Tropical Fruit Beignet with Mango Coulis and Coconu

Name: Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk, plus more if needed; 1 egg; 1 tablespoon sugar; 3 tablespoons small diced papayas; 3 tablespoons small diced mango; 3 tablespoons small diced pineapple; 3 tablespoons small diced quava; Oil for frying; 2 whole mango, peeled, seeded, and chopped; Juice of one lemon; 2/3 cup water; 1/2 sugar; 4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream); Powdered sugar in shaker; 2 tablespoons chiffonade mint

Servings: persons

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, plus more if needed
1 egg
1 tablespoon sugar
3 tablespoons small diced papayas
3 tablespoons small diced mango
3 tablespoons small diced pineapple
3 tablespoons small diced quava
Oil for frying
2 whole mango, peeled, seeded, and chopped
Juice of one lemon
2/3 cup water
1/2 sugar
4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream)
Powdered sugar in shaker
2 tablespoons chiffonade mint

1
Preheat the fryer.
2
In a mixing bowl, combine the flour, baking powder, salt and sugar together.
3
Beat in the egg and milk, adjusting the amount of milk to make a thick batter.
4
Fold in the small diced fruit.
5
Refrigerate for 1 hour.
6
In a sauce pot, combine the chopped mango, lemon juice, water and sugar together.
7
Bring the mixture up to a boil.
8
Reduce to a simmer and cook for 5 minutes or until the fruit is very tender.
9
Pour the mixture into a food processor and puree until smooth.
10
Remove and allow to chill for 30 minutes.
11
In the hot grease, drop a heaping tablespoon of the beignet.
12
Fry 5 to 6 at a time and stir constantly for even browning.
13
Fry the beignets for 2 to 3 minutes, or until golden brown.
14
Remove from the fryer and drain on a paper-lined plate.
15
Powder the beignets with powdered sugar.
16
Spoon the coulis in the center of the plate.
17
Place the quenelle of ice cream in the center of the coulis.
18
Arrange the beignets around the ice cream.
19
Garnish with powdered sugar and chiffonade of mint.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, plus more if needed, and more.

Yes, Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions