Strawberries in Tempura, Mango Sauce Recipe

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of cornstarch
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 cup of ice-cold water
• 12 large strawberries, stems removed
• 1/4 cup of vegetable oil
• 1 ripe mango, peeled and diced
• 2 tablespoons of honey
• 1 tablespoon of fresh lime juice
• 1/4 cup of water

Instructions:

1. In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk together until well combined.
2. Next, slowly pour in the ice-cold water while whisking continuously. Keep whisking until the batter becomes smooth with no lumps and has the consistency of pancake batter.
3. Let the batter sit for 10 minutes.
4. In a small saucepan, combine the diced mango, honey, lime juice, and water. Cook over medium heat until the mango softens and breaks down, stirring occasionally for about 8-10 minutes. Once soft, blend it to smooth puree in a blender.
5. Heat the vegetable oil in a deep fryer or a heavy-bottomed saucepan until it reaches 375°F. Dip each strawberry into the tempura batter, making sure they’re fully coated, then carefully drop them into the hot oil. Fry until golden, about 2 minutes on each side.
6. Remove strawberries from oil and place on a paper towel to drain off the excess oil.
7. Place fried strawberries onto a serving plate, drizzle with mango sauce, and serve immediately.

Serving Suggestions:

Serve the Strawberries in Tempura with a side of your favorite ice cream to balance out the sweetness with its creaminess. If you want to spice up the dish, sprinkle some powdered sugar or crushed pistachios on top of the plate for a more sophisticated presentation.