Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream

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1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk, plus more if needed

1 egg

1 tablespoon sugar

3 tablespoons small diced papayas

3 tablespoons small diced mango

3 tablespoons small diced pineapple

3 tablespoons small diced quava

Oil for frying

2 whole mango, peeled, seeded, and chopped

Juice of one lemon

2/3 cup water

1/2 sugar

4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream)

Powdered sugar in shaker

2 tablespoons chiffonade mint