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Mango Funnel Cakes

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Started off with this recipe:

It calls for:

2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
canola or vegetable oil for frying (hot-375F)

I used some 2018 Orange Sherbet mangoes from PanTropic in Bokeelia, FL.
They have been sitting in grain alcohol which I infused with 2017 Blood Oranges
purchased from a produce stand in Tracy, CA. (Pictures at bottom of post)

I doubled the quantities and used about 50/50 mix
of Orange Sherbet mango and coconut milk from a can.
Blended smooth with immersion blender.

I omitted the vanilla extract since I was out of paste, am tight on cash,
 and figured why not focus on the complex citrus flavor already going on.

I usually omit adding sugar into batter but if you want to that is fine,
your palate might be different. 

I like to dust with a good bit of amchur/powdered sugar. (mix them up so it
looks somewhat like cinnamon sugar.)

Here is the Orange Sherbet mango/Blood Orange mix

I was working on my knife skills:

The final infusion:

Impressive knifework! keep it up!

I broke up some unrefined whole cane sugar instead of powdered sugar
and mixed that with amchur.

Ate with some vanilla ice cream!

All the broken bits were on top. 

You guys might wanna try the Mango Graham recipe too

Mango Graham sounds amazing! I will have to try that out soon.

I used the last of the previous batter to fry up a few cakes last night:


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