1 small ripe mango, still firm (about 3 kg)
3 cups of sugar (540 g)
3 1/2 cups of water (840 ml)
1/4 cup of lime juice (60 ml)
3 sticks of cinnamon
1 small ripe mango, still firm (about 3 kg)
3 cups of sugar (540 g)
3 1/2 cups of water (840 ml)
1/4 cup of lime juice (60 ml)
3 sticks of cinnamon
Remove the pit from the mango and separate the pulp from the seed
If necessary, cut the pulp into pieces. Reserve
In a large pot, bring to a boil the mango pulp and remaining ingredients
Lower the heat and cook, stirring occasionally, until the mango is tender (40-45 minutes)
Let it cool, place in an airtight container and refrigerate until serving
215 calories per serving
Note: When buying the mango, check if the fruit's skin has well-developed and yellowish blemishes, which indicates it's ripe
The mango should be tender but not mushy when pressed
When handling, grease your hands and utensils with oil, as this fruit has a milky, elastic, and sticky sap that dissolves easily in oil.
