Freshly ripened mango wrapped in fluffy sweet bread, fried to golden perfection, and dipped in a mango cream cheese glaze!
These fritters are kind of a process to make. So, bear with me it will be worth it! Let’s begin with the mango. I used fresh mango, but frozen will work just as well. If using frozen mango, I would suggest mixing it with a little sugar after thawing and before draining. The sugar will bring out the mango flavor. Chop the mango and place it in a sieve over a bowl. Having too much liquid in the mango will keep the dough from sticking together and will turn the fritters into a gloppy mess. Let the mango drain while you mix and proof the dough. Save some of the mango liquid for the glaze, which can also be made at this point.
This is a sticky dough, so resist the urge to add more flour when mixing. Once the dough has proofed, lightly oil a surface and a rolling pin. Press the dough into a square shape with your hands. Then roll the dough until it reaches 1/2 inch thickness. Now for the fun part. Place the mango on half of the dough. Cover the mango with the other half of the dough and lightly press. Cut the dough into 1-inch strips lengthwise and diagonal to form little diamonds.
Using a bench scraper gently mix and fold the pieces together. Then generously coat with flour and form a log. Cut the log into 10-12 portions. 10 portions for bear claw size, 12 for donut size. Coat the portions with flour and gently shape. This process is going to make you feel like you are doing something wrong. Your not! It’s supposed to be messy and the fritters a little gnarly.
Place the portions on a lined and sprayed baking sheet, cover, and proof for another hour. Halfway through proofing, begin heating your frying oil. Use a thin spatula to lift the fritters off the pan and into the hot oil. The dough will be really soft at this stage and may not easily slide onto the spatula. To aid in this process, you can precut the parchment into squares with one portion per square. Then just pick up the paper and flip the fritter onto the spatula before lowing into the oil.
Once the fritters are in the oil, they will immediately begin to puff. Fry each side until they are golden brown. Drain the fritters on paper towels and allow to cool. Dip or spoon on the mango cream cheese glaze and the fritters are ready to devour!
- 3 1/2 tsp instant yeast (rapid rise)
- 1/2 cup milk warm 113 grams
- 4 tbsp sugar 57 grams
- 2 cup bread flour 284 grams
- 1 tsp salt
- 2 tbsp butter softened 29 grams
- 1 tsp vanilla
- 1 egg
- 1/2 tsp lemon zest
- 2/3-1 cup mango cut into 1/2-3/4 inch pieces
- oil for frying
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tbsp mango juice
- 2 tbsp cream
- 1 tsp vanilla
- 1/4 tsp lemon zest
- Put the cut mango into a sieve set over a bowl. Saving the juice for the glaze.
- Combine yeast, milk, sugar, butter, zest, vanilla, and egg in a mixer bowl fitted with a dough hook. Mix for 1 minute.
- Add flour and salt and mix for 8-10 minutes.
- Shape the dough into a ball and place in an oiled bowl and cover. Proof the dough for about 2 hours or until doubled in size.
- Lightly oil a countertop and rolling pin. Press the dough into a square shape. Then roll out the dough to about 1/2 inch thickness.
- Place mango pieces on 1/2 of the dough. Fold the other half of the dough onto the mango. Press the dough into the mango.
- Cut the dough with a knife or bench scraper into 1 inch strips. Then cut again 1 inch strips on a diagonal.
- Gently mix the pieces and form into a log. Generously flour the log and cut into 10 roundish portions.
- Coat the rounds in four and gently shape. Place on a lined and sprayed baking sheet, cover and proof for about an hour.
- Heat the oil to 350 degrees. Fry off the fritters until golden brown. Drain on paper towels and cool. Spoon over or dip the fritters in the glaze.
- Mix the cream cheese and the sugar until smooth. Mix in the rest of the ingredients.