Though tanghulu is traditionally made with a clear sugar coating, this version is made with a deeper caramel to balance out the sweetness of the ripe mangoes
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 444 |
| Fat | 0.5g |
| Saturates | 0.1g |
| Protein | 1g |
| Carbs | 117g |
| Sugars | 115.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine the sugar and water in a medium pot and bring to a boil, while brushing the edges with hot water so no sugar sticks to the side. Continue to boil until the sugar reaches 150°C, approx. 5-10 minutes. If you don’t have a thermometer, test the mixture by dropping some in a glass of cold water. If the sugar hardens, the mixture is ready.
2
Combine the chilli salt ingredients in a bowl.
3
Arrange the mango skewers on a tray lined with baking paper.
4
Drizzle the caramel over the skewers. Immediately sprinkle with the chilli salt.
5
Serve once the sugar has hardened.
