Fried dough in any language or shape is usually pleasing; in this case, it’s an ideal vehicle for showing off high-quality local chocolate and perfectly ripe fruit.

Yield: 5–6 servings

Add butter, sugar, and water to a saucepan, and bring to a boil. Add flour, salt, and cinnamon, and reduce heat to low. Stir constantly with a wooden spoon until dough comes together, about 1 minute. Shut off heat.

Set dough aside for several minutes. Add eggs and egg yolk to dough, and stir until combined. Transfer dough to a pastry bag lined with a large metal tip.

Heat 3 inches oil in a large saucepan. When oil temperature reaches 350˚F, pipe in long strands of dough. Cook until churros are golden brown, and drain on paper towels. Sprinkle with sugar.

Bring 2 inches of water to a simmer in a saucepan. Add chocolate to a medium bowl. Place bowl over simmering water, making sure bowl does not touch water, until chocolate melts. Serve churros immediately, with warm chocolate and diced mango.