One of my favorite summer treats is ripe mango, sliced and sprinkled with chili, salt, and lime. One of my favorite drinks is a mangaso margarita — made with mango puree, lime, and tequila, with a chili-salt rim. So those perfect summer flavors had to become a marshmallow. I only have a touch of salt in the recipe, but if you enjoy salt, do feel free to add a few flakes to the top of your marshmallow.
1/2 c. mango puree
2 t. lime juice
1/4 t. salt
1/2 t. raw red chili powder or cayenne, plus more for sprinkling
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 c. water
powdered (confectioner’s) sugar
butter (for greasing the pan)
14 oz. bittersweet chocolate chips
crushed red pepper for decorating
1. Combine mango puree with lime juice and chili powder in a small pot; bring to a boil, then turn down and simmer 3-5 minutes. This will help the mango to set.
2. Empty gelatin packets into bowl of stand mixer (whisk attachment), with mango-chili puree. Stir briefly to combine.
3. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
4. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
6. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.
7. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.
8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.
10. If dipping, melt chocolate (either in microwave on 50% power, stirring every 30 seconds, or over double boiler), stir until smooth. Dip each marshmallow and let dry on waxed paper. Immediately sprinkle after dipping (you can dip the whole set first) with crushed red pepper.