Greetings to the beautiful vegan community 🤗
These past few days at the market, I came across some large, beautiful mangoes. Here in Venezuela, we call them "manga." I usually eat mangoes raw because they're one of my favorite fruits, but since I always like to have a dessert on hand, I thought it would be great to make this recipe. Many might call it mango jam or perhaps jelly, but the truth is, it's quite a sweet dessert. I used panela (unrefined cane sugar) because it seems more natural to me, although you're free to use regular sugar. To add flavor, we used a little cinnamon and cloves. These spices are perfect in this type of recipe. 👌
Honestly, this is the first time I've made this dessert, and I found it absolutely delicious. The best way to enjoy it is cold. Letting it sit overnight in the refrigerator is ideal because the consistency becomes firmer and the flavor more concentrated.
You can serve it with crackers, although at home we ate it plain, without any accompaniment—a total delight! So, if you love sweets and mango, you're sure to love this recipe 😊
En estos días que fui al mercado me topé con unos mangos grandes y hermosos, aquí en Venezuela le llamamos (manga) normalmente suelo comer el mango al natural porque es una de mis frutas preferidas, pero como siempre me gusta tener algún postre a la mano, me pareció estupendo hacer esta receta, a lo mejor muchos le llamarían mermelada de mango o tal vez, jalea, pero bueno, lo cierto es que es un postre bastante dulce, yo he usado panela, porque me parece más natural, aunque estas en total libertad de usar azúcar común, para darle sabor usamos un poco de Canela y clavitos de olor, estas especias quedan perfectas en este tipo de recetas 👌
Sinceramente es la primera vez que hago este dulce y me pareció super delicioso, la mejor forma de disfrutarlo es frio, dejarlo reposar de un día para el otro en la nevera es ideal, porque la consistencia es más firme y el sabor más concentrado.
lo puedes acompañar con galletitas saladas, aunque en casa lo comimos solo, sin ningún acompañante, una delicia total, así que, si eres amante del dulce y del mango, esta receta seguro te va a encantar 😊
Are you interested in the recipe? Then let's make it together 😉
-2 large mangoes (mine weighed 1100 grams, although the pulp, which is what we'll use, weighed 570 grams).
-160 grams of panela (unrefined cane sugar).
-2 1/2 cups of water.
-1 or 2 cinnamon sticks.
-5 to 7 cloves.
-1/4 teaspoon of salt.
We begin by peeling and slicing our mangoes; the slices can be irregular.
Empezamos quitando la concha y cortando nuestros mangos, los cortes pueden ser irregulares.
Now we put the cut mango in a large pot or pan, add the cinnamon, cloves and water.
We put it on the stove over high heat, add the panela and salt.
Let it cook until our mango is very soft, remove from the heat and let it rest for about 15 minutes waiting for it to cool down a little.
Now we take out the spices, put the cooked mango in the blender glass including the water in which we cooked it, and blend very well.
Then we pour our mixture back into the same pot or pan we used before and cook it again, but this time over low heat. It's important to stir constantly. The cooking time will be approximately 40 minutes. As time passes, the water will evaporate, leaving us with a thicker, more consistent sweet. It will be ready when you run a ladle through the pan and notice that it opens up like a little path.
Once our sweet treat is ready, we put it in a mold, choose the one you like, let it cool to room temperature and then put it in the refrigerator for approximately 3 hours, you can also wait until the next day, its flavor will be even richer.
Serve it cold, enjoy! 😋
Photos are my own, taken and edited with my Tecno Spark 20C phone.
Separators and shapes were created using Microsoft Word.
Collage was created with CollageMaker.
