Churro Trifle with Mango and Dulce de Leche

Line two baking sheets with parchment paper; set aside

In a bowl, whisk together flour, 1 tsp cinnamon, ginger and salt.
In a heavy bottom saucepan over medium heat, combine milk, 3 tbsp sugar and vanilla. Bring to a boil over medium heat. Remove from heat and transfer to a bowl of a stand mixer fitted with the paddle attachment. Add flour mixture and beat until dough is smooth and pulls away from the sides of the bowl.

Add 1 egg and continue to beat until mixture comes back together. Add remaining egg and beat until mixture is smooth. Transfer dough to a large piping bag fitted with a medium size star tip.

On the prepared baking sheets, pipe batter in long lines. Freeze for 30 minutes or until batter is partially frozen and stiff.

In a deep fryer or large heavy bottom pot, preheat Wesson Canola Oil to 350°F. Oil should be at least 3” deep.

In a small bowl, combine remaining cinnamon and sugar. Set aside.
Remove sheets from freezer and cut churro dough into 4” lengths. Fry in batches turning halfway through for 3 to 4 minutes or until golden brown. Remove from oil and let drain on a wire rack for 1 minute. Toss in cinnamon sugar.

To make mango custard, in a medium heat proof bowl, whisk together sugar, cornstarch, egg yolks and 1/2 cup milk. Set aside.

Pulse diced mango in a blender or food processor until reduced to pulp. Transfer mango to a saucepan and whisk in remaining milk. Bring to a simmer over medium heat. Remove from heat and temper sugar mixture by pouring 1 cup of hot mango into it and whisking to combine. Pour tempered mixture back into saucepan, whisk to combine and return to heat. Cook, whisking until mixture thickens enough to coat the back of a spoon. Pour mixture into heatproof bowl and cover surface of custard with cling film or parchment paper and allow to cool completely.