Chili Mango Glazed Cauliflower: A Sweet and Spicy Vegan Delight

A Flavor Explosion in Every Bite

Imagine biting into crispy, golden cauliflower coated in a sticky, sweet, and spicy mango chili glaze. The combination of tangy vinegar, ripe mango, and fiery sriracha creates an irresistible balance of flavors that will keep you coming back for more.

If you’re looking for a plant-based dish that satisfies both your sweet and spicy cravings, this Chili Mango Glazed Cauliflower: A Sweet and Spicy Vegan Delight is the perfect recipe for you! Whether served as a snack, appetizer, or main dish, this dish is guaranteed to impress.

Let’s dive into how you can make this restaurant-quality dish at home with simple ingredients and easy steps.

Why You’ll Love This Recipe

✔ Crispy & Flavorful – Perfectly battered cauliflower coated in a bold, sweet, and spicy glaze.
✔ Completely Vegan – No dairy, no eggs, just wholesome plant-based ingredients.
✔ Easy to Make – Simple steps that even beginner cooks can follow.
✔ Crowd-Pleasing – Great for parties, game nights, or family dinners.
✔ Customizable Heat Level – Adjust the chili sauce to match your spice preference.

Ingredients for Chili Mango Glazed Cauliflower

For the Sweet & Spicy Mango Sauce

Ingredient	Quantity	Substitutes
Distilled White Vinegar	½ cup	Apple cider vinegar
Sugar	½ – ¾ cup	Maple syrup, agave nectar
Very Ripe Mango	1 (about 160g of flesh)	Frozen mango, mango purée
Lime Juice	2 tbsp	Lemon juice
Salt	Pinch	Sea salt, Himalayan salt
Sriracha or Chili Sauce	1-2 tsp	Hot sauce, crushed red pepper

For the Cornstarch Slurry

Ingredient	Quantity
Cornstarch	1½ tbsp
Water (room temperature)	3 tbsp

For the Crispy Cauliflower

Ingredient	Quantity	Substitutes
Raw Cauliflower	2 small heads (650g)	Broccoli, Brussels sprouts
Canola or Neutral Oil	For frying	Avocado oil, vegetable oil

For the Batter

Ingredient	Quantity	Substitutes
All-Purpose Flour	½ cup	Gluten-free flour
Cornstarch	1 tbsp	Arrowroot powder
Baking Powder	1 tsp	Skip if necessary
Salt	1 tsp	Sea salt
Water (room temperature)	¾ cup	Sparkling water for extra crispiness

For the Breading

Ingredient	Quantity	Substitutes
Japanese Breadcrumbs	2 cups	Panko, crushed cornflakes

Optional Garnishes

Ingredient	Purpose
Sautéed Bell Peppers	Adds texture and sweetness
Spring Onions	Enhances flavor and color

Step-by-Step Instructions

1. Make the Chili Mango Sauce

1. Blend the Ingredients – In a blender, combine vinegar, sugar, mango flesh, lime juice, salt, and sriracha. Blend until smooth.
2. Simmer the Sauce – Transfer the mixture to a saucepan and heat over medium heat until it begins to simmer.
3. Thicken with Cornstarch Slurry – In a small bowl, mix cornstarch and water. Stir this into the simmering sauce and cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat and set aside.

2. Prepare the Cauliflower

1. Break into Florets – Cut the cauliflower into bite-sized pieces.
2. Mix the Batter – In a bowl, whisk together flour, cornstarch, baking powder, salt, and water until smooth.
3. Coat the Cauliflower – Dip each cauliflower floret into the batter, allowing excess to drip off, then coat evenly with breadcrumbs. Place the breaded florets on a plate.

3. Fry the Cauliflower

1. Heat the Oil – In a deep skillet or frying pan, heat oil over medium heat.
2. Fry in Batches – Cook the florets in small batches for 3-4 minutes per batch until golden brown and crispy.
3. Drain Excess Oil – Place the fried cauliflower on a paper towel-lined plate.

4. Assemble the Dish

1. Toss in Sauce – In a large bowl, toss the crispy cauliflower with the chili mango glaze until fully coated.
2. Sauté Bell Peppers (Optional) – Lightly sauté bell peppers for extra texture and mix them in.
3. Garnish & Serve – Top with spring onions and serve immediately.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~220 kcal
Carbohydrates	30g
Protein	5g
Fats	8g
Fiber	3g
Sugar	10g
Sodium	320mg

This dish is high in fiber, rich in plant-based protein, and packed with vitamins from cauliflower and mango!

Best Ways to Serve Chili Mango Glazed Cauliflower

✅ As an Appetizer – Serve with a side of spicy aioli or garlic yogurt dip.
✅ Over Rice or Noodles – Pairs perfectly with jasmine rice or stir-fried noodles.
✅ In Tacos – Stuff into soft tortillas for a delicious taco filling.
✅ With a Side Salad – Balance the heat with a cool cucumber or cabbage slaw.

Storage & Reheating Tips

✔ Refrigerate – Store in an airtight container for up to 3 days.
✔ Reheat in an Oven – Bake at 375°F (190°C) for 8-10 minutes to keep it crispy.
✔ Avoid Microwaving – The fritters can become soggy; use an air fryer or oven instead.
✔ Freeze Before Frying – You can freeze breaded cauliflower before frying and cook straight from frozen.

Frequently Asked Questions (FAQ)

1. Can I make this recipe gluten-free?

Yes! Use gluten-free flour and gluten-free breadcrumbs for a fully gluten-free version.

2. Can I bake instead of frying?

Absolutely! Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.

3. How spicy is this dish?

The spice level depends on the amount of sriracha you use. Start with 1 teaspoon and adjust as needed.

4. Can I use frozen cauliflower?

Yes, just thaw completely and pat dry to remove extra moisture before battering.

5. What’s the best oil for frying?

Use canola, vegetable, or avocado oil for crispy results without overpowering flavors.

6. Can I make the sauce ahead of time?

Yes! Store it in the fridge for up to 5 days and reheat before using.

Final Thoughts – Try This Sweet & Spicy Cauliflower Today!

If you’re craving a bold, crispy, and flavor-packed vegan dish, Chili Mango Glazed Cauliflower is a must-try. It’s easy to make, bursting with sweet and spicy goodness, and perfect for any occasion.

Try it today and experience the perfect balance of heat, sweetness, and crunch!

Print