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.
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!
Find the full recipe below!
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Chili Mango Glazed Cauliflower
Good for 2-3 servings
Sauce
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
1 1/2 tbsp cornstarch + 3 tbsp room temperature water, mixed into a slurry
For Sautéing
1 serving of Crispy Cauliflower (recipe below)
Bell peppers (optional)
Spring onions, for topping (optional)
STEPS
Sauce
In a blender, add in all the sauce ingredients except the cornstarch and water mix. Feel free to adjust according to desired taste.
Sautéing
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. Stir until it starts to thicken.
Turn off heat and add in the crispy cauliflower (recipe below).
Coat well then sprinkle some spring onions if desired. Enjoy while hot!
CRISPY CAULIFLOWER (the base)
2 small heads of raw cauliflower (around 650g total), makes around 3 cups of florets
Canola or other neutral oil, for frying
Batter
1/2 cup all-purpose flour
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
3/4 cup room temp. water
Breading
2 cups Japanese breadcrumbs or breadcrumbs of choice
Steps
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.
