Peach Mango Nuggets
Deep-fried Mini Peach Mango Pie with a Crispy Crust.
Servings: 4 people
- 3 pieces mango ripe
- 7 ounces peaches canned
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon powder
- 5 slices loaf bread
- 2 pieces eggs
- ½ cup Panko breadcrumbs
- 1 ½ cups cooking oil
Prepare the filling. Combine mango, peaches, sugar, cinnamon powder, and cornstarch in a bowl. Mix well. Set aside.
Flatten a slice of bread using a rolling pin. Slice the flattened bread in half.
Make a symmetrical fold and seal the edges by rubbing water and then pressing against each other. Leave one side open.
Fill the pocket with enough peach-mango filling. Seal. You now have your peach mango nuggets.
Heat oil in a pot.
Beat eggs in a bow. Dip nuggets in egg and then roll over bred crumbs until completely coated. You can press the crumbs lightly towards the nuggets to ensure that it adheres well.
Fry one side in medium heat until it turns golden brown. Do the same to the opposite side.
Remove from the pot and place on a plate lined with paper towel.
Serve for dessert. Share and enjoy!
Calories: 329kcal | Carbohydrates: 55g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 393mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1501IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 2mg