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Two Way Churros With Mango White Chocolate Ganache And Fresh Mango Ice Cream

Jun-07-2016
Vibha Bhutada
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Two Way Churros With Mango White Chocolate Ganache And Fresh Mango Ice Cream RECIPE

Everyone loves ice cream. And of course churros are just as incredible. Individually, they make for a pretty tasty dessert... but have you ever thought about what they had taste like TOGETHER?! Well, say hello to the churro ice cream sandwich! These are surprisingly easy to make and taste delicious with creamy fresh homemade mango ice cream! Churros recipe adapted from foodnetwork.com.

Recipe Tags

  • Veg
  • Medium
  • Mexican
  • Chilling
  • Frying
  • Snacks

Ingredients Serving: 5

  1. For Eggless Churros:
  2. 1/4 cup superfine sugar
  3. 2 tsp ground cinnamon
  4. 2/3 cup plus 2 tbsp all-purpose flour
  5. 1 tsp Baking powder
  6. 1 tbsp olive oil
  7. 1 cup freshly boiled water
  8. 2 cups vegetable oil, for deep-frying
  9. For Mango White Chocolate Ganache:
  10. 230 g white chocolate, coarsely chopped
  11. 3/4 cup heavy whipping cream
  12. 2 tbsp butter (salted/unsalted)
  13. 1/4 cup mango puree
  14. For Mango Ice Cream:
  15. 2 to 2.25 cups heavy whipping cream
  16. 200 g mangoes or 2 large alphonso mangoes
  17. 1/2 tsp Vanilla extract
  18. 1/3 to 1/2 cup sugar - add as required

Instructions

  1. Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
  2. Churros:
  3. Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water.
  4. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the vegetable oil to heat up.
  5. Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan.
  6. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough.
  7. Keep a watchful eye on your hot oil pan at all times.
  8. Preheat the oven to 175 degrees F.
  9. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough.
  10. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go or you can also pipe them up in a baking tray lined with parchment paper and proceed.
  11. For making ice cream sandwiches, pipe the dough in a spiral shape into 3-inch circles, keeping the tip close to the baking sheet so the dough is in a very thin layer.
  12. Transfer the sheets to the freezer for 10 minutes to chill the dough and make it easier to handle.
  13. Cook about 2-3 at a time (When frying spirals, they will be puffed and golden brown on all surface)
  14. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet.
  15. To keep the churros warm while you fry the remaining dough, blot them with paper towels and transfer them to a parchment lined baking sheet.
  16. Put the baking sheet into the oven to keep the churros warm.
  17. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
  18. Mango White Chocolate Ganache:
  19. Place the chocolate in a heat-resistant bowl.
  20. Bring the heavy cream to a simmer in a heavy-bottomed pot over medium heat.
  21. When bubbles start to form along the sides, remove from the heat and pour over the white chocolate.
  22. Allow to sit for a minute before stirring to combine.
  23. Whisk in the butter until completely melted.
  24. Stir in the mango puree until well combined. Keep aside.
  25. Mango Ice Cream:
  26. Peel and chop the mangoes.
  27. Blend the mangoes, vanilla extract and sugar to a smooth pulp.
  28. Whip the cream till soft peaks are formed.
  29. Add the mango pulp. Fold in gently. Check the sweetness and add more sugar if required.
  30. Pour in a tray or container and place in the freezer. Cover the container.
  31. When the ice cream is half frozen remove from the freezer, whip again for a minute.
  32. Pour the ice cream contents again in the container with lid.
  33. Freeze till set.
  34. How To Proceed:
  35. Toss the warm churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving.
  36. Arrange the churros in a serving dish and pour the mango ganache on top or use dip'n'dunk away method.
  37. To make the ice cream sandwiches, top one with a scoop of mango ice cream, place another churro on top, and serve immediately!

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