Mango Papaya And Coconut Cream Fritters Recipes

MANGO, PAPAYA AND COCONUT CREAM FRITTERS

Steps:

• 1. Preparation of fruit compote Peel the fruit and cut into cubes. Add the sugar, cinnamon and cook over low heat 15 min. Remove the cinnamon stick, mix and let cool. 2. ​Preparation of doughnut dough Whisk the eggs with the brown sugar and salt, then add the yeast, previously diluted in the lukewarm milk. Gradually pour in the flour and 1 Tbsp. to s. of coconut. Blend with a blender to obtain a thick dough that peels from the bowl. Add the butter from the Condé-sur-Vire dairy and knead to obtain a supple and elastic dough. Film and reserve 2 h 30 in a warm place. The dough should double in volume. 3. Preparation of coconut cream Heat the liquid cream with the remaining coconut, split vanilla bean and sugar. Cut the heat as soon as it boils, cover and let steep for 1h. Filter and dissolve the cream with the Maïzena. Heat gently, stirring constantly until the cream thickens. Pour into a bowl and let cool. 4. ​Making and cooking doughnuts Flour a work surface. Work the dough and form 15 small balls. Arrange them on a plate and let them double in volume for 45 min. Heat oil to 180°C in a deep fryer and immerse doughnuts. Cook until golden brown, drain and place on paper towel. Make a hole in each donut and fill with compote using a sleeve pocket. Roll them in vanilla sugar.

BLOW-YOUR-MIND COCONUT-MANGO PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.
• Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
• Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
• To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
• Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
• Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

MANGO AND PAPAYA WITH RICOTTA CREAM

Steps:

• In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
• Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
• To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
• Nutrition information
• (Per serving)
• Calories: 84
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 3mg
• Sodium: 69mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugars: 12g
• Protein: 4g
• Calcium: 133mg
• Potassium: 142mg
• Dietary Exchanges
• 1 other carbohydrate
• 1/2 very lean meat