Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 Egg
1 tb Sugar
3 tb Small diced papayas
3 tb Small diced mango
3 tb Small diced pineapple
3 tb Small diced quava
Oil for frying
2 Whole mango, peeled, seeded,
And chopped
Juice of one lemon
2/3 c Water
1/2 Sugar
4 Quenelle scoops of coconut
Ice cream (If coconut ice
Cream is not available,
Fold toasted coconut, 1
TB Malabu Rum, with softened
Vanilla ice
Cream)
Powdered sugar in shaker
2 tb Chiffonade mint

Preheat the fryer. In a mixing bowl, combine the flour, baking
powder, salt and sugar together. Beat in the egg and milk. Fold in
the small diced fruit. Refrigerate for 1 hour. In a sauce pot,
combine the chopped mango, lemon juice, water and sugar together.
Bring the mixture up to a boil. Reduce to a simmer and cook for 5
minutes or until the fruit is very tender. Pour the mixture into a
food processor and puree until smooth. Remove and allow to chill for
30 minutes. In the hot grease, drop a heaping tablespoon of the
beignet. Fry 5 to 6 at a time and stir constantly for even browning.
Fry the beignets for 2 to 3 minutes, or until golden brown. Remove
from the fryer and drain on a paper-lined plate. Powder the beignets
with powdered sugar. Spoon the coulis in the center of the plate.
Place the quenelle of ice cream in the center of the coulis. Arrange
the beignets around the ice cream. Garnish with powdered sugar and
chiffonade of mint.

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