Exotic Mango Chili Caramel Apples
These Exotic Mango Chili Caramel Apples combine the sweetness of ripe mangoes with the unexpected kick of chili and the comforting embrace of buttery caramel—all hugging a crisp, tart apple. This unique fusion creates a sophisticated sweet-heat experience that transforms an ordinary dessert into an extraordinary sensory adventure.
Equipment
- Candy thermometer
- Heavy-bottomed saucepan
- Baking Sheet
- Parchment Paper
- Food Processor
Ingredients
Caramel Base
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup or substitute honey for a deeper flavor
- 1 cup heavy cream room temperature
- 6 tablespoons unsalted butter cubed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
Mango Chili Blend
- 1 cup dried mango finely diced
- 2-3 teaspoons chili powder adjust according to heat preference
- 1 teaspoon lime zest
- 1/2 teaspoon cayenne pepper optional for extra heat
- 2 tablespoons crystallized ginger minced
Assembly
- 8 Granny Smith apples Honeycrisp or Pink Lady offer sweeter alternatives
- 8 sturdy wooden sticks
- 1 cup crushed macadamia nuts pistachios or coconut flakes work beautifully too
- 1/4 cup toasted coconut flakes
- 2 tablespoons edible gold dust optional for visual impact
Instructions
- Line a baking sheet with parchment paper and lightly coat it with cooking spray. Remove apple stems and insert wooden sticks firmly into the core end. Refrigerate the apples for at least 30 minutes to help the caramel adhere better.
- In a food processor, pulse the dried mango until it reaches small, uniform pieces (about 2-3mm in size). Transfer to a bowl and thoroughly blend with chili powder, lime zest, cayenne (if using), and crystallized ginger.
- In a heavy-bottomed saucepan, combine sugar, water, and corn syrup over medium heat. Do not stir, only gently swirl the pan occasionally until the mixture turns a rich amber color (approximately 340°F on a candy thermometer). Remove from heat immediately and carefully add the room-temperature cream—the mixture will bubble vigorously.
- Return the mixture to low heat, add butter, vanilla, and salt, whisking until perfectly smooth. Continue cooking until the temperature reaches 240°F (soft-ball stage). Remove from heat and let the caramel cool slightly to 210°F.
- Whisk two-thirds of your mango chili mixture directly into the warm caramel, reserving the remainder for garnishing. Allow the flavors to infuse for 5 minutes, then transfer the caramel to a smaller, deeper container for easier dipping.
- Dip each chilled apple, rotating slowly to ensure even coverage, allowing excess to drip back into the container.
- While the caramel is still tacky but not completely set (approximately 2-3 minutes after dipping), roll the bottom third of each apple in your combined macadamia nuts and toasted coconut, then sprinkle with the reserved mango chili mixture. If using edible gold dust, apply it now with a dry brush.
- Place finished apples on your prepared baking sheet and refrigerate for one hour to set completely.
Notes
Commercially grown apples have a food-grade wax coating that prevents caramel adhesion, so wash thoroughly with hot water and dry completely before beginning.
For a kid-friendly version, reduce the chili powder to ½ teaspoon and eliminate the cayenne pepper completely.
The caramel base can be made up to 5 days in advance and refrigerated; reheat gently to 210°F before adding the mango-chili mixture and dipping.
For a nut-free version, try toasted pumpkin seeds, crushed graham crackers, or crispy rice cereal mixed with the toasted coconut.
Nutrition
Calories: 485kcalCarbohydrates: 72gProtein: 3gFat: 23gSaturated Fat: 12gCholesterol: 55mgSodium: 180mgFiber: 5gSugar: 63gVitamin A: 6IUVitamin C: 12mgCalcium: 4mgIron: 6mg
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