Mango Tanghulu
Crunchy, sweet, and spicy- this mango Tanghulu recipe is a must-try if you’re looking to try something different and out-of-the-box.
You’ll need just 3 ingredients and a few minutes of kitchen time to make this popular Chinese street food with an added Mexican twist. This candied fruit has a delicious sugar coating that tastes just like hard candy, a nice sprinkle of spicy
Sometime back, I decided to use my homemade Tajin seasoning on fresh summer fruits and the result was amazing! My mango con Tajin and watermelon Tajin salad were both big hits, and inspired by just that, I decided to make a simple yet delicious fruit snack, using just that combination.
Got some more mangos to put to use? Try my mango iced tea or mango Pico de Gallo.
Quick Look: Mango Tanghulu
- 🔪 Prep time: 5 minutes.
- 🍳 Cook time: 10–15 minutes, until syrup reaches hard-crack stage.
- 🍽️ Servings: 6.
- 🥣 Main ingredients: Firm-ripe mango, granulated sugar, water, and Tajin.
- ➡️ Method: Dry mango pieces → thread onto skewers → boil syrup to 300°F → coat fruit → sprinkle Tajin → let set.
- ⭐ Difficulty: Easy.
- 🥢 Best served with: Served immediately as a crunchy fruit treat.
Jump to:
What's So Great About the Recipe?
- Juicy mango contrasts with a thin, crunchy candy shell.
- Tajin adds a chili-lime finish to the sweet fruit.
- The skewers make an eye-catching treat to serve right after preparing.
Recipe Ingredients
Mango: Start with ripe mangoes. Choose ones that are firm and don’t have any soft spots.
Sugar: Granulated sugar will create a nice hard coating around the fruit.
Tajin seasoning:
See recipe card for quantities.
Substitutions & Variations
- Don’t have
Tajin ? Use chili flakes or any other spicy seasoning mix of your choice. - You can also just sprinkle some ginger powder if you want to bring a different flavor variation.
- To make this snack healthier, top it with some mixed seeds or crushed nuts of your choice.
How to Make Mango Tanghulu
Step 1: Peel and chop the mangoes into equal-sized cubes. Remove excess moisture from the surface with paper towels.
Step 2: Thread 3-5 mango cubes into each skewer. Set them aside.
Step 3: Meanwhile, in a pot or a saucepan over medium-high heat, combine the sugar and water from the recipe card. Boil without stirring until the syrup reaches 300°F (149°C), the hard-crack stage; this may take 10–15 minutes.
Step 4: Traditionally, you’ll need to immediately dip the skewers into the sugar mixture, but you can also use a spoon to drizzle the mixture over the fruit, just like I did.
Step 5: Sprinkle with Tajin while the coating is still tacky. Once coated, allow the skewers to rest for a couple of minutes before you serve and enjoy!
💭Top Tip
Dry the mango thoroughly and have every skewer ready before cooking the syrup. Work carefully: the hot sugar can cause serious burns.
Tips & Tricks to Nail the Recipe
- Water can prevent the sugar mixture from sticking to the fruit, so make sure you remove any excess moisture from the fruit.
- Be quick when coating the mangoes. The sugar mixture can harden quickly so make sure all your skewers are ready.
- You’ll also need a candy thermometer and good-quality wooden or bamboo skewers for this recipe.
- Use a silicone mat to place your skewers after you’re done coating them in the sugar syrup. That way, they won’t stick to the mat and will come off easily.
- If you don’t have a candy thermometer, a good way to check if the syrup is ready is to drop a teeny bit of the sugar mixture into cold water. If it hardens, the syrup is ready.
- The sugar syrup reaches the hard candy shell stage at around 300 degrees, so you’ll want to watch out for that.
How to Serve Mango Tanghulu
Serve this Chinese candied fruit on its own, or with other party snacks and appetizers. I love serving these with my Turkish cheese rolls, masala peanuts, and some spicy Ranch crackers.
If you’re not topping the mango Tanghulu with
Troubleshooting and FAQs
The syrup may not have reached hard-crack stage, or moisture from the fruit or air may have softened it. Dry the mango well and cook the syrup to 300°F (149°C).
It is best made and eaten immediately. Mango releases moisture, which softens the candy shell. Avoid planning on storing it overnight.
Yes. Firm, dry strawberries or grapes work well. Make sure the surface is dry before coating, and let the hot sugar set and cool before eating.
More Recipes to Try
Looking for other recipes like this? Try these:
If you tried this Mango Tanghulu or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mango Tanghulu
Ingredients
- 3-4 mangoes
- 1 cup sugar
- ½ cup water
- 1 teaspoon Tajin seasoning
Instructions
- Peel and chop the mangoes into equal-sized cubes. Remove excess moisture from the surface with paper towels.
- Thread 3-5 mango cubes into each skewer. Set them aside.
- Meanwhile, in a pot or a saucepan over medium-high heat, combine 1 cup sugar with ½ cup water and bring to a boil. This should take 10-15 minutes.
- Traditionally, you’ll need to immediately dip the skewers into the sugar mixture, but you can also use a spoon to drizzle the mixture over the fruit, just like I did.
- Once coated, allow the skewers to rest for a couple of minutes before you serve and enjoy!
Notes
- Use a silicone mat to place your skewers after you’re done coating them in the sugar syrup.
- Make sure you work fast while coating the mangoes. The sugar syrup can start to get hard quickly.
- Get rid of any excess moisture on the surface of the mangos. This will help the sugar syrup stick to the mangos nicely.
Spicy and sweet! Loved it!