Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre

Ready in 1h

Try this Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre recipe, or contribute your own.


1 tb Sugar
1/2 Sugar
Powdered sugar; in shaker
3 tb mango; Small diced
3 tb quava; Small diced
2/3 c Water
4 Quenelle scoops coconut ice cream
3 tb pineapple; Small diced
Juice of 1 lemon
Oil for frying
3 tb papayas; Small diced
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c milk
2 tb mint; Chiffonade
1 1/2 c Flour
1 Egg
2 Whole mango; peeled, seeded

Original recipe makes 1



ESSENCE OF EMERIL SHOW #EE2352 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. Yield: 4 servings Posted to recipelu-digest by molony on Feb 21, 1998

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Calories Per Serving: 1733 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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