Recipe

Prawn Croquettes with Mango Sauce

Name: Prawn Croquettes with Mango Sauce
Prep time: 60 min
Cook time: 50 min
Total time: 380 min
Ingredients: Prawn heads and shells; 250 ml water; 400 g raw prawns, peeled and cleaned; 70 g butter; 85 g wheat flour; 500 ml whole milk; 100 ml strained prawn stock (or mild fish stock); 75 g very finely chopped onion; 1 garlic clove; ½ Cuban ají cachucha pepper, very finely chopped (or a small piece of sweet pepper); ½ teaspoon Spanish sweet paprika (optional); 1 tablespoon olive oil; Salt; White pepper; 1 pinch nutmeg; 50 g flour; 2 beaten eggs; 150 g fine breadcrumbs or panko; Plenty of neutral-flavored oil for frying; 250 g ripe fresh mango pulp; 20-25 ml lime or lemon juice; 20-40 ml cold water, depending on texture; 1 pinch salt; 1 teaspoon Cuban sour orange juice (optional); ½ teaspoon honey (optional, if the mango isn't sweet enough); 1 pinch very mild hot pepper, to taste

Very creamy béchamel croquettes with prawns and ají cachucha, served with a fresh mango sauce in a separate bowl.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation1 h
Cooking50 min
Total time6 h 20 min
Servings18-20 croquettes (6-8 appetizer servings)
DifficultyMedium

These croquettes bring together the best of two cuisines that get along wonderfully. From Spain comes the creamy béchamel croquette, queen of the tapa, with its touch of paprika. From Cuba, the aroma of ají cachucha, the sweetness of ripe mango and the tangy edge of sour orange.

It is not a dish from any specific historical tradition: it is a contemporary fusion recipe, designed as a starter or tapa to share. They come out golden and crunchy on the outside, very creamy inside, with juicy pieces of prawn, never rubbery.

The mango sauce always goes in a small separate bowl, nice and cool, so everyone can dip their croquette as they like without the breading going soft.

Method

Stock and prawns

If using the homemade stock, put the prawn heads and shells in a pot with the 250 ml water and simmer gently for 10-12 minutes. Strain finely and measure 100 ml, making sure no bit of shell gets through.
Warm the milk and the stock. Dry the prawns very well with paper towels and chop them into small but visible pieces.
AI-generated image.CiberCuba
Heat the tablespoon of olive oil in a skillet and sauté the prawns for only 60-90 seconds, until they change color in part. Remove from the heat and set aside: they will finish cooking in the béchamel and when frying.

Béchamel

In a deep skillet, melt the butter and soften the onion and ají cachucha for 5-6 minutes, without browning. Add the garlic and cook for 30 seconds.
Add the flour and cook for 2 minutes, stirring, to remove the raw taste. If using paprika, take the skillet off the heat for a moment and add it so it doesn't burn.
Gradually pour in the warm milk and stock, stirring with a whisk until you have a smooth, lump-free, very thick béchamel. Cook over medium-low heat for 10-12 minutes, stirring constantly, until it pulls away from the sides.
AI-generated image.CiberCuba
Season with salt, white pepper and nutmeg. Add the prawns and stir for 1-2 minutes at most, just until they finish cooking. If you see large pieces, chop them smaller.
Spread the mixture on a tray and cover it with plastic wrap touching the surface. Cool it quickly and refrigerate for at least 4-6 hours, ideally overnight, until it can be shaped. Don't leave it at room temperature for more than 2 hours.

Shaping and breading

With lightly greased hands, shape 18-20 medium-sized, elongated croquettes.
Pass each croquette through flour, then beaten egg and finally breadcrumbs, coating them well. Refrigerate them for 20-30 minutes so the breading sets.
AI-generated image.CiberCuba

Mango sauce

In a separate container, blend the mango pulp with the lime or lemon juice, the pinch of salt and as much water as needed. If you like, add the sour orange, the honey and a touch of heat. Adjust acidity and texture until you have a smooth, slightly thick sauce that is good for dipping. It is not cooked.
AI-generated image.CiberCuba
Keep the sauce in the refrigerator until serving. Never pour it over the croquettes or mix it into the béchamel.

Frying and serving

Heat plenty of oil to 170-175 °C and fry the croquettes in small batches for about 2-3 minutes, until the crust is golden and they don't burst open.
AI-generated image.CiberCuba
Drain them on a rack or paper towels.
Serve the croquettes piping hot with the cold or cool mango sauce in a small separate bowl, so each guest can dip if they like.

Tips and variations

Barely cook the prawns. Sauté them only until they change color in part; they finish cooking in the béchamel and when frying. If they go too far, they turn rubbery.

If the béchamel turns out loose, cook it a few more minutes before chilling it. Don't add flour haphazardly after it is cooked, because it clumps and tastes raw.

The mango should have good natural sweetness; it balances the citrus without overdoing it. If you can't find ají cachucha, use a small piece of sweet pepper. Careful: ají cachucha is sweet, don't confuse it with hot chili pepper.

Safety. Don't leave the béchamel with seafood at room temperature for more than 2 hours; chill it quickly and keep it in the refrigerator.

To freeze, place the already breaded croquettes separated on a tray and, once they are hard, transfer them to a bag. Fry them straight from frozen, adjusting the time so the center is thoroughly hot. The mango sauce keeps 1-2 days covered in the refrigerator.

Allergens: crustaceans, milk, gluten and egg.