12 ripe mangoes, with skin and pit (1.2 kg)
2 cups of sugar (360 g)
1 lime with skin, cut into wedges
1/2 cup of water (120 ml)
12 ripe mangoes, with skin and pit (1.2 kg)
2 cups of sugar (360 g)
1 lime with skin, cut into wedges
1/2 cup of water (120 ml)
Cut a 2 cm slice at the top (the stem end) of each mango and discard
Cream the mangoes using a spoon and extract the pulp over a bowl
Reserve the pulp and mango pits separately
In a large non-stick pan, bring to high heat the sugar, mango pulp, and lime wedges, stirring occasionally, until a thick syrup forms
Remove from heat and discard the lime
Add the mango pits and cook at high heat without covering for 1 hour and 30 minutes
Add the water and cook for an additional 20 minutes
Serve at room temperature or store in the refrigerator in a covered container until serving
150 calories per serving
