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Mango Churros

Ingredients 0



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




Béarnaise sauce

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