Pineapple Andagi with Coconut Mango Sauce
Light and fluffy cake-like fried pineapple fritters served with creamy coconut mango dipping sauce
Allegens: Egg, Gluten (flour), Dairy (Milk)
PINEAPPLE ANDAGI WITH COCONUT MANGO SAUCE INGREDIENTS:
| 4 each | Whole egg |
|---|---|
| 2 cups | DOLE® Chef-Ready Cuts Pineapple Cubes, thawed, drained |
| ¾ cup | Whole milk |
| 1 teaspoon | Vanilla extract |
| 4 cups | All-purpose Flour |
| 2 cups | Sugar |
| 3 teaspoons | Baking powder |
| ¼ teaspoon | Salt, kosher |
| 1 cup | Coconut Mango Sauce, sub-recipe |
| ½ cup | DOLE Chef-Ready Cuts Pineapple Cubes, thawed, for garnish |
| ½ cup | DOLE Chef-Ready Cuts Mango Cubes, thawed, for garnish |
| ½ cup | Powdered sugar, for garnish |
COCONUT MANGO SAUCE INGREDIENTS:
| 1 cup | DOLE Chef-Ready Frozen Mango Purée, thawed |
|---|---|
| ½ | Sweet coconut cream |
| 1 Tablespoon | Lime juice, fresh |
COCONUT MANGO SAUCE DIRECTIONS:
- In medium mixing bowl, add all ingredients and stir until well combined. Cover and reserve chilled until use.
PINEAPPLE ANDAGI DIRECTIONS:
- Heat oil in fryer to 350° F.
- In large bowl, beat eggs. Once beaten, add 2 cups pineapple cubes, ¾ cup milk and 1 teaspoon vanilla; stir until well combined.
- Into separate large bowl, sift 3 cups flour, 2 cups sugar, 3 teaspoons baking powder and ¼ teaspoon salt.
- Add liquid mixture to flour mixture; blend until dough is smooth.
- Drop one Tablespoon portions of dough into hot oil; fry until golden-brown and rise to the surface. About 3-4 minutes. Set aside and allow to cool.
TO SERVE:
- Place 3 Andagi on service plate.
- Top Andagi with 2 teaspoons of powdered sugar, 1 teaspoon mango cubes and 1 teaspoon pineapple cubes.
- Serve each serving with 1 cup of coconut mango sauce.
Yield: 10 portions
