Embark on a tropical culinary adventure with our tantalizing Tropical Fruit Beignet recipe, a symphony of flavors that will transport your taste buds to a paradise. These delectable beignets, with their airy and fluffy interiors and crispy exteriors, are a perfect canvas for the vibrant tropical fruit coulis and the creamy coconut ice cream.
The mango coulis, a vibrant and luscious sauce made from fresh mangoes, bursts with a sweet and tangy flavor that perfectly complements the beignets. The coconut ice cream, a tropical twist on a classic dessert, adds a refreshing and creamy element to the dish, creating a harmonious balance of flavors.
This recipe provides step-by-step instructions to guide you through the process of making these delightful treats, from preparing the beignet batter and frying them to perfection, to crafting the vibrant mango coulis and the luscious coconut ice cream. With its detailed explanations and helpful tips, this recipe ensures that you can recreate this tropical paradise in your own kitchen.
TROPICAL FRUIT BEIGNETS
Steps:
- Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl. In another bowl, combine the grapeseed oil, egg yolks, and beer. Combine the dry and wet ingredients and whisk until all the lumps are gone.
- Set a mixer on medium-high speed and in another bowl, whip the 3 egg whites with the remaining tablespoon of sugar to a medium-soft peak. Carefully fold the egg whites into the beer batter. Let this mixture rest covered, at room temperature for 1 hour.
- In a fryer or deep pot heat the oil to 375 degrees F.
- Whip the heavy cream by hand or with an electric mixer until it becomes stiff. Set aside.
- Combine the flour, cinnamon, mace, and granulated sugar. Coat the fruit with this, shaking off the excess. Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil. Cook the beignets until they are golden brown. Place them on a large plate lined with paper towels, gently patting them to soak up excess oil.
- Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves.
- For even more flavor, serve drizzled with Almibar Syrup.
- Combine all of the ingredients in a saucepan, bring them to a boil, then let them simmer uncovered for 15 minutes, until the mixture is slightly golden and syrupy and reduced to about 1 cup. Remove the vanilla bean and cinnamon stick. Refrigerate the syrup. It will keep for up to 2 months.
- Yield: 1 cup
COCONUT ICE CREAM WITH MANGO & PASSION FRUIT
Sweet mango and tangy lime make a great topping for ice cream in this easy, fruity dessert
Provided by Jennifer Joyce
Categories Dessert, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Scoop the ice cream into bowls. In a small bowl, mix the mango with the lime and pour it over the ice cream. Spoon the passion fruit over the top and sprinkle over the toasted coconut.
Nutrition Facts : Calories 369 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
TROPICAL MANGO TRIFLE
Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.
Provided by shellyw715
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 9h50m
Yield 10
Number Of Ingredients 16
Steps:
- Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
- Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
- Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
- Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
- Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
- Spoon whipped cream on top in big, fluffy swirls. Chill until serving.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use ripe fruit: The riper the fruit, the sweeter and more flavorful your beignets will be. If you can't find ripe fruit, you can ripen it at home by placing it in a paper bag with an apple for a few days.
- Don't overmix the batter: Overmixing the batter will make your beignets tough. Mix the batter just until the ingredients are combined.
- Fry the beignets in hot oil: The oil should be between 350°F and 375°F. If the oil is too hot, the beignets will burn. If the oil is too cold, the beignets will be greasy.
- Drain the beignets on paper towels: After frying, drain the beignets on paper towels to remove any excess oil.
- Serve the beignets immediately: Beignets are best served warm and fresh. If you need to make them ahead of time, you can store them in an airtight container at room temperature for up to 24 hours. Reheat them in a warm oven or toaster oven before serving.
Conclusion:
Tropical fruit beignets with mango coulis and coconut ice cream are a delicious and easy-to-make dessert. They are perfect for any occasion, from a casual brunch to a formal dinner party. The beignets are light and fluffy, with a crispy exterior and a sweet and tangy filling. The mango coulis is a perfect complement to the beignets, adding a sweet and tropical flavor. The coconut ice cream is a creamy and refreshing way to finish off the dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love