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Name: Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre

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

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 <molony@scsn.net> on Feb 21, 1998

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Nutrition

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Serving Size: 1 Serving (1044g)
Recipe Makes: 1

Calories: 1733
Calories from Fat: 335 (19%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 19.2g
	Polyunsanturated Fat 10.1g
Cholesterol 213.9mg		66 %
Sodium 649.4mg		22 %
Potassium 1299.4mg		34 %
Total Carbohydrate 325.3g		96 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 308.6g
Protein 34g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1733

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