Ube Fries with Creamy Mango Aioli is a delightful and visually stunning dish that combines the unique flavors and vibrant colors of ube (purple sweet potatoes) with a tangy and sweet mango aioli. This dish not only serves as a perfect appetizer or snack but also stands out as a conversation starter due to its striking purple hue and tropical flavors.
Ube, a purple yam, is a Filipino cuisine staple commonly used in desserts and sweet treats. However, its naturally sweet and nutty flavor makes it great for savory dishes. In this recipe, ube is turned into crispy fries, providing a healthier and visually appealing alternative to regular potato fries. The ube is peeled and cut into fry-shaped strips, soaked in cold water to remove excess starch and ensure a crispy texture when fried. After patting the strips dry, they are fried in hot oil until golden brown and crispy on the outside while remaining tender on the inside. The result is a beautifully vibrant purple fry with a slightly sweet flavor and a satisfying crunch.
The creamy mango aioli serves as the perfect complement to the ube fries. Made with mayonnaise, egg yolk, mango puree, minced garlic, Dijon mustard, and honey, this aioli is a harmonious blend of sweet, tangy, and savory flavors. The mango puree, which can be easily made by blending ripe mango pieces until smooth, adds a fresh and fruity note to the aioli, while the garlic and Dijon mustard provide depth and complexity. The addition of honey enhances the sweetness of the mango, balancing the overall flavor profile. The egg yolk adds richness and creaminess, making the aioli smooth and velvety. Seasoned with salt and ground black pepper, the aioli has a well-rounded taste that pairs beautifully with the ube fries.
To serve, the ube fries are arranged on a plate and drizzled with the creamy mango aioli. A sprinkle of chili powder adds a hint of heat and a pop of color, enhancing both the visual appeal and the flavor of the dish. The remaining aioli is served on the side for dipping, allowing guests to enjoy as much or as little of the sauce as they prefer.
This dish is not only delicious but also visually striking. The natural purple color of the ube fries makes them a standout on any table, while the creamy mango aioli adds a tropical flair that is both refreshing and indulgent. The combination of the crispy, slightly sweet fries with the tangy and sweet aioli creates a unique flavor experience that is sure to impress.
Ube Fries with Creamy Mango Aioli is a versatile dish that can be enjoyed in various settings, from casual gatherings to sophisticated dinner parties. It celebrates the unique flavors and vibrant colors of tropical ingredients, bringing a taste of the Philippines to your table in a fun and innovative way. Whether you’re looking for a unique appetizer, a fun snack, or a side dish that stands out, this recipe is sure to delight your taste buds and leave a lasting impression on your guests. Enjoy the fusion of flavors and the visual appeal of this creative and delicious dish!
Ube Fries with Creamy Mango Aioli
4
servings30
minutes15
minutes45
minutesUbe Fries with Creamy Mango Aioli is a visually stunning dish that combines crispy, sweet ube fries with a tangy and sweet mango aioli, garnished with chili powder for a unique and flavorful experience.
Ingredients
2-3 large ube
to taste, salt
for frying, vegetable oil
1/2 cup mayonnaise
1 egg yolk
1/4 cup mango puree
1 clove of garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
to taste, salt and ground black pepper
Directions
- Prepare the Creamy Mango Aioli:
In a blender or food processor, combine the mayonnaise, egg yolk, mango purée, minced garlic, Dijon mustard, and honey. Blend until the mixture is smooth and creamy. Taste and season with salt and ground black pepper to your preference. Transfer the aioli to a small bowl and refrigerate until ready to serve. - Prepare the Ube Fries:
Peel the ube and cut them into thin fry-shaped strips. Rinse the ube strips in cold water to remove excess starch, then soak them in cold water for 20 minutes. Drain and pat the ube strips dry thoroughly with paper towels.
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the ube strips in batches, making sure not to overcrowd the pot. Fry until they are golden brown and crispy, 3-5 minutes per batch. Remove the fries from the oil using a slotted spoon and drain them on paper towels. Immediately sprinkle with salt to taste. - Serve:
Once the ube fries are done, let them cool slightly. Drizzle some creamy mango aioli over the fries and sprinkle with chili powder for garnish. Serve the remaining aioli on the side for dipping.
Notes
- Homemade Mango Puree: For a fresh and vibrant mango puree, blend ripe mango pieces until smooth. If needed, add a small amount of water or lime juice to adjust the consistency.