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Mango Fritter

Posting Date: 03/22/19

This mango fritter recipe has the burst of mango flavor when you bite into it. Mango is one of my favorite tropical fruits. I like both ripe and green mangoes and always try to find ways to incorporate them into cooking. In the past, I posted recipes using mango as one of the ingredients, such as Mango, Jicama, and Cucumber Salad, Rujak Buah (Indonesian Fruit Salad with Spicy Palm Sugar and Tamarind Dressing), Mango or Pineapple Coconut Sorbet, and Asinan Buah Bogor (Bogor Pickled Fruit). I came across Pineapple Fritter recipe and thought mango would make a great substitute for pineapple in the fritter. So, I tried it and it came really good. The best thing is the flexibility in serving it. It can be served as breakfast with syrup, dessert with ice cream, and snack with tea or coffee. Personally, I consider it as a dessert and serve it with ice cream. It is easy to make it, too.

To make the fritters, you will need to use ripe mango. In my grocery stores, most of the time the mangoes are not ripe yet. So, I normally leave them on the kitchen counter to ripen them. They will be ready after couple days. That's the trick to get good ripe mangoes. However, make sure you don't buy green mangoes. The trick will not work with them.

The recipe serves 3-4 people.

Ingredients:

1.5 cups all purpose flour
1 tablespoon baking powder
pinch of salt
2-3 tablespoons granulated sugar. If you like it sweet, you may want to add more sugar.
0.5 to 1 cup milk. If you are lactose intolerant, you can use lactose free milk, such as almond or soy milk.
1.25 cup diced ripe mango (about 1 large mango)
vegetable oil
Optional: powder sugar
Optional: ice cream

Methods:

Place flour, baking powder, salt, and sugar into a bowl. Whisk to combine the ingredients. Add 1/2 cup of milk first. Stir the batter and check if you need to add more milk. You will need to add milk if the batter is too thick and flour is not well combined with the milk. If you need to add more milk, add little by little so that the batter doesn't become too thin. However, if you go too far and the batter becomes too thin, you can add more flour little by little. The batter should be slightly thicker than pancake batter. Stir in the diced ripe mango.
Pour vegetable oil on a deep pot. Make sure you have enough oil in the pot so that fritter can float when fried. Heat the oil on medium high heat. You don't want the oil too hot because it will burn the outside of fritter while the inside is not fully cooked. However, you don't want it cold because it will make the fritter greasy.
Once the oil is hot enough, scoop the batter using a teaspoon and drop it gently into the hot oil. You can fry about 4 fritters at a time depending on the size of your pot. Make sure you don't overcrowd the pot so that the temperature will drop. Cook one side of the fritter for 1.5 min and turn it over using slotted spoon. Cook the other side for another 1.5 min. Once both sides have been fried, I use a skewer to poke the inside to test whether the inside is fully cooked or not. Poking it will also help the oil to get inside and cook it. The skewer must come out clean. If it is not clean, you can fry it a little longer. Once it is fully cooked, take the fritter out using a slotted spoon to drain excess oil and place it on a plate lined with paper towel. Move the fritter on a cooling rack so that it won't become soggy while you finish frying the rest of the fritters. Repeat this step until the batter has been used up.
There are several options on how to serve it. You can serve the fritters as is with tea or coffee as snacks. You may also roll them on powder sugar or sprinkle them with powder sugar before serving them with coffee and tea. You can serve them with ice cream as a dessert. You may also serve it for breakfast drizzled with syrup.

Notes:

If mangoes from your grocery store are not ripe yet, you could ripen them by leaving them on the kitchen counter for couple days.
I use a teaspoon to scoop the batter. The larger the scooper, the longer it takes to fry the fritter and there is a chance the inside will be undercooked. A teaspoon is the perfect size.

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