Mut Xoai Xanh (Spicy Candied Green Mango), Sweetened with Monk Fruit

Method

1. Choose firm green mango, peel it, rinse it and cut it into thin strips or small even squares.
2. Put the mango in a large bowl with 1 teaspoon salt, toss it and leave it 15 to 20 minutes to draw out the sap, then rinse with cold water and drain.
3. Bring a pot of water to a boil, blanch the slices for 1 to 2 minutes, then move them straight into cold water and drain them completely.
4. Put the mango in a large bowl with 450g kOBE Monk Fruit Blend, toss and leave it 1 to 2 hours until dissolved and the mango releases its juice.
5. Add 1 to 2 teaspoons chili powder, 1 to 2 finely chopped fresh chilies and the shredded ginger.
6. Set a pan over medium heat and add the mango with its syrup. Once the syrup boils, lower the heat and stir steadily.
7. Cook until the syrup reduces and the slices turn chewy and glossy gold, then turn off the heat and stir in 1 tablespoon lime juice.
8. Spread the slices on a tray and dry them in the sun or in the oven at about 100 degrees C for 1 to 2 hours until chewy and dry.

Tips

• Do not choose mango that is too young, as it turns astringent.
• Adjust the chili and ginger to taste.
• Blanch the mango 1 to 2 minutes then drop it into cold water so the slices stay crisp.
• It keeps 1 to 2 months in the fridge.
• Macerate the mango a full 1 to 2 hours to draw out the juice before the pan goes on, since cooking early shrivels the slices.