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Mango Avocado Sopapilla


Mango Avocado Sopapilla


  • 6 ea. Sopapilla
  • 6 c. Agave Avocado Mango Compote
  • 1/2 c. Spicy Cayenne Powdered Sugar
  • 3/4 c. Pepitas, toasted
  • Sopapilla Dough
  • 2 c. AP Flour
  • 2 t. Baking powder
  • 1/2 t. Kosher salt
  • 2 T. Shortening
  • 3/4 c. Water
  • Agave Avocado Mango Compote
  • 1 c. Agave nectar
  • 4 c. Mango, medium dice
  • 4 c. Avocados from Mexico, stage 3, medium dice
  • 2 t. Kosher salt
  • 3/4 c. Lime juice, fresh
  • Spicy Cayenne Powdered Sugar
  • 3/4 c. Cayenne pepper
  • 1/4 c. Powdered sugar


    Mango Avocado Sopapilla:
  1. Roll out the sopapilla dough about 1/4" thick and cut into six 4" x 6" rectangles.
  2. Place 1/2 cup of the Agave Avocado Mango Compote in the center on one side.
  3. Fold the dough over to seal the mixture in.
  4. Deep fry for 4 minutes at 375°F.
  5. To build, place the stuffed sopapilla in the center of the plate. Top each with 1/2 cup of Agave Avocado Mango Compote. Dust with 1 tablespoon of Spicy Cayenne Powdered Sugar and finish with 2 tablespoons of toasted pepitas.
    Sopapilla Dough:
  1. In a large bowl, sift the flour, baking soda, and salt. Cut the shortening in until mixture is a rough texture.
  2. Stir in warm water; knead until dough is smooth. Cover and let stand for 20 minutes.
  3. Roll out on floured board until 1/8" to 1/4" thick.
    Agave Avocado Mango Compote:
  1. In a large bowl, gently fold all ingredients together until well combined. Hold in an airtight container in the fridge until ready for use.
    Spicy Cayenne Powdered Sugar:
  1. Mix all ingredients in a small bowl. Reserve at room temperature in an airtight container until ready for use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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