Remember when I said I still needed to get my hands on some peeps in my last post?
I wasn’t feeling any of the flavors that were available, so we ended up going home and ended up making our own.
Last week, I was featured in a piece on Food 52 where I mentioned I like to infuse flavors I grew up with into American classics as an homage to my identity as a Chicano, and I think today’s recipe showcases this perfectly.
If you haven’t read the feature, you can read it here.
I really enjoyed seeing all of the conversations it sparked. Even if a few people got a little uncomfortable because they only read what I had to say and didn’t take the time to actually hear what I was trying to say.
Cuando era niño, we used to spend our Easters in Merced.
I know, it’s Merced–But one of my aunts had a dairy farm with a bunch of fruit groves on it so we always had a blast.
We’d run off to the lake, we’d dye eggs, and we’d pick apricots and eat allll of the grapes.
It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.
De niños, we always snacked on fruit.
We’d get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.
When I was testing these out, I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.
If you happen to have the time to make these, please do so! They’re 100x more delicious.
Billy also made some crazy good Strawberry Ginger Peeps, check them out here.
Anyways.. have a great Monday.Y como siempre, stay chingonx!
- For the Marshmallow:
- ¼ cup fresh squeezed lime juice
- 2 .25oz packets gelatin
- 1 cup white granulated sugar
- ⅔ cup light corn syrup
- ⅓ cup water
- ¼ teaspoon salt
- yellow food coloring, optional
- 1.7 oz freeze dried mango (1 whole bag from Trader Joe’s)
- For the coating:
- 4 tablespoons white granulated sugar
- 1 teaspoon Tajín
- For the eyes:
- ¼ cup milk chocolate chips
- Special Equipment:
- Peeps Mold http://amzn.to/2pjCSO4
- Piping Bags http://amzn.to/2nSTNpr
- Candy Thermometer
- In the bowl of a stand mixer add the lime juice, then sprinkle the gelatin over that and stir together to combine, set aside.
- In a medium sized saucepan stir together the sugar, corn syrup, water, and salt. Turn the heat to medium, stir a couple of times then heat the mixture until it reaches 240ºF on a candy thermometer.
- Pour the syrup into the bowl with the lime juice gelatin mixture then use the whisk attachment to stir it up to combine. Attach the whisk to the mixer and beat on medium speed for about 30 seconds to really combine everything then crank it up to high speed and beat until the mixture has almost doubled in volume and the outside of the bowl is just warm to the touch, at least 8 minutes.
- WHILE THIS HAPPENS: Spray the tiniest amount of nonstick spray in each cavity of the mold and use your fingers to evenly coat the mold. Pulverize the mango in a food processor and set aside. Prepare the sugar Tajín coating by combining the sugar and Tajín. If you want to tint it then combine in a zip top bag with a few drops of the food coloring then massage it around. Transfer to a bowl for coating.
- Once the marshmallows are done remove the bowl, tap the whisk attachment on the inside of the bowl to knock out any stuck marshmallow then quickly fold in the pulverized mango and transfer to the piping bag, snip off the tip and pipe into the prepared mold.
- Once it’s all piped in there you can pat it down if needed by dipping your finger in water to make sure the marshmallows don’t stick. Let the peeps set for 30 minutes then pop them out of the mold and roll them into the sugar Tajín mixture.
- If you want the eyes you can melt the chocolate in a small zip top bag then snip off the tiniest hole in a corner and pipe the eyes out.