Ingredients
- 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
Instructions
- Mango Avocado Sopapilla:
- Roll out the sopapilla dough about 1/4" thick and cut into six 4" x 6" rectangles.
- Place 1/2 cup of the Agave Avocado Mango Compote in the center on one side.
- Fold the dough over to seal the mixture in.
- Deep fry for 4 minutes at 375°F.
- 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:
- In a large bowl, sift the flour, baking soda, and salt. Cut the shortening in until mixture is a rough texture.
- Stir in warm water; knead until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8" to 1/4" thick.
- Agave Avocado Mango Compote:
- 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:
- 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!
