Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1/2 cup sugar
- 1/4 cup water
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 package of samosa wrappers (about 20 wrappers)
Special equipment needed:
- Pastry brush
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. In a medium saucepan, combine the diced mangoes, sugar, water, cinnamon, cardamom, ginger, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and the mangoes are soft, about 15-20 minutes. Remove from heat and let cool.
2. Preheat the deep fryer or heavy-bottomed pot with enough oil to submerge the samosas.
3. Take a samosa wrapper and brush the edges with melted butter.
4. Place a spoonful of the mango mixture in the center of the wrapper.
5. Fold the wrapper in half to form a triangle, pressing the edges together to seal.
6. Brush the top of the samosa with melted butter.
7. Repeat with the remaining samosa wrappers and mango mixture.
8. Fry the samosas in the hot oil until golden brown, about 3-4 minutes.
9. Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite chutney or dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the mango mixture
375°F for frying the samosas
Serving size:
Makes about 20 samosas
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 22g
Protein: 1g
Sodium: 75mg
Sugar: 13g
Substitutions for ingredients:
- Brown sugar or honey can be used instead of white sugar.
- Ghee or vegetable oil can be used instead of butter.
- Mango can be substituted with any other fruit of your choice.
Variations:
- Add chopped nuts, such as cashews or almonds, to the mango mixture for added texture.
- Add a pinch of cayenne pepper for a spicy kick.
- Use phyllo dough instead of samosa wrappers for a lighter version.
Tips and tricks:
- Make sure the mango mixture is cooled before filling the samosas to prevent the wrappers from getting soggy.
- Keep the samosas covered with a damp cloth to prevent them from drying out while assembling.
- Fry the samosas in small batches to ensure even cooking.
Storage instructions:
Store the leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the samosas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Serve the mango samosas with a cup of chai tea or a refreshing mango lassi.
Suggested side dishes:
Cucumber raita, mixed vegetable curry, or basmati rice.
Troubleshooting advice:
If the samosas are not sealing properly, use a little water to moisten the edges of the wrapper before pressing them together.
Food safety advice:
Make sure the oil is hot enough before frying the samosas to prevent them from absorbing too much oil.
Food history:
Samosas originated in the Middle East and were introduced to India by traders. They are now a popular snack and street food in many parts of the world.
Flavor profiles:
The sweet and tangy mango filling is balanced by the warm spices and buttery samosa wrapper.
Serving suggestions:
Serve the mango samosas as an appetizer or dessert.
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Region: Indian