Serves 10 to 12
- 1 cup mango juice
- big pinch of salt
- 90g butter
- 140g flour
- 3 eggs
- oil for deep-frying
- castor sugar for dusting
- mango purée and melted chocolate, to dip
1 Place the mango juice, salt and butter in a pot over a medium heat; stir to melt the butter and bring to a boil.
2 Remove the pot from the heat and stir in flour, beating with a wooden spoon until combined. Return pot to the heat and continue beating until the mixture comes together in a ball. Place mixture in a bowl, beat with an electric beater until slightly cool, then add eggs, beating well after each addition.
3 Heat oil in a small deep pot to 180ºC. Place the mixture in a piping bag with a star nozzle, carefully pipe lengths into the hot oil and fry for 2 to 3 minutes until golden. Remove and drain on paper towel and, while still warm, drench with castor sugar.
4 To Serve Serve hot, with dipping sauces on the side.
Text and image: Fairlady