Servings: 4 Servings
Mexican Candy Tanghulu
Mexican Candy Tanghulu reimagines the classic Chinese candied fruit with a Mexican twist: tamarindo hard candy forms a glossy, tangy shell around crisp fruit, finished with a sprinkle of Tajín for sweet, sour and spicy contrast. The result is a crunchy, addictive treat that’s ideal for parties or a playful dessert.
Total: 15 minutes
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Equipment
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Mixing Bowl
Ingredients
- 2 cups water
- 1 cup ice
- About 15 tamarindo hard candies
- Fruit of choice, grapes, strawberries, kiwi, etc.
- Toothpicks
- Tajín, for sprinkling
Instructions
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Prepare an ice bath by combining the water and ice in a small mixing bowl.
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Insert toothpicks into each piece of fruit and set them aside for coating.
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Remove wrappers from the tamarindo candies and place the candies in a microwave-safe bowl.
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Heat the candies in the microwave on high in 30-second bursts, stirring between intervals, until fully melted—about 1½ to 2 minutes total. Be careful not to overheat.
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Dip each prepared fruit piece into the melted tamarindo, allowing excess to drip back into the bowl.
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Immediately transfer the coated fruit to the ice bath and leave for about 5 minutes until the coating hardens and becomes glossy and crisp.
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Remove the fruit from the ice water, drain briefly, and sprinkle with Tajín while the coating is still firm.
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Serve immediately for the best crunchy texture and enjoy.
Notes
- The ice bath is essential; it rapidly hardens the candy coating and creates the characteristic glassy crack.
- Use tamarindo lollipops such as Vero Elotes or Pulparindo for more authentic flavor.
- These are best eaten the same day, as the candy shell can soften over time.
- Avoid over-microwaving the candy—stop once it’s fully melted to prevent burning.
- Try different fruits: grapes, pineapple, strawberries, and kiwi all work well.
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