Yield: 4 Servings
|1½ \N||Cup flour|
|1½ \N||Teaspoon baking powder|
|½ \N||Teaspoon salt|
|½ \N||Cup milk|
|\N \N||1 egg|
|\N \N||1 tablespoon sugar|
3 tablespoon 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
⅔ cup water
½ 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
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 5-6 at a time and stir constantly for even browning. Fry the beignets for 2-3 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.