As the sun began to set over the horizon, painting the sky in hues of orange and pink, I found myself in my kitchen, a place where creativity flows like the ocean tide. It was one of those evenings when the pantry held treasures waiting to be transformed. I discovered a bag of ripe mangoes and a can of coconut flakes, and the idea struck me like a lightning bolt. Why not create a snack that combines the sweetness of mango with the crunch of coconut? Thus, the Spicy Mango & Coconut Chips were born—a delightful fusion of tropical flavors that transports you to a sunny beach with every bite.
Ingredients
1 ripe mango, thinly sliced
1 cup unsweetened coconut flakes
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1 tablespoon honey (optional for extra sweetness)
Juice of 1 lime
Fresh cilantro for garnish (optional)
Instructions
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it is ready to catch the magic that is about to unfold.
Next, take the ripe mango and slice it thinly, aiming for uniform pieces to ensure even cooking. If you own a mandoline slicer, this is the perfect opportunity to use it. The thinner, the better! Place the mango slices in a mixing bowl, drizzling them with olive oil, lime juice, and honey, if you desire a touch more sweetness. Toss gently to coat each slice evenly.
Now, it’s time to introduce the spices. In a separate bowl, combine the chili powder, smoked paprika, and sea salt. Sprinkle this spice blend over the mango slices and toss again, making sure each piece is generously coated with the spicy goodness.
Spread the mango slices in a single layer on the prepared baking sheet. Make sure not to overcrowd them, as you want each slice to have its moment in the oven.
Before sliding the tray into the oven, take the coconut flakes and sprinkle them over the mango slices, allowing the coconut to mingle with the mango and absorb the flavors. The flakes will toast beautifully, adding a crunch that complements the tender mango.
Bake in the preheated oven for about 15-20 minutes, or until the mango chips are crisp and the coconut is golden brown. Keep a watchful eye during the last few minutes, as the coconut can quickly go from golden to burnt.
Once done, remove the baking sheet from the oven and let the chips cool on the tray for a few minutes. The cooling process will help them achieve the perfect crunch.
Finally, garnish with fresh cilantro if you’re feeling adventurous. Serve these Spicy Mango & Coconut Chips as a snack, appetizer, or even as a unique topping for salads. Each bite is a delightful explosion of flavor, taking you on a tropical journey that lingers long after the last chip is gone.
Enjoy your culinary creation, and may it spark joy and nostalgia just as it did for me on that beautiful evening!