Coconut-Fried Mango with Cinnamon Rum Sauce Recipe

Name: Coconut-Fried Mango with Cinnamon Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh orange juice; 2 cups water plus 1 1/2 cups ice water; 1 cup granulated sugar; 3 tablespoons amber rum, such as Mount Gay; 1/2 teaspoon cinnamon; 3 firm ripe mangoespitted, peeled and quartered lengthwise; 1 cup all-purpose flour; 1/2 cup confectioners' sugar, plus more for dusting; 1/4 cup cornstarch; 1 cup packed sweetened shredded coconut (2 1/2 ounces); Vegetable oil, for frying; Creme fraiche (optional)

Servings: persons

2 cups fresh orange juice
2 cups water plus 1 1/2 cups ice water
1 cup granulated sugar
3 tablespoons amber rum, such as Mount Gay
1/2 teaspoon cinnamon
3 firm ripe mangoespitted, peeled and quartered lengthwise
1 cup all-purpose flour
1/2 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
1 cup packed sweetened shredded coconut (2 1/2 ounces)
Vegetable oil, for frying
Creme fraiche (optional)

1
In a large saucepan, combine the orange juice with the 2 cups of water, the granulated sugar and rum and bring to a boil.
2
Simmer over moderate heat until reduced to 1 1/2 cups, about 30 minutes.
3
Add the cinnamon and simmer for 5 minutes longer.
4
Pour the sauce into a heatproof bowl or pitcher.
5
Pat the mangoes dry with paper towels.
6
In a large bowl, whisk the flour with 1/2 cup of confectioners' sugar, the cornstarch and the 1 1/2 cups of ice water until smooth.
7
Whisk in the coconut.
8
In a large saucepan, heat 1 inch of oil to 375.
9
Dip 4 pieces of mango in the batter and add them to the hot oil.
10
Fry, turning once, until golden, about 2 minutes per side.
11
Drain the mango fritters on paper towels and repeat with the remaining mango.
12
Transfer the fritters to a warmed platter and dust with confectioners' sugar.
13
Serve with the sauce and creme fraiche alongside.

533

kcal

Calories

131

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh orange juice, 2 cups water plus 1 1/2 cups ice water, 1 cup granulated sugar, 3 tablespoons amber rum, such as Mount Gay, and more.

Yes, Coconut-Fried Mango with Cinnamon Rum Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Fried Mango with Cinnamon Rum Sauce

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