📖 Instructions

1. Alright, let's kick things off by prepping the mango filling. Dice your fresh mango into small, even pieces. You want about 1 cup total. Set aside.
2. In a saucepan over medium heat, combine the diced mango, 2 tablespoons of sugar, 1 tablespoon of lime juice, and a pinch of chili powder. Stir it gently.
3. Cook the mixture, stirring occasionally, for about 5-7 minutes, or until the mango has softened slightly and the sauce has thickened a bit. Don't overcook it, you want some texture. Remove from heat and let it cool completely. I sometimes pop it in the fridge to speed things up. It's important that it be completly cold!
4. Now, for the churro dough. In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter (cut into pieces), 1/4 teaspoon of salt, and 1 tablespoon of sugar. Bring it to a boil over medium-high heat. Make sure all of the butter melts completely!
5. Once boiling, remove the saucepan from the heat and immediately add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This might take a minute or two – keep stirring!
6. Let the dough cool slightly for about 5 minutes. It needs to be cool enough to handle but still warm.
7. Beat in 2 large eggs, one at a time, making sure each egg is fully incorporated into the dough before adding the next. The dough will seem like it's separating at first, but just keep mixing, and it will come back together. Trust the process!
8. Transfer the churro dough to a piping bag fitted with a large star tip. If you don't have a piping bag, a sturdy zip-top bag with a corner cut off will also work. Be careful while doing it because the dough might still be hot.
9. In a deep fryer or large pot, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature. If you don't have a deep fryer or thermometer, drop a small piece of dough into the oil; it should sizzle and turn golden brown in about 2-3 minutes.
10. Carefully pipe the churro dough into the hot oil, cutting it to your desired length with kitchen shears or a knife. I usually go for about 4-5 inches.
11. Fry the churros in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally for even cooking.
12. Remove the fried churros with a slotted spoon and place them on a baking sheet lined with paper towels to drain any excess oil.
13. While the churros are still warm, it's sugar time! In a shallow dish, combine 1/2 cup of sugar, 1 teaspoon of chili powder, and 1/2 teaspoon of lime zest. Mix well. You can adjust the amount of chilli powder as you wish.
14. Roll the warm churros in the chili lime sugar, making sure they are evenly coated. Nobody wants a naked churro, ya know?
15. Using a small knife or a piping bag fitted with a small round tip, carefully poke a hole in one end of each churro. Pipe the cooled mango filling into the center of each churro. If the filling is too thick to pipe easily, add a teaspoon of lime juice to thin it slightly.
16. Serve the spicy mango churros immediately and enjoy! They're best when fresh and crispy. If you have any leftover chili lime sugar, sprinkle it on top for an extra kick.