Pineapple Andagi with Coconut Mango Sauce

Light and fluffy cake-like fried pineapple fritters served with creamy coconut mango dipping sauce.

Total Time:

Servings:
10

Ingredients

4 ea. whole egg

2 cups DOLE® Chef-Ready Cuts Pineapple Cubes, thawed, drained

¾ cup whole milk

1 tsp vanilla extract

4 cups all-purpose flour

2 cups sugar

3 tsp baking powder

¼ tsp 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

1 cup mango purée

½ cup sweet coconut cream

1 Tbsp lime juice, fresh

In medium mixing bowl, add all ingredients and stir until well combined. Cover and reserve chilled until use.

Heat oil in fryer to 350° F.
In large bowl, beat eggs. Once beaten, add 2 cups pineapple cubes, ¾ cup milk and 1 tsp vanilla; stir until well combined.
Into separate large bowl, sift 3 cups flour, 2 cups sugar, 3 tsp baking powder and ¼ tsp salt.
Add liquid mixture to flour mixture; blend until dough is smooth.
Drop 1 Tbsp 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.

Place 3 Andagi on service plate.
Top Andagi with 2 tsp of powdered sugar, 1 tsp mango cubes and 1 tsp pineapple cubes.
Serve each serving with 1 cup of coconut mango sauce.