Indian-style corn dogs with mango dipping sauce

Ingredients:

• 1/2 cup coarsely chopped ripe mango
• 1 pack (400 g) of sausages or frankfurters
• 2 cups your favorite buttermilk pancake mix from the "Just Add Water" series
• 1/4 cup cornstarch
• 1/3 cup coarse cornmeal
• 1/4 cup mayonnaise
• Zest and juice of 2 limes
• 2 tablespoons coarsely chopped fresh cilantro
• Salt
• Vegetable oil for deep frying
• 1/2 jalapeno pepper, seeded (optional) and coarsely chopped (about 2 tablespoons)
• 2 tbsp. Garam spice mix masala
• Additional equipment: 6 wooden skewers, 20 cm long.

Preparation:

1. Place the mango, jalapeño pepper, mayonnaise, lime zest and juice, cilantro, and a pinch of salt in a blender. Blend until smooth. Transfer to a small bowl and add salt if needed. Cover with plastic wrap and refrigerate until ready to use.
2. Fill a frying pan halfway with oil and heat it to 180°C.
   
   While the oil is heating, cut the sausage into 3 equal pieces, each approximately 15 cm long. Cut each piece in half lengthwise. Use kitchen scissors to trim the sharp end of each skewer.
   
   Carefully insert one skewer slightly more than halfway into each piece of sausage. If the sausage is crooked, carefully straighten it before inserting the skewer. Place on a large plate.
3. Prepare the pancake batter according to package directions, adding cornstarch, cornflour, and garam masala. Pour the pancake batter into a 0.5-liter glass until it's about 3/4 full. Add any remaining batter as needed.
   
   Dip 2 sausage skewers in the batter until completely coated. Carefully transfer them to the oil and fry until the batter is cooked through and golden brown, about 3 minutes, turning occasionally. Don't fry more than 2 sausages at a time, as they may stick together.
   
   Transfer the fried corn dogs to a paper towel-lined plate to absorb excess oil. Season generously with salt. Dip and fry the remaining sausages.
   
   Serve immediately with mango dipping sauce.