Here in the Philippines we have mangoes all year round but they’re sweetest in the summer!
I made these Chili Mango Glazed Cauliflower for the first time last July and recently just tried it again with a few adjustments.
FOR THE MANGO CHILI SAUCE
I simply blended together:
- 1/2 cup distilled white vinegar
- 1/2 cup to 3/4 cup sugar adjust according to desired sweetness
- 1 very ripe mango 160g of flesh
- 2 tbsp lime juice
- Pinch of salt
- 1-2 tsp sriracha or other chili sauce feel free to adjust according to desired spice
FOR THE SLURRY:
- 1 1/2 tbsp cornstarch + 3 tbsp room temperature water mixed into a slurry
PREPARING THE CAULIFLOWER
I used my crispy cauliflower recipe as the base for this one and made the sauce. For the sauce, you can easily adjust the measurements based on your desired flavours. Hope you like it!
Here’s a little on how I coated and cooked these:
Dipped in the batter then coated in the breadcrumbs.
Fried to a crisp in some neutral oil.
SERVE AND ENJOY YOUR CHILI MANGO CAULIFLOWER!
This is best enjoyed freshly cooked. Find the full recipe below!
Check out my other cauliflower recipes here!
Find the full recipe below!
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Chili Mango Glazed Cauliflower
Corn Starch Slurry
- 1 1/2 tbsp cornstarch
- 3 tbsp room temperature water
- 2 small heads of raw cauliflower around 650g total, makes around 3 cups of florets
- Canola or other neutral oil for frying
- 2 cups Japanese breadcrumbs or breadcrumbs of choice
- Bell peppers optional
- Spring onions for topping (optional)
- In a blender, add in all the sauce ingredients except the cornstarch and water mix. Feel free to adjust according to desired taste.Mix the corn starch and water in a separate bowl. Set aside.
- In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
- Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.
- One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
- Heat a frying pan with enough oil to submerge at least half of the cauliflowers. You can test out the heat of the oil by placing some bread crumbs. If it bubbles and is hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels.
- Heat the sauce pan and add a little oil. Sauté the bell peppers until cooked, if using.
- Pour in the sauce puree into the pan.
- Leave to simmer until it boils. Once it boils, add in the cornstarch mixture/slurry. Stir until it starts to thicken.
- Turn off heat and add in the crispy cauliflower.
- Coat well then sprinkle some spring onions if desired. Enjoy while hot!