Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre
| Yield: | 1 Servings |
| Categories: |
| 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 | |
| One lemon ; Juice of | ||
| 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 tablespoon Malabu Rum, with softened vanilla ice cream) | |
| Powdered sugar in shaker | ||
| 2 | tb | Chiffonade mint; (that is julienned, the fancy term when used on herbs) |
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