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Deep fried mint leaves with mango

Bryn Williams from Market Kitchen
Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert

Deep fried mint leaves with mango

Method

1. Heat the deep fat fryer to 180 C.

2. Place the diced mango in a bowl and finely grate over the zest of the lime. Cut the lime in half and squeeze the juice over the mango.

3. Sprinkle the szechuan pepper on top and scatter over the chopped mint. Stir in the Malibu.

4. Place the whole mint leaves in to the fryer carefully and deep fry for approximately 1 minute, until golden.

5. Remove carefully from the fryer using a slotted spoon and transfer to kitchen paper to absorb the fat. Immediately dust the fried leaves with icing sugar.

6. Serve the fried mint leaves with the diced mango.

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Serves: 1

Prep: 5 min
Cook: 4 min

Ingredients
vegetable oil, for deep frying
1/2 small Mango, diced into small cubes
1 lime
2 tsp cracked Szechuan pepper
1 sprig Mint, finely chopped
50ml Malibu
handful mint leaves
100g icing sugar