Let the coulis cool to room temperature, then refrigerate for 30 minutes until chilled.
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Remove the batter from the refrigerator. Drop heaping tablespoons of the batter into the hot oil, frying 5-6 pieces at a time.
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Fry the beignets for 2-3 minutes, turning occasionally, until golden brown and cooked through.
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Remove beignets from the oil and drain on a plate lined with paper towels.
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Dust the warm beignets generously with powdered sugar.
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To serve, spoon a pool of mango coulis into the center of each plate.
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Place a quenelle of coconut ice cream in the center of the coulis.
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Arrange the warm beignets around the ice cream.
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Garnish with additional powdered sugar and chiffonade mint.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 375.1kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.8g4%
- Cholesterol 47.2mg16%
- Sodium 2729.3mg114%
- Total Carbohydrate 74.3g25%
- Dietary Fiber 2.4g10%
- Sugars 5.7g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If coconut ice cream is not available, you can substitute with vanilla ice cream mixed with 1 tablespoon of Malibu Rum and toasted coconut flakes.
Ensure the oil is at the correct temperature before frying to prevent the beignets from absorbing too much oil or burning.
The fruit in the batter should be small dice to ensure even cooking and prevent the pieces from falling out during frying.
Serve immediately while the beignets are warm and the ice cream is cold for the best texture contrast.
