1 kg of small mangoes
2 cups of sugar (360 g)
1 cup of water (240 ml)
2 cups of orange juice (480 ml)
1 kg of small mangoes
2 cups of sugar (360 g)
1 cup of water (240 ml)
2 cups of orange juice (480 ml)
Using an appropriate utensil (photo below) or a small knife, remove the seeds and pulp from the mangoes without breaking or peeling the fruit
Place all ingredients in a large pot and bring to high heat
When boiling, reduce heat and cook until the fruit is soft and the syrup is slightly thickened, removing any foam that forms with a skimmer
Remove from heat and let cool
Serve at room temperature or refrigerate until serving time
269 calories per serving
Note: To remove the pulp of the mango, prefer utensils that do not damage the fruit: a pointed knife with a curved blade or a serrated ring attached to a long handle
The procedure is the same for both: insert the utensil into the center of the mango and rotate it
Then, simply pull it out.
