Several years ago I ate deep-fried peach wedges (sounds crazy but it works) at a county fair so recently when the local grocery store had mangos on sale I experimented. I think I've read on DR1 that mangos are in season and some communities have festivals and prepare mangos in many different ways. I didn't see deep-fried. I used peanut oil and a deep fryer. I've experimented with different batters from simply dredging in flour to pancake batter mixed up. I did this with room temperature mango wedges but I may refrigerate them next time or even slightly freeze them before battering. It seems like the guy doing peaches produced a product that was both hot and crunchy on the outside and cold and sweet on the inside. I'm going to leave it up to those of you with a butt load of mangos to figure this out and post the results later. Salivating with anticipation. Farmer.
