Easy Mango Sticky Rice Churro Dough
This unique Mango Sticky Rice Churro Dough blends the flavors of traditional Thai mango sticky rice with crispy, golden churros. The dough is infused with coconut and rice flour, then paired with a sweet mango dipping sauce.
Equipment
- Saucepan for boiling water and butter
- Mixing bowl for combining ingredients
- Electric mixer to mix the dough
- Deep fryer for frying the churros
Ingredients
- 3/4 cup coconut milk
- 1/4 cup water
- 1/4 cup unsalted butter cut into pieces
- 2 tbsp granulated sugar for dough
- 1/2 tsp salt
- 3/4 cup rice flour
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sugar for coating churros
- 1 tbsp ground cinnamon for coating churros
- 1 cup ripe mango pureed, for dipping sauce
- 2 tbsp honey for dipping sauce
Instructions
- In a saucepan, combine coconut milk, water, butter, sugar, and salt. Bring to a boil, stirring until butter is melted.
- Reduce heat to low. Add rice flour and all-purpose flour, stirring vigorously until the mixture forms a smooth dough ball.
- Transfer dough to a mixing bowl. Using an electric mixer, beat in eggs one at a time, then add vanilla extract until the dough is smooth.
- Heat oil in a deep fryer to 350°F (175°C). Pipe dough into hot oil and fry until golden brown, about 2-3 minutes per batch.
- Combine sugar and cinnamon. Roll fried churros in the mixture while still warm.
- Blend ripe mango with honey until smooth. Serve as a dipping sauce alongside the churros.
Notes
- Storage: Best served fresh. Store leftovers in an airtight container and reheat in an oven for crispiness.
- Serving Tip: Sprinkle toasted coconut flakes over churros for extra texture and flavor.
Nutrition
Serving: 180Calories: 230kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 6mgCalcium: 30mgIron: 1mg
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