This crunchy candled mango tanghulu recipe is a crossover between Chinese and Mexican flavors, with a spicy sprinkle of Tajín. So easy to make and crazy delicious!
What is Tanghulu?
If you never heard of Tanghulu before, it’s a popular Chinese candied fruit dessert that’s commonly enjoyed as a street vendor snack. It often uses strawberries as the fruit, but so many other different fruits can be used. Sugar is melted into syrup then the fruit is dipped in the syrup to coat on all sides. Once cooled and hardened, the fruit skewer forms a crunchy and hard candy shell around the fruit that tastes just so wonderfully delicious.
Watch a Short Video of This Recipe
Mango Tanghulu Recipe with Tajín
For this fusion tanghulu recipe, I married the classic Chinese snack technique with Mexican Tajín mango flavors and I just love the result! I always found that tanghulu on its own can be a bit too sweet, but with the added chili lime seasoning of Tajín, it really balances out the flavors and tones down the sweetness of this treat. And best of all, you only need 3 ingredients if you don’t count water!
Ingredients in Mango Tanghulu
- mango: You’ll want to use a mango that’s ripe, but not mushy. You still want a bit of firmness to it so it doesn’t slip off the skewers.
- granulated sugar: This tanghulu recipe without corn syrup is made with sugar and water for an easy and wonderful candied coating!
- Tajín seasoning: You can use any homemade or store-bought chili lime seasoning, but I love Tajín for that authentic Mexican flavor!
You’ll also need wooden bamboo skewers for this recipe. Metal skewers can work, but I find that wooden ones hold the fruit better lessening the chance of it slipping off.
How to Make Tanghulu with Mango and Tajín
- Peel and cut the mango into chunks. Pat dry the mango chunks with a paper towel.
- Thread 1-3 cubes into skewers. Line a baking sheet or plate with parchment paper.
- Add sugar and water to a shallow pan or a small pot. Heat over medium heat to medium high heat until the mixture is boiling. Don’t stir. Boil for 10-12 minutes until it reaches 300 degrees F.
- Dip the mango skewers into the sugar water mixture to coat on all sides. Drip off excess syrup.
- Remove from sugar syrup and place on prepared baking sheet, then sprinkle with Tajín.
- The sugar coating should harden immediately, and you can enjoy right away biting into that crunch!
Frequently Asked Questions About This Tanghulu Recipe
Yes! Here’s how to make tanghulu without a thermometer. When the sugar mixture has been boiling for several minutes, dip a spoon into the mixture, then immediately dip in cold water. If the sugar hardens immediately to a hard and crunchy texture when you bite into it, the mixture is ready. If it’s soft and sticks to your teeth, boil for longer.
Yes! Other fruits like strawberries, blueberries, grapes, watermelon, kiwi, or citrus slices like oranges can be used to make this sweet treat. You don’t have to use Tajín on all of them if you don’t want to.
If stored in an airtight container in the fridge, leftovers will last up to 1 to 2 weeks – depending on the moisture level of the fruit. Just a heads up – any cuts or moisture on the fruit will make the candied outside soften and get runny.
If you enjoyed this mango tanghulu, you might also like…
- Grilled Mexican Chili Lime Mango (Paleo, Whole30, Vegan)
- Paleo Mango Pudding with Coconut Milk
- Korean Dalgona Candy (From “Squid Game”) – Paleo, Vegan
Tanghulu Recipe – Mango with Tajín
- 1 mango ripe but firm
- Bamboo skewers
- 1 cup granulated sugar
- 1/2 water
- Tajín seasoning
- Peel the mango and cut into chunks. Pat the chunks with a paper towel to remove some of the moisture.
- Thread 1-3 cubes into skewers, then line a baking sheet or plate with parchment paper.
- Add sugar and water to a small saucepan and heat over medium to medium high heat until boiling. Don't stir. Boil for 10-12 minutes until it reaches 300 degrees F. If you don't have a thermometer, dip a spoon into the mixture, then immediately dip in cold water. If the sugar hardens immediately to a hard and crunchy texture, the mixture is ready.
- Dip the mango skewers into the sugar mixture to coat on all sides.
- Remove and place on parchment paper, then sprinkle with Tajín.
- The sugar coating should harden immediately, and you can enjoy right away!
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.