Carmen Aboy Valldejuli

Mango Preserve

Dulce de Mangó en Almíbar

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Select mangoes that are not fibrous. The most acceptable variety of mangoes for this dessert are those that are round in shape and green in color, in spite of being almost ripe.

Ingredients

A

  • 1½ pounds mangoes, washed, peeled, and sliced
  • 3 cups water

Method

  1. Place mangoes into a pot, with water included in A, and bring rapidly to a boil.
  2. Turn heat to low and cook for 10 minutes.
  3. Add sugar, mix, and bring rapidly to a boil.
  4. Reduce heat to moderate, and cook until syrup thickens to light stage (Candy Thermometer - 222°F.). (While cooking, remove foam that forms a