3-Ingredient Mango Candy (Tanghulu)

Step 1: Prepare the Mangos

1. Cut fresh mangos into bite-sized cubes.
2. Prepare an ice bath by filling a large bowl with cold water and ice. Set aside.

Step 2: Assemble the Skewers

1. Carefully skewer 3-5 mango cubes onto each bamboo skewer.
2. Lay the skewers on a plate or tray for easy access.

Step 3: Prepare the Candy Coating

1. In a medium-sized pot, combine 2 cups of sugar and 1 cup of water.
2. Place the pot over medium-high heat and bring the mixture to a boil.
3. Monitor the Temperature:
   • Use a candy thermometer to heat the syrup to 275°F (135°C) (soft crack stage).
   • As the temperature nears 275°F, lower the heat slightly to avoid overshooting the target.
4. No Thermometer? Use the Cold Water Test:
   • Drop a small amount of syrup into the ice water. If it forms threads that are firm yet slightly pliable, it’s ready.
5. Tips for Success:
   • Avoid stirring the syrup while it cooks to prevent crystallization.
   • Be attentive—the temperature rises quickly once the water evaporates!

Step 4: Dip and Harden the Skewers

1. Working quickly, dip each mango skewer into the hot sugar mixture, ensuring all the mango cubes are evenly coated.
2. Immediately submerge the coated skewers into the prepared ice bath. This will harden the candy shell quickly, giving it a glossy, crunchy texture.

Step 5: Serve and Enjoy

1. Remove the skewers from the ice bath and allow any excess water to drip off.
2. Serve immediately for the best crunch and enjoy your homemade mango tanghulu!

Pro Tips for Perfect Tanghulu

• Keep Everything Ready: Work quickly, as the sugar mixture hardens fast once off the heat.
• Clean-Up Tip: Soak the pot and utensils in hot water immediately after use to dissolve any hardened sugar.