This Mango Habanero Mushroom recipe is excerpted from chef Lloyd Rose’s new cookbook Island Vegan.
Mango Habanero Mushrooms – The Perfect Combination of Sweet & Spicy
On the islands, we love sweet mangoes, and we love using hot peppers to flavor food. Inspired by these flavors of the Caribbean, these crusted mushrooms are coated in a hot and sweet mango habanero sauce to give a burst of sunshine in every golden bite. Oyster mushrooms are the perfect chicken substitute; their stringy texture and juicy flavors make for a wonderful and similar experience.
I could eat this meal countless times! Greeted by an aroma of sweet vinegar with visuals of a beautiful, glossy sauce that is perfectly layered over golden crust, everything about this meal is divine. I posted a previous version of this recipe to social media, and it went viral with millions of views, over 100,000 likes, over 100,000 saves, and I watched loads of awesome people make and repost this creation.
I saw how much it was loved and was surprised; it was a recipe I made on the go while multitasking during a busy day! I knew there were areas for improvement to take it to even higher heights, so now I give you my final version. Enjoy!
Vegan Mango Habanero Mushrooms – Ingredients You’ll Need
This is an overview of the ingredients you’ll need to make these Mango Habanero Mushrooms. You’ll find the exact measurements in the recipe card below.
- For the Mango Habanero Sauce: non-dairy butter, mango nectar (preferably) or mango juice, habanero hot sauce, brown sugar, white vinegar, salt.
- For the Dry Batter: all-purpose flour, cornstarch, baking powder, paprika, onion powder, garlic powder, ground coriander, salt.
- For the Wet Batter: unsweetened sparkling water (lemon flavored if possible), oyster mushrooms or lion’s mane mushrooms, high-heat cooking oil, for frying.
About the Cookbook
Authentic Caribbean Cuisine With A Vegan Twist: These plant-powered meals celebrate the rich cuisine and culture of the Caribbean without compromising on authenticity or flavor. Nourish your body and soul with a variety of classic and creative dishes such as:
- Pulled Jerk BBQ Sliders
- Loaded Dal Puri Roti
- Steamed Cabbage
- Salt Phish
- Barbi Fried Chick’N
- Haitian Légume
- Island Flair Sweet Plantains
- Piña Colada Ice Cream
- Staple sauces such as Green Seasoning, Jerk Marinade, Pikliz, Mango Chutney & more!
Anyone following a plant-based lifestyle—or just looking for creative new ways to cook veggies—will fall in love with Lloyd’s delicious, wholesome island cooking.
About the Author
Lloyd Rose is the founder of Plant Crazii, an online resource and Instagram account where he shares recipes and tips for vegan living. He is also the author of Crazy Good Vegan. He is a regular contributor to Best of Vegan, and has been featured in Ebony Magazine and Chatelaine. He lives in Montreal, Canada. Follow Lloyd on Instagram and find more recipes on his blog.
Vegan Mango Habanero Mushrooms – Recipe Card
Use this card to save & print this vegan mango habanero mushroom recipe and be sure to read the full article above for additional information on the recipe, the author, and the cookbook.
Vegan Mango Habanero Mushrooms
Ingredients
Mango Habanero Sauce
- 1½ tablespoon vegan butter
- ¾ cup mango nectar - (preferably) or mango juice
- 2 teaspoons habanero hot sauce - (less or more depending on your spice tolerance)
- 2 tablespoons brown sugar
- ½ tablespoon white vinegar
- 1 pinch salt
Dry Batter
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1½ teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
Wet Batter
- ⅓ cup from the dry batter mix
- 12 ounces lemon sparkling water - canned and unsweetened (lemon flavored if possible)
- 10 ounces oyster mushrooms - or lion’s mane mushrooms, cleaned and trimmed
- High-heat cooking oil - for frying
Instructions
- In a saucepan over medium heat, melt the vegan butter, then mix in the mango nectar, habanero hot sauce, brown sugar, white vinegar and salt. Bring the mixture to a simmer, then reduce the heat to low and allow it to continue simmering for 10 minutes, stirring occasionally until the sauce reaches a glossy consistency. Turn off the heat and allow the mango habanero sauce to cool to room temperature.
- In a bowl, create the dry batter by mixing the flour, cornstarch, baking powder, paprika, onion powder, garlic powder, ground coriander and salt.
- For the wet batter, add the ⅓ cup (40 g) of the dry batter to a second bowl, then pour just enough sparkling water to form a thin crepe batter. Dip the oyster mushrooms into the wet batter, then coat them evenly with the remaining dry batter.
- Heat the oil in a deep pot to 350°F (175°C). Fry the coated mushrooms in batches until they turn golden brown and crispy, about 3 to 6 minutes per batch. Remove the mushrooms from the oil and toss them up in the mango habanero sauce. To facilitate this, add the fried mushrooms to a large mixing bowl, pour in some sauce and toss up the mushrooms until they are all coated.
- Serve these oyster mushrooms hot with cassava fries, potato fries, rice, salad or coleslaw.
Reprinted with permission from Island Vegan by Lloyd Rose. Page Street Publishing Co. 2024. Photo credit: Shanika Graham-White.
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