Spices and mangoes are a match made in heaven. These small spicy bites are a snack, a topping to dessert, or a treat when you have a craving. Most of the work with these is waiting over night. Top sorbets or ice creams with these little guys for a spicy/sweet bite.
Mangos Enchiladas: Mexican Spicy Mangoes [Vegan, Grain-Free]
- 1 lime
- 1 pound ripe mangoes
- 3 teaspoons salt
- 2 cups sugar
- 2 cups water
- 1/4 cup light corn syrup
- 1/3 cup powdered dried chilis
- Remove the lemon peel into strips. Reserve.
- Peel the mangoes and cut in small cubes, approximately 1/2 inch. Transfer to a medium bowl and mix with the lime juice and 1 teaspoon salt.
- In a medium saucepan mix the sugar, water, light corn syrup and strips of lime peel. Bring to a boil. Reduce the heat, add the mango cubes and simmer for 20 minutes, moving occasionally.
- Remove from the heat, cover and let it stand overnight.
- The next day, remove the lid and bring to a simmer, cook for 20 minutes moving occasionally. Remove from the heat, cover and let it stand overnight.
- On the third day, remove the lid and bring to a simmer, cook for 5 minutes moving occasionally. Remove from heat and let them cool to room temperature. Once they are cold, use a slotted spoon and transfer them to a wire rack place over a rimmed baking sheet (you can use a grease splatter screen and place it over a round baking mold).
- Allow them to drain until they aren’t wet, it’s okay of they are sticky, around 10-12 hours.
- Place the dried chilies in a small bowl and mix with the remaining 2 teaspoons salt (If you are using Tajin chilies, the salt isn’t necessary). In small batches, cover the mangoes with the chili mixture until completely covered. Keep in an air-tight container for up to a month.