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Mrs Roy Lyons’ Mango Cheese
Preparation info
- Difficulty
Easy
Appears in
Published 1973
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.
Ingredients
- Juicy-type mangoes
- Sugar
- Lime juice (optional)
Method
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