1 kg of ripe Argentine mangos, without skin and seeds
2 tablespoons of salt
Zest of 1 lime, finely grated
Cinnamon to taste
1 kg of ripe Argentine mangos, without skin and seeds
2 tablespoons of salt
Zest of 1 lime, finely grated
Cinnamon to taste
1
Cut the mangos into large chunks
2
In a bowl, mix together one cup of water with one tablespoon of salt and soak the fruit
3
Drain the water, cut the chunks into slices 3 millimeters thick.,
4
In a large saucepan, spread the mangos evenly and sprinkle with another tablespoon of salt
Cook over low heat for 15 minutes, then remove from heat and let it sit for a few minutes
5
When the water starts to reduce, turn down the heat and stir occasionally
Cook until the mangos are cooked and the liquid is reduced, then remove from heat
6
Remove the fruit, puree in a processor, and return to the saucepan, mixing with the liquid
Heat over low heat until the liquid has reduced well, then transfer to a compote dish and sprinkle with cinnamon
Dust with lime zest.
