In family we have a saying, "crying and dressing the deceased" which means that despite the vicissitudes we must move forward, and as now is mango season we take advantage of the low price in addition to getting a good harvest, also serves me to put aside the concerns while you are my friends of steemit, and I share this rich recipe.
Mango Jelly
Preparation:
Wash the mangoes and place them in a large pot, cover with enough water and cook over high heat until they are soft (they will be ready when the skin begins to open) Drain and let cool to room temperature.
We take the mangoes already rested we peel them and with the help of a spoon we extract all the pulp to him which we will pass through a strainer in order to extract the fibers and to eliminate any impurity that can have.
Once the pulp is strained, take it to a pan with the sugar and mix well and cook at low temperature stirring constantly until heated.
Separately dissolve the gelatine in the cup of water and let stand.
When the jelly starts to warm up, add the gelatine and keep moving until it thickens well (approximately 20 minutes).
When this is done, remove from the heat and continue beating until the heat is removed.
Then we move to a plastic container (for me it is better to unmould) or any previously greased dish and let it rest a while longer until we can take it to the fridge.
There's a sweet sour taste left, so explosive on the palate that I'm sure you'll love it.
