Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr
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Tropical Fruit Beignet With Mango Coulis & Coconut Ice Cr
  Fruit    Mango    Coconut  
Last updated 6/12/2012 12:58:25 AM. Recipe ID 21190. Report a problem with this recipe.
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      Title: Tropical fruit beignet with mango coulis & coconut ice cr
 Categories: E.
      Yield: 4 Servings
 
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
      1    Egg
      1 tb Sugar
      3 tb Small diced papayas
      3 tb Small diced mango
      3 tb Small diced pineapple
      3 tb Small diced quava
           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 cream (If coconut ice
           Cream is not available,
           Fold toasted coconut, 1
           TB Malabu Rum, with softened
           Vanilla ice
           Cream)
           Powdered sugar in shaker
      2 tb Chiffonade mint
 
  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.
 




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Recipe ID 21190 (Apr 03, 2005)

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