Coconut-Fried Mango with Cinnamon Rum Sauce

• 2 cups fresh orange juice
• 2 cups water plus 1 1/2 cups ice water
• 1 cup granulated sugar
• 3 tablespoons amber rum, such as Mount Gay
• 1/2 teaspoon cinnamon
• 3 firm ripe mangoespitted, peeled and quartered lengthwise
• 1 cup all-purpose flour
• 1/2 cup confectioners' sugar, plus more for dusting
• 1/4 cup cornstarch
• 1 cup packed sweetened shredded coconut (2 1/2 ounces)
• Vegetable oil, for frying
• Creme fraiche (optional)

1. In a large saucepan, combine the orange juice with the 2 cups of water, the granulated sugar and rum and bring to a boil.
2. Simmer over moderate heat until reduced to 1 1/2 cups, about 30 minutes.
3. Add the cinnamon and simmer for 5 minutes longer.
4. Pour the sauce into a heatproof bowl or pitcher.
5. Pat the mangoes dry with paper towels.
6. In a large bowl, whisk the flour with 1/2 cup of confectioners' sugar, the cornstarch and the 1 1/2 cups of ice water until smooth.
7. Whisk in the coconut.
8. In a large saucepan, heat 1 inch of oil to 375.
9. Dip 4 pieces of mango in the batter and add them to the hot oil.
10. Fry, turning once, until golden, about 2 minutes per side.
11. Drain the mango fritters on paper towels and repeat with the remaining mango.
12. Transfer the fritters to a warmed platter and dust with confectioners' sugar.
13. Serve with the sauce and creme fraiche alongside.

orange juice, water, sugar, amber rum, cinnamon, flour, sugar, cornstarch, coconut, vegetable oil, creme fraiche

Taken from www.foodandwine.com/recipes/coconut-fried-mango-with-cinnamon-rum-sauce (may not work)