Spicy Mango Ice Cream Tacos with Candied Chili Flakes
Spicy Mango Ice Cream Tacos with Candied Chili Flakes
Ingredients
For the Spicy Mango Ice Cream
- 3 cups mangoes, fresh or frozen, peeled and cubed
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Cinnamon Sugar Taco Shells
- 8 flour tortillas, small (6-inch)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Candied Chili Flakes
- 2 tablespoons red pepper flakes
- 1/4 cup granulated sugar
- 2 tablespoons water
For Garnish
- fresh mint leaves, as needed
Instructions
- 1
Prepare the Spicy Mango Ice Cream: In a blender, combine the cubed mangoes, heavy cream, 1/2 cup granulated sugar, lime juice, chili powder, and salt. Blend until completely smooth. Taste and adjust chili powder or sugar if desired.
⏱️ 5 min
- 2
Pour the mango mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
⏱️ 25 min
- 3
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
⏱️ 240 min
- 4
Prepare the Candied Chili Flakes: In a small saucepan, combine the red pepper flakes, 1/4 cup granulated sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 3 min
- 5
Continue to simmer, stirring occasionally, for 3-5 minutes, or until the syrup thickens and coats the chili flakes. Be careful not to burn. Remove from heat and immediately spread the candied chili flakes in a single layer on a piece of parchment paper. Let cool completely until hardened and brittle, about 15 minutes.
⏱️ 15 min
- 6
Prepare the Cinnamon Sugar Taco Shells: Preheat your oven to 375°F. In a small bowl, whisk together 1/4 cup granulated sugar and ground cinnamon.
⏱️ 5 min•🌡️ 375
- 7
Lightly brush both sides of each flour tortilla with melted butter. Sprinkle generously with the cinnamon sugar mixture, ensuring an even coating.
⏱️ 5 min
- 8
Place the tortillas directly on the oven rack or on a baking sheet. Bake for 8-10 minutes, or until golden brown and slightly crispy. Immediately remove from the oven and drape them over the rungs of a cooling rack or a taco shell shaper to form the taco shape as they cool and harden. If they become too stiff to shape, return to the oven for 1-2 minutes to soften slightly.
⏱️ 10 min•🌡️ 375
- 9
Assemble the Tacos: Once the ice cream is firm and the taco shells are cooled and crispy, scoop the spicy mango ice cream into each cinnamon sugar taco shell. Garnish generously with the candied chili flakes and a few fresh mint leaves.
⏱️ 5 min
- 10
Serve immediately and enjoy your spicy, sweet, and crunchy dessert tacos!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Mango Ice Cream Tacos with Candied Chili Flakes
Ingredients
For the Spicy Mango Ice Cream
- 3 cups mangoes, fresh or frozen, peeled and cubed
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Cinnamon Sugar Taco Shells
- 8 flour tortillas, small (6-inch)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Candied Chili Flakes
- 2 tablespoons red pepper flakes
- 1/4 cup granulated sugar
- 2 tablespoons water
For Garnish
- fresh mint leaves, as needed
Instructions
- 1
Prepare the Spicy Mango Ice Cream: In a blender, combine the cubed mangoes, heavy cream, 1/2 cup granulated sugar, lime juice, chili powder, and salt. Blend until completely smooth. Taste and adjust chili powder or sugar if desired.
⏱️ 5 min - 2
Pour the mango mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
⏱️ 25 min - 3
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.
⏱️ 240 min - 4
Prepare the Candied Chili Flakes: In a small saucepan, combine the red pepper flakes, 1/4 cup granulated sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 3 min - 5
Continue to simmer, stirring occasionally, for 3-5 minutes, or until the syrup thickens and coats the chili flakes. Be careful not to burn. Remove from heat and immediately spread the candied chili flakes in a single layer on a piece of parchment paper. Let cool completely until hardened and brittle, about 15 minutes.
⏱️ 15 min - 6
Prepare the Cinnamon Sugar Taco Shells: Preheat your oven to 375°F. In a small bowl, whisk together 1/4 cup granulated sugar and ground cinnamon.
⏱️ 5 min•🌡️ 375 - 7
Lightly brush both sides of each flour tortilla with melted butter. Sprinkle generously with the cinnamon sugar mixture, ensuring an even coating.
⏱️ 5 min - 8
Place the tortillas directly on the oven rack or on a baking sheet. Bake for 8-10 minutes, or until golden brown and slightly crispy. Immediately remove from the oven and drape them over the rungs of a cooling rack or a taco shell shaper to form the taco shape as they cool and harden. If they become too stiff to shape, return to the oven for 1-2 minutes to soften slightly.
⏱️ 10 min•🌡️ 375 - 9
Assemble the Tacos: Once the ice cream is firm and the taco shells are cooled and crispy, scoop the spicy mango ice cream into each cinnamon sugar taco shell. Garnish generously with the candied chili flakes and a few fresh mint leaves.
⏱️ 5 min - 10
Serve immediately and enjoy your spicy, sweet, and crunchy dessert tacos!
⏱️ 1 min