DistributorsDesserts · CRESPO KITCHEN
Caramelized Mango and Plantain with Mezcal
Mango and plantain in orange-mezcal caramel.
Fresh mango
© 2026 National Mango BoardIngredients
- 2 each mangos
- 1 cup turbinado sugar
- 1/2 cup fresh orange juice
- 1/8 tsp table salt
- 1 each ripe plantain
- 1 ounce butter
- 1/3 cup mezcal or triple sec
Method
- Cut the mango cheeks away from the pits and slice the peeled plantain lengthwise into 4 pieces.
- Heat a heavy skillet and add ½ cup sugar. Gradually add the rest as it melts. Stir in butter, then carefully add orange juice, which may sputter.
- Add fruit and salt and simmer over medium heat, turning gently.
- Off the heat, add mezcal measured in a separate cup. Return to low heat without igniting the alcohol and simmer until thickened. Cool slightly before serving.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City; National Mango Board