Mandazi with mango dip
- 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
Mix together the coconut milk, 120ml warm water, the yeast, sugar and 1tsp salt in a large bowl. Allow to stand for 5 mins.
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.
Transfer to an oiled bowl, cover with oiled clingfilm and put in a warm place for 1 hr or until doubled in size.
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.
For the dip, put 200g natural yogurt into a bowl and swirl through the coulis.
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.
Serve with the mango dip and lime wedges.