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Mango Funnel Cakes

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MJS:
Howdy,

Started off with this recipe:
https://thestayathomechef.com/county-fair-funnel-cake/

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:

Oolie:
Impressive knifework! keep it up!

MJS:
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. 

shihana:
You guys might wanna try the Mango Graham recipe too

MJS:
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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