Sweet mango patties

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 30 g sugar
• 1 pinch of salt
• 140 g orange juice
• 1 tbsp extra virgin olive oil
• 100 g skimmed milk yogurt or whole milk quark
• n. B. Honey
• 200 g mango pulp
• 3 tbsp water
• 1 tbsp egg white
• 1 pinch of salt
• 1 tsp tapioca flour
• 1 ½ liters of oil for frying
• n. B. Flour for the work surface
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Dumplings filled with mango cubes and quark. Recipe from Lombok, Indonesia.

Warm the orange juice to lukewarm and dissolve the sugar in it. Then knead the dough ingredients into a firm, smooth dough. Wrap the dough in plastic wrap and let it ripen in the refrigerator for 1 hour. In the meantime, wash, peel, and fillet a fully ripe mango. Cut the fillets into approximately 5 mm cubes. Mix the quark with a little honey until you get a smooth, slightly sweet mixture. Fold in the mango cubes. This mixture should have a firm, non-runny texture. Mix the ingredients for the egg white glue until smooth. Knead the dough briefly, divide it into 4 portions (this makes it easier), and roll them out into 1-2 mm thick sheets. Cut out circular discs approximately 8 cm in diameter (use a suitable glass or empty tin). Knead the leftover dough, roll them out again, and continue cutting until the dough is used up. Heat the frying oil to 190 degrees Celsius. Using a coarse sieve, place the patties in batches of four into the frying oil and fry until light brown. Drain on kitchen paper. Transfer to a serving platter, garnish, and serve warm as an appetizer, snack, or dessert. This recipe makes approximately 20 patties.