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]

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Ingredients

  • 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

Preparation

  1. Remove the lemon peel into strips. Reserve.
  2. 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.
  3. 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.
  4. Remove from the heat, cover and let it stand overnight.
  5. 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.
  6. 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).
  7. Allow them to drain until they aren’t wet, it’s okay of they are sticky, around 10-12 hours.
  8. 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.

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  • Mango


Comments

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  1. YOU HAVE GOT TO BE KIDDING! ISN\’T AMERICA FAT ENOUGH FOR YOU? 2 CUPS OF SUGAR AND FUCKING CORN SYRUP?

    THAT SHOULD NEVER NEVER EVER BE IN SOMEONE\’S BODY.

    IT\’S TOXIC.