Fried morsels of dough in any cuisine are guaranteed to be a treat! I came up with this recipe based on flavor profiles of the subcontinent. Coconut and mango are universally pleasing combinations, so it seemed fitting to combine them for this ultimate dessert flavor explosion inspired by regional ingredients.
This recipe is easy to make, plus it can even be done ahead of time and just fried up for guests during the dessert course or for an afternoon tea snack. The best way to serve this dessert is piping hot beignets with a cool mango coulis, which will not only contrast the flavors beautifully but also the temperatures. A dessert like this is a must do at dinner parties or casual get together, your guests will leave impressed with your skills and with their sweet tooth satisfied.
To prepare the Mango Coulis:
Peel and core mangoes and cut into small pieces.
In a food processor or blender combine the mangoes, lemon juice and water. Blend until completely smooth, then add the sugar and blend more.
Add more water if it’s too thick. Transfer to serving bowl, cover and refrigerate until ready to use.
To make the Coconut Beignets:
In a small saucepan bring coconut milk to near boiling, add the crushed cardamom and simmer at a low temperature for 1-2 minutes. Remove from heat, cover and allow it to steep for approximately 30 minutes. Pour through a sieve or strainer, keep aside.
In a medium bowl, whisk together eggs and sugar, then add ricotta and vanilla and whisk again until smooth. Now add sifted flour, baking powder, and salt into the egg mixture; folding gently with a rubber spatula. Add in the toasted coconut flakes, mix thoroughly.
Now cover with plastic wrap and place in the fridge for 2 hours, up to 24 hours.
When you are ready to fry, bring the Noor Oil to a medium temperature in a deep pan. Using an ice cream scoop or a table spoon; drop the dough into the fryer one by one (being careful not to overcrowd the pan). Flip and fry them for about 2-3 minutes allowing the beignets to cook through. Check one by cutting it open to make sure they are done before removing them all from the Noor Oil.
Place on an absorbent towel and dust with powdered sugar.
To serve, transfer them to a platter, serve with mango coulis and enjoy!
The dough for the beignets can be done ahead of time and just fried up for guests during the dessert course or as an afternoon tea snack. Be sure to serve the beignets piping hot with the cool mango coulis, to contrast the flavours and temperatures.