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
- Blend the Ingredients – In a blender, combine vinegar, sugar, mango flesh, lime juice, salt, and sriracha. Blend until smooth.
- Simmer the Sauce – Transfer the mixture to a saucepan and heat over medium heat until it begins to simmer.
- 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
- Break into Florets – Cut the cauliflower into bite-sized pieces.
- Mix the Batter – In a bowl, whisk together flour, cornstarch, baking powder, salt, and water until smooth.
- 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
- Heat the Oil – In a deep skillet or frying pan, heat oil over medium heat.
- Fry in Batches – Cook the florets in small batches for 3-4 minutes per batch until golden brown and crispy.
- Drain Excess Oil – Place the fried cauliflower on a paper towel-lined plate.
4. Assemble the Dish
- Toss in Sauce – In a large bowl, toss the crispy cauliflower with the chili mango glaze until fully coated.
- Sauté Bell Peppers (Optional) – Lightly sauté bell peppers for extra texture and mix them in.
- 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!