1 1/2 kg of ripe mango
1/3 cup of freshly squeezed lime juice
2 tablespoons of pineapple juice
5 cups of sugar
1 1/2 kg of ripe mango
1/3 cup of freshly squeezed lime juice
2 tablespoons of pineapple juice
5 cups of sugar
Wash, peel, and remove the seeds from the mangos
Pit the mangos and place them in a saucepan, cook without covering for about 20 minutes, stirring frequently
Add the lime and pineapple juices and the sugar
Cook while stirring frequently, until thickened again, another 20 minutes
If necessary, remove the foam that forms on the surface with a skimmer
Place the geléia in sterilized jars and seal them tightly, removing any air bubbles with a long skewer, and close immediately, taking care not to leave more than 1/2 cm between the geléia and the lid
Use two 1/2 liter or 16 oz jars
Note: it can be made with two weeks' advance notice.
