Mango Preserves (Puerto Rico)
6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over
high heat.
Remove the mangoes and measure 4 cups of the liquid,
discarding the rest.
Combine mangoes, the liquid, the sugar and the
vanilla extract in the same pot and boil over moderate heat until
the syrup thickens (222 degrees F on a candy thermometer).
Allow to
cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.
Serves 6.
This entry was posted
on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Caribbean.
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Mango Preserves (Puerto Rico)
6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over
high heat.
Remove the mangoes and measure 4 cups of the liquid,
discarding the rest.
Combine mangoes, the liquid, the sugar and the
vanilla extract in the same pot and boil over moderate heat until
the syrup thickens (222 degrees F on a candy thermometer).
Allow to
cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.
Serves 6.
This entry was posted
on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Caribbean.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.