1 kg of peeled and seeded mangoes, finely chopped
1 kg of fresh pineapple chunks, without the core
3/4 cup of orange zest, cut into thin strips
1 3/4 cups of orange pulp, finely chopped
2 cups of water
1 1/3 cups of shredded coconut
6 cups of sugar
1 kg of peeled and seeded mangoes, finely chopped
1 kg of fresh pineapple chunks, without the core
3/4 cup of orange zest, cut into thin strips
1 3/4 cups of orange pulp, finely chopped
2 cups of water
1 1/3 cups of shredded coconut
6 cups of sugar
Combine the mango, pineapple, orange zest, orange pulp, and water
Cook for about 10 minutes until the orange zest is soft
Add the shredded coconut and sugar and let it simmer slowly until the sugar dissolves
Cook on high heat for around 15 to 20 minutes or almost at the gel point
When the mixture starts to thicken, stir frequently to prevent it from sticking to the bottom of the pan
Pour still hot into sterilized jars, leaving a 6 mm space at the surface
Close tightly and simmer in a water bath for 15 minutes.
