It’s been a long time since I had breakfast at the traditional breakfast hour. Although I’ve been getting up before noon these past couple of weeks, my taste buds remain on strike until after I’ve had my second cup of coffee, checked my email and mapped out the day’s photo shoot and writing.
Today, my taste buds declared that they would make an exception. There were two cans of dulce de leche waiting to be opened, there was a bunch of suman that had been sitting on the dining table for two days and there were fresh mangoes. The suman would have turned a bit dry and I thought I’d fry them, serve them with dulce de leche and mangoes, and… well, the finished dish turned out to be fried suman on a bed of dulce de leche, drizzled with chocolate syrup, sprinkled with confectioner’s sugar and served with cubes of fresh mango on the side. It was breakfast and dessert on a plate.
To make this breakfast / dessert plate, you’ll need suman sa ibus that’s at least a day old. Newly-cooked suman is too soft and sticky for frying. You’ll also need dulce de leche (make your own with a pan and boiling water), chocolate syrup (store-bought or use ganache thinned with a little milk), a bit of powdered sugar (it’s really optional) and fresh mangoes cut into small cubes.
Unwrap the suman then fry in hot oil until the outside is puffy and golden brown.
Spread dulce de leche on a plate, arrange the fried suman on top, drizzle with chocolate syrup, spoon the mango cubes on the side and sprinkle everything with powdered sugar. Serve as breakfast, dessert or midday snack.