MANGO-CHILI LOLLIPOPS RECIPE BY ANITA CHU
|1 cup sugar|
|1 cup mango nectar|
|¼ cup light corn syrup|
|½ teaspoon mango candy flavoring|
|1 tablespoon tajin clasico seasoning|
- Coat lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
- Combine the sugar, mango nectar, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.
- Continue cooking until the mixture reaches 275 degrees F (soft-crack stage). Immediately remove the saucepan from the heat.
- Add the candy flavoring and stir to combine.
- Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Fill each of the molds halfway.
- Sprinkle the Tajín seasoning over the lollipops. Pour the rest of the mixture over the lollipops, filling the molds completely.
- Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.
ServingSize 1 serving, Calories 48 calories, SugarContent 13 g, CarbohydrateContent 12 g, SodiumContent 9 mg
MANGONADA RECIPE – NYT COOKING
Provided by: Daniela Galarza
Total time: 15 minutes
Yield: 4 servings
|5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted|
|1/4 cup granulated sugar, or to taste|
|1/4 cup fresh lime juice (from 2 fresh limes)|
|1 1/2 cups cold water, or as needed|
|3/4 cup silver tequila or rum (optional)|
|3/4 to 1 cup chamoy|
|Tajín, to taste|
|4 tamarind candy straws (optional)|
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.