Mrs Roy Lyons’ Mango Cheese

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Jamaicans insist that you must use No. 11 mangoes for this recipe to succeed. I have tried it with several types of mango and report success. However, if it is overcooked the mango paste turns into what Jamaicans graphically call tie-teeth.


  • Juicy-type mangoes
  • Sugar
  • Lime juice (optional)


Peel the mangoes, cut off the flesh and push through a sieve to remove any stringy part. To each cup of purée add 1 cup of sugar and 1 teaspoon lime juice, if liked. Cook in a heavy saucepan over medium heat, stirring constantly with a wooden spoon. When the bubbles grow smaller and a spoon drawn across the bottom of the pan leaves a clean wake, the mango should be tested: drop a little onto an