Full Recipe in Details
500g waxy potatoes
200g unsalted butter, softened
1 tsp fine salt
2¼ cups plain flour
2 Perfection Fresh Calypso Mangoes
½ cup lime and ginger marmalade
Vegetable oil, for deep-frying
1 cup breadcrumbs
¼ cup cinnamon sugar
½ cup Nature Nate’s Honey
Whipped cream, Perfection Fresh Berries and icing sugar, to serve
Steam the potatoes in the skin over a saucepan of simmering water until tender, then remove the skins. Allow to cool slightly, then combine in the bowl of a food processor with 2 tbsp butter, the egg and salt. Once smooth, add 1¾ cups flour and mix gently to form a dough. If the dough is sticky, add a small amount of additional flour.
Use a sharp knife and a spoon to skin and seed the Calypso Mangoes, then dice in ½ cm cubes. Mix with the marmalade in the bowl of a stand mixer and beat with the whisk attachment on medium speed for 5 minutes, until completely smooth.
Using floured hands, make two-tablespoon sized balls of the dough, then use a lightly-floured finger to make an indentation in each. Fill with the Calypso Mango mixture then press tightly to seal.
Cook in a saucepan of rapidly-boiling salted water until the dumplings float, then scoop out and set aside. Once steamed dry, toss with the remaining flour, then fry in hot (180°C) vegetable oil, until golden. Drain on kitchen paper.
Meanwhile, heat the remaining butter in a large non-stick frying pan and cook until golden. Mix in the breadcrumbs, cook briefly, then add the dumpling and dust with cinnamon sugar and Nature Nate’s Honey. Serve with whipped cream, Perfection Fresh Berries and icing sugar.