Tropical Fruit Beignet With Mango Coulis And Coconut Ice Cream

Directions

1. * Note: If coconut ice cream is not available, fold toasted coconut, 1 Tbsp. Malabu Rum, with softened vanilla ice cream.
2. Preheat the fryer.
3. In a mixing bowl, combine the flour, baking pwdr, salt and sugar together. Beat in the egg and lowfat milk. Mix in the small-diced fruit. Chill for 1 hour.
4. In a sauce pot, combine the minced mango, lemon juice, water and sugar together. Bring the mix up to a boil. Reduce to a simmer and cook for 5 min or possibly till the fruit is very tender. Pour the mix into a food processor and puree till smooth. Remove and allow to refrigeratefor 30 min.
5. In the warm grease, drop a heaping Tbsp. of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 min, or possibly till golden brown-brown. Remove from the fryer and drain on a paper-lined plate. Pwdr the beignets with powdered sugar.
6. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.
7. This recipe yields 4 servings.