Recipes
Mandazi with mango dip
‘A rich, spiced doughnut that’s commonly eaten with tea in Kenya and Uganda’
‘A rich, spiced doughnut that’s commonly eaten with tea in Kenya and Uganda’
(19 votes)
Cook: 30 Mins
Serves: 24
Price: 11p per serving
Nutritional Information
Each 53g serving contains
Energy
685kj
164kcal
685kj
164kcal
8%
Fat
6.4g
6.4g
Med
9%
9%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
6.4g
6.4g
Med
7%
7%
Salt
0.03g
0.03g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1293kj/309kcal
Typical energy values per 100g:
1293kj/309kcal
Ingredients
175ml coconut milk
2tsp dried yeast
100g white sugar
1 egg, beaten
500g strong bread flour, plus extra for dusting
50g desiccated coconut
3 cardamom pods, crushed
½tsp ground cinnamon
½tsp ground nutmeg
Rapeseed oil, for oiling and deep frying
200g natural yogurt
100ml Extra Special Mango & Lime Coulis
Icing sugar, to dust
Lime wedges, to serve
Method
1
Mix together the coconut milk, 120ml warm water, the yeast, sugar and 1tsp salt in a large bowl. Allow to stand for 5 mins.
2
Add the egg, flour, coconut, cardamom pods, cinnamon and nutmeg. Bring together with a knife, tip onto a floured surface and knead for 10mins until you get a soft dough.
3
Transfer to an oiled bowl, cover with oiled clingfilm and put in a warm place for 1 hr or until doubled in size.
4
On a floured surface, cut the dough into 4 pieces, rolling each into a 25cm sausage. Cut each one into 6 pieces, put on a floured tray, cover with oiled clingfilm and rest for 1 hr.
5
For the dip, put 200g natural yogurt into a bowl and swirl through the coulis.
6
Heat the oil in a deep fat fryer to 190C. Cook the mandazi in batches for 3-4 mins until golden, turning halfway through. Drain on kitchen roll, put on a dish and dust with icing sugar.
7
Serve with the mango dip and lime wedges.