African beignets (puff puff) with mango sauce

Step 1

In a mixing bowl, put the flour and make a hole in the middle.

Step 2

Put the sugar in hole.

Step 3

Progressively add your water while mixing everything with the spoon to eliminate any lumps of flour.

Step 4

Mix it well vigorously, until you see air bubbles forming and bursting on your dough. It means that your yeast is activated. This can take a good 5 min.

Step 5

Turn on your deep fryer and let the temperature get to 375 F or you can use a small pot with your vegetable oil.

Step 6

With clean hands or a small spoon or ice cream spoon, get some batter and put in your fryer in batches.

Step 7

Do not overcrowd the fryer, otherwise the temperature will drop and they will absorb more oil.

Step 8

Turn them once they are golden brown. This shouldn’t take more than 3 min per batch.

Step 9

With a slotted spoon, remove your beignets and place them on a dish that has a paper towel at the bottom.

Step 10

Serve them warm or at room temperature.

Step 11

Remove the skin from the mango. Cut the flesh and put in a bowl. Discard the stem.

Step 12

Put it in a bowl with the salt and mint leaves.

Step 13

Mix it with hand blender until smooth.