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Chocolate Pineapple Samosas with Mango Puree

Chocolate Pineapple Samosas with Mango Puree

Try this delicious dessert samosa recipe that uses store-bought pastry and tinned pineapples that cuts down on your cooking time.

08 April, 2019
Average: 1.6 (27 votes)

serves for


total time

0 HR 0 MIN


Vegetable oil
400 g/2 cups
100 g/3/4 cup
2 large
2 tbsp
2 tbsp


For the samosas: 

  • Heat 1.5L oil in a large, heavy-based saucepan to 180°C/355F. Use a thermometer to accurately gauge the temperature.

  • Mix together the pineapple and chocolate in a small bowl.

  • Wet the rims of the samosa wrappers with water and fold into a triangle before forming a cone around your fingers, sealing one edge, but keeping the case open.

  • Fill with the pineapple filling before sealing well, wetting the rim again if necessary; press the edges between your fingers to seal well.

  • Deep-fry, in two batches, for 3-4 minutes each time until golden-brown, turning the samosas over in the hot oil once or twice.

  • Carefully remove the cooked samosas to a plate lined with kitchen towels, covering loosely with aluminium foil to keep warm as you cook the remaining samosas.

For the mango purée:

  • Combine all the ingredients for the purée in a food processor; substitute the rum for water if not using.

  • Cover and blend on high until smooth, scraping down the sides of the processor from time to time as needed.

  • When ready to serve, arrange the samosas on serving platter and serve with a bowl of the mango purée.

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