No-Bake DessertsLatin American-Middle Eastern FusionMedium

Cilantro Lime Awameh with Mango Syrup

Name: Cilantro Lime Awameh with Mango Syrup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Latin American-Middle Eastern Fusion
Ingredients: 2½ cups (310 g) all-purpose flour; 2 teaspoons (8 g) baking powder; ½ teaspoon (3 g) fine sea salt; 2 large eggs, at room temperature; ¾ cup (180 ml) warm water, about 110°F (43°C); 3 Persian or regular limes, finely zested (about 2 tablespoons zest); ½ cup (20 g) fresh cilantro leaves, finely chopped; 3 cups (720 ml) vegetable oil or neutral oil; ¾ cup (250 ml) honey; ¾ cup (180 ml) fresh mango pulp or puree, strained if using fresh-pressed fruit; ½ cup (120 ml) water; ½ teaspoon (1 g) ground cinnamon; 2 tablespoons (30 ml) fresh lime juice; ½ teaspoon (2½ ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

Crispy, golden fried dough balls infused with fresh cilantro and bright lime zest, served warm with a fragrant mango-honey syrup spiced with cinnamon. This Latin American–Middle Eastern fusion takes the beloved awameh (traditional sweet fried dough) and reimagines it with tropical and herbaceous notes. Best enjoyed fresh and warm, these delicate spheres absorb the syrup while staying tender inside.

Prep: 25 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 30 min
Makes: 24 awameh balls (serves 6–8)

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Ingredients

12 servings

For the dough
2½ cups (310 g) all-purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (3 g) fine sea salt
2 large eggs, at room temperature
¾ cup (180 ml) warm water, about 110°F (43°C)
3 Persian or regular limes, finely zested (about 2 tablespoons zest)
½ cup (20 g) fresh cilantro leaves, finely chopped
For frying
3 cups (720 ml) vegetable oil or neutral oil
For the mango syrup
¾ cup (250 ml) honey
¾ cup (180 ml) fresh mango pulp or puree, strained if using fresh-pressed fruit
½ cup (120 ml) water
½ teaspoon (1 g) ground cinnamon
2 tablespoons (30 ml) fresh lime juice
½ teaspoon (2.5 ml) vanilla extract (optional)

Equipment (10)

Large mixing bowl
Whisk
Measuring cups and spoons
Small saucepan
Candy/deep-fry thermometer
Large heavy-bottomed pot or deep skillet (at least 3-quart)
Wooden spoon or slotted spoon
Paper towels
Serving bowl or platter
Microplane zester or fine grater

Steps

Before you start

Bring all ingredients to room temperature 30 minutes before starting
Have a candy/deep-fry thermometer ready to monitor oil temperature precisely
Line a plate with paper towels and keep it near the stove while frying
Prepare the mango syrup before you begin the dough so it cools slightly while you work

1
Make the mango syrup
- In a small saucepan, combine honey, mango pulp, water, and cinnamon over medium heat.
- Stir occasionally until it reaches a gentle simmer, about 5 minutes.
- The syrup should be fluid and fragrant, not thick.
- Remove from heat and stir in lime juice and vanilla extract (if using).
- Set aside to cool for 15 minutes while you prepare the dough; it will thicken slightly as it cools.
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Ready when: Syrup simmers gently and coats the back of a spoon lightly; lime juice is stirred in
Tip: If your mango pulp is very thick (like mango concentrate), add another 2–3 tablespoons of water to reach a pourable consistency.
2
Combine dry ingredients
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- This creates a uniform base for the dough and ensures the leavening is evenly distributed.
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Ready when: Flour mixture is pale and looks homogeneous
3
Mix wet ingredients
- In a separate bowl, whisk eggs until well beaten.
- Add warm water (about 110°F/43°C) and whisk together until combined.
- The warmth will help activate the baking powder.
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Ready when: Eggs and water are well combined and uniform
Tip: Water that is too hot will begin cooking the eggs; too cool will not activate the baking powder as well.
4
Combine and fold in aromatics
- Pour the wet mixture into the flour mixture and stir with a wooden spoon until just combined—the dough will be slightly shaggy and thick.
- Fold in the lime zest and fresh cilantro with a few gentle strokes until evenly distributed.
- The dough should be soft, sticky, and pliable, not dry.
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Ready when: Lime zest and cilantro are visibly mixed throughout; no dry flour remains
Tip: Do not overmix. Overmixing develops gluten and makes the awameh tough rather than tender.
5
Rest the dough
- Cover the dough bowl with a clean kitchen towel and let it rest at room temperature for 20 minutes.
- This allows the flour to fully hydrate and the baking powder to begin activating, which will give the awameh a lighter, fluffier crumb.
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Ready when: Dough is slightly firmer and less sticky than before
Tip: Resting the dough is crucial—it makes shaping much easier and produces lighter fried balls.
6
Heat the oilOven 350°F / 175°C
- Pour 3 cups (720 ml) of vegetable oil into a large heavy-bottomed pot or deep skillet.
- Attach a candy thermometer and heat the oil over medium-high heat to 350°F (175°C).
- This will take about 10 minutes.
- Maintain this temperature throughout frying—it is crucial for light, evenly cooked awameh.
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Ready when: Thermometer reads exactly 350°F (175°C); a small piece of dough sizzles immediately when dropped in
Tip: Oil that is too cool produces greasy, dense awameh; oil that is too hot will brown them unevenly. Monitor the temperature closely with a thermometer.
7
Shape and fry the awameh
- Using two wet spoons or a small cookie scoop, carefully drop walnut-sized balls of dough (about ½ teaspoon each) into the hot oil.
- Do not crowd the pot—fry 6–8 balls at a time, leaving space between each one.
- They will sink, then float to the surface and puff up.
- Fry for 2–3 minutes total, stirring gently with a wooden spoon halfway through, until they are deep golden brown on all sides.
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Ready when: Balls are deep golden brown all over; they float and feel light and hollow when stirred
Tip: Keep the oil temperature steady by reducing heat slightly between batches if needed. Do not drop all the dough in at once—the oil temperature will drop too far and the awameh will be greasy.
8
Drain the awameh
- Using a slotted spoon, remove the fried awameh and transfer to a plate lined with paper towels.
- Let them drain for 1–2 minutes.
- The paper towels absorb excess oil while the awameh are still warm and will soak up the syrup better.
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Ready when: Oil drips off and is absorbed by the paper towels
Tip: Transfer to a clean paper towel plate if the first one becomes too saturated.
9
Coat with mango syrup
- While the awameh are still warm, arrange them in a serving bowl.
- Gently pour or spoon the cooled mango syrup evenly over them, tilting the bowl to distribute the syrup.
- The warm awameh will absorb the syrup quickly, so work fast.
- Stir gently with a spoon to coat all the balls.
- Serve immediately while still warm.
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Ready when: All awameh are coated with syrup and syrup pools slightly at the bottom of the bowl
Tip: If the syrup has cooled too much and become very thick, warm it gently over low heat for 30 seconds before pouring.

Good to know

Tips

The dough must be soft and slightly sticky—if it seems too dry, whisk in 1 tablespoon of warm water at a time until it reaches the right consistency. This ensures light, tender awameh.
Precise oil temperature is the key to success. If your thermometer is not reliable, test with a small piece of dough first. It should sink, then float and puff within 10 seconds.
To check for doneness, break open one warm awameh—the interior should be light and airy with some visible air pockets, not dense or cakey.
For a more pronounced cilantro-lime flavor, reserve 1 tablespoon of lime zest and a few cilantro leaves to garnish the finished dish before serving.

Make ahead

Prepare the mango syrup up to 2 hours ahead and store it in a sealed container at room temperature. The dough must be fried fresh and coated with syrup immediately—awameh do not keep well and are best within 30 minutes of frying.

Storage & reheating

Leftover awameh (if any) will keep in an airtight container at room temperature for up to 1 day, though they will soften. Reheat gently in a 300°F (150°C) oven for 5 minutes to restore crispness. Do not refrigerate or freeze—moisture will make them soggy. The mango syrup keeps refrigerated for up to 1 week; reheat gently before using.

Substitutions

fresh mango pulp or puree → passion fruit pulp or fresh pineapple juice. Keeps the tropical flavor profile; use the same amount. Passion fruit brings tartness, so reduce lime juice by half.
fresh cilantro leaves → fresh mint or basil leaves. Mint adds brightness and pairs well with mango; basil adds an unexpected herbaceous note. Use the same amount, finely chopped.
ground cinnamon → ground cardamom or a pinch of turmeric. Cardamom is traditional in Middle Eastern sweets and complements mango beautifully. Turmeric adds earthy warmth and a subtle color.
honey → light agave syrup or brown sugar syrup. Agave is milder and slightly thinner; use the same amount. Brown sugar syrup (equal parts brown sugar and water, heated until sugar dissolves) adds molasses depth.