1. Cut the mango into strips, use a razor blade to cut the pulp, and then cut into small cubes.
2. Chopped diced mango.
3. Slightly thick batter.
4. The yam is peeled off and steamed on a tray. (About fifteen minutes)
5. Add appropriate amount of soft sugar to yam.
6. Use a rice spoon to make a puree.
7. A small handful of flour, an appropriate amount of roux.
8. And good yam dough.
9. Take an appropriate amount of yam dough and flatten it.
10. Wrap a piece of mango, grasp it into a ball, and then knead it into a ball.
11. Wrapped mango yam balls.
12. Heat an appropriate amount of peanut oil for 20-30%.
13. Put the mango yam balls and shake the bottom of the pot to avoid sticking to the bottom of the pot.
14. Fry on a low fire until the yam balls are golden and remove them. Use absorbent paper to absorb excess oil. Bowl.
15. Finished product.
16. Finished product.
17. Finished product.
Tips:I first fried a diced mango wrapped in pure yam mud. The outer skin is crispy and soft, delicious to burst, but it is not shaped, and the outer skin bursts open. So add a small handful of flour and an appropriate amount of roux to increase the viscosity of the yam, and this will make the perfect mango yam ball π. Small fire throughout.
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