Mandazi with mango and passionfruit curd
Mandazi is a beloved East African snack — lightly sweet, coconut-scented fried dough that’s often enjoyed with tea or coffee.
Shuchi BhardwajHead baker at Le Ciel Bakery
- prepare
- cook
- 6-8 servings
- Moderate
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Caption:Gluten-Free Mandazi with Mango–Passionfruit Curd, Cashew Chilli Crumble & Whipped Coconut Cream.Photo credit:Supplied
Mandazi is sometimes called "Swahili doughnut" and has roots along the Swahili Coast, where trade with India and the Middle East influenced both the use of spices and the technique of frying dough.
Traditionally, mandazi is served at family gatherings, celebrations, or as a simple everyday treat. In Tanzania, it’s common to find them sold fresh in markets in the morning and again in the late afternoon. My own version draws on the flavours I grew up with: a touch of cardamom and coconut milk for richness and aroma.
Ingredients
- Gluten-Free Mandazi
- 2 cups gluten-free all-purpose flour (with xanthan gum included)
- ¼ cup rice flour
- 3 tbsp coconut sugar
- ½ tsp ground cardamom
- ¼ tsp salt
- ½ cup coconut milk (full-fat)
- 1 large egg
- 2 tbsp melted coconut oil or butter
- Oil for frying (coconut or neutral oil)
- Mango and Passionfruit Curd
- 1 cup mango purée
- ½ cup passionfruit pulp
- ½ cup sugar
- 3 large egg yolks
- 2 tbsp lime juice
- 4 tbsp butter (or dairy-free alternative), cubed
- Cashew Chilli Crumble
- ½ cup roasted cashews, chopped
- 1 tbsp coconut sugar
- ½ tsp chilli flakes
- ½ tsp sea salt
- 1 tbsp coconut oil
- Whipped Coconut Cream
- 1 can coconut cream (chilled overnight)
- 2 tbsp icing sugar or maple syrup
- ½ tsp vanilla extract
Instructions
- Make the mango and passionfruit curd by whisking mango purée, passionfruit pulp, sugar, egg yolks, and lime juice over a double boiler. Cook until thickened (10 mins), remove from heat, whisk in butter, and chill for 30 mins.
- Prepare the cashew chilli crumble by heating coconut oil, then add cashews, sugar, chilli, and salt. Stir until caramelized and crunchy. Cool, then crush.
- For the mandazi mix dry ingredients in one bowl, wet in another. Combine into a soft dough, roll 1 cm thick, cut into shapes. Fry at 170°C until golden and puffed (2–3 mins each side). Drain on paper towel.
- Scoop chilled solid coconut cream into a bowl. Whip with sugar and vanilla until fluffy.
- To assemble, serve warm mandazi with mango and passionfruit curd, sprinkle cashew crumble, add a dollop of whipped coconut cream. Garnish with passionfruit or toasted coconut.
