Delicious UK - (07)July 2020

Mangodoughnuts

withlimeleafsherbet

MAKESABOUT14-15.HANDS-ONTIME

45 MIN,PLUS2 HOURSRESTING,OVERNIGHT

RISING AND I HOUR PROVING

Thelimeleafsherbetis

unrestrainedfun,themango

fillingissweetandrichandthe

doughnutsarepuff y.Anyone

whocaresaboutdoughnuts

needs to make these now!

MAKE

AHEAD

Starttherecipetheday

before.Thefillingwillkeep,

chilled,forupto3 days.

KNOW-

HOW

Ifyoucan’tfinda goodripe

mangoyoucanbuytinned

pulpinsupermarkets.

FOOD

TEAM’S

TIPS

Ifyourcustardbaseforthe

fillinghascooledcompletely

youmayneedtowhizz

ina foodprocessorbeforestirring

inthemangopulp.If thefillingis

stilllumpy,passit througha sieve.

You’llhavelotsofsherbertleft.

It keepswellsomewherecool– or

youcouldhalvethequantity.As

a timesaver,leaveoutmakingthe

sherbet.Instead,rollthedoughnuts

incastersugar,thensprinklewith

finely grated lime zest to serve.

FORTHEDOUGHNUTS

• ¾tspdriedyeast


• 75mlwarm(nothot)water


• 300gplainflour, plus extra for
  dusting


• 30gcastersugar, plus extra for
  dusting


• 1 tspseasalt


• 2 mediumfree-rangeeggs


• Finelygratedzest1 lime


• 130gbutter,softened


• Neutral-flavoured oil for
  deep-frying

FORTHEFILLING

• 3 mediumfree-range egg yolks


• 50gcastersugar


• 25gplainflour


• 25gcornflour


• 350mlwholemilk


• 150galphonsomango pulp (see
  Know-how)


• Squeeze of lime juice→

Mango

doughnuts

withlime

leaf sherbet

Piñacolada
pancakes

deliciousmagazine.co.uk 41

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