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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!
- water
- 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
Can you make tanghulu without a candy thermometer?
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.
Can other fruits be used?
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.
How do you store leftovers?
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
Easy Tanghulu Recipe with Mango and Tajín
This crunchy candied Tanghulu Recipe fuses a popular Chinese street food snack with the classic Mexican flavors of mango and tajin. It's so easy to make and crazy delicious! You will love this sweet and spicy, candy-coated treat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Chinese, Mexican
Keyword: Chinese fruit candy, tajin mango, tanghulu recipe, Tanghulu recipe without corn syrup
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 4 servings
Calories: 159kcal
Ingredients
- 1 mango ripe but firm
- Bamboo skewers
- 1 cup granulated sugar
- 1/2 water
- Tajín seasoning
Instructions
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!
Nutrition Facts
Easy Tanghulu Recipe with Mango and Tajín
Amount Per Serving (1 serving – makes 4)
Calories 159Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1mg0%
Potassium 88mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 40g44%
Protein 1g2%
Vitamin A 560IU11%
Vitamin C 19mg23%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
Expert Tips
- Skewers: You’ll also need wooden bamboo skewers for this recipe. Metal skewers can work, but I find that wooden ones hold the fruit better, lowering the chance of it slipping off.
- Fruit: You can make this recipe with a variety of fruit. The most popular Chinese versions are made with hawthorn fruit or strawberries. You can always substitute the fruit of your choice and omit the tajin if desired.
Storage Tips
- Store leftovers in an airtight container in the fridge. Leftovers will last up to 1 to 2 weeks in the refrigerator, 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.
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