For beignets:

1. In a mixing bowl, put the flour and make a hole in the middle.
2. Put the sugar in hole. 
3. Progressively add your water while mixing everything with the spoon to eliminate any lumps of flour.
4. Mix it well vigorously, until you see air bubbles forming and bursting on your dough. It means that your yeast is activated. This can take a good 5 min.
5. Turn on your deep fryer and let the temperature get to 375 F or you can use a small pot with your vegetable oil. 
6. With clean hands or a small spoon or ice cream spoon, get some batter and put in your fryer in batches.
7. Do not overcrowd the fryer, otherwise the temperature will drop and they will absorb more oil.
8. Turn them once they are golden brown. This shouldn’t take more than 3 min per batch.
9. With a slotted spoon, remove your beignets and place them on a dish that has a paper towel at the bottom.
10. Serve them warm or at room temperature.

For mango sauce:

1. Remove the skin from the mango. Cut the flesh and put in a bowl. Discard the stem.
2. Put it in a bowl with the salt and mint leaves.
3. Mix it with hand blender until smooth.