Yeast dough balls fried until golden-brown filled with sweet mango cream and dusted with sugar.


Total TimeTotal Time:

ServingsServings: 10


1½ cups whole milk

2½ oz vegetable shortening

2 packages (.75 oz) dry instant yeast

⅓ cup water, warmed to 105° F

2 each whole egg

¼ cup sugar

1½ tsp salt, kosher

1 tsp nutmeg, ground

3¼ cups all-purpose flour

1 gal vegetable oil, for frying

4 ½ cups Sweet Mango Cream, sub-recipe

1 cup Lime Sugar, sub-recipe

Sweet Mango Cream

1¼ cups mango purée

1 cup DOLE Chef-Ready Cuts Mango Cubes, thawed

½ cup lime juice, fresh

½ tsp salt, kosher

¾ cup sugar

1 each vanilla bean, split

4 each egg yolks

2 cups whipped cream

Lime Sugar

1 cup sugar

2 Tbsp lime zest


  1. In large saucepot, whisk mango purée with lime juice, salt, vanilla bean seeds and ½ cup sugar.
  2. Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve all ingredients.
  3. In separate bowl, whisk egg yolks and remaining sugar until sugar dissolves and it is no longer grainy.
  4. Whisking constantly, drizzle half of the hot mango mixture into the egg mix, then add this mixture into remaining mango mix in saucepot.
  5. Continuing to whisk, cook the mixture in saucepot for 5-7 minutes over medium heat until it thickens, but do not boil.
  6. Push mixture through a fine tamis and cover with film.
  7. Stir in mango cubes and fold in whipped cream.
  8. Chill mixture until cold, about 2 hours.

Line Sugar

  1. In a large mixing bowl, combine all ingredients; stir until well combined. Cover and set aside.


  1. Preheat fryer oil to 350° F.
  2. In small bowl, combine water with yeast and whisk until foamy; let stand for 10 minutes.
  3. In a large pot, combine shortening and milk; heat until dissolved. Once milk mixture has heated to around 105° F, combine with yeast.
  4. Add egg yolks, sugar, salt, nutmeg and half of flour to mixing bowl. Add the yeast milk mixture to the mixing bowl.
  5. Switch attachment to dough hook and run at medium speed, adding remaining flour in 3 intervals.
  6. Use paddle attachment to mix ingredients in stand mixer at low speed for 5 minutes.
  7. Run mixer until dough pulls away from bowl, about 3-4 minutes. (If needed, add 2 Tablespoons flour in increments until dough is right consistency.)
  8. Transfer dough to well-oiled bowl and let rise, covered with plastic film, in warm environment until it doubles in size.
  9. Once risen, divide dough into thirds and roll each portion to a ⅜” thickness, cutting out ten 3” squares (do not re-use scrap dough).
  10. Deep fry risen squares at 350° F, turning until golden-brown on both sides, about 1-1½ minutes per side. Set aside.
  11. Pipe in 2-3 Tablespoons Sweet Mango Cream.
  12. Let squares rise once more for 45 minutes, covered with a moist towel.
  13. To Serve: Dust with lime sugar and serve, one each.

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