Pastes can be made with any fruit and are often served with cream cheese and crackers or used as an on-the-run treat.
INGREDIENTS | SERVES 6–12
- 2 ripe mangoes
- 4 cups (approximately) granulated sugar
Peel the mango and remove the seeds.
Place the fruit in a food processor or blender and mix on medium setting until you have a purée — the mixture should be free of large lumps.
Weigh the mango and measure out an equal weight of sugar.
Put the mango and sugar in a large pot on low heat; mix well. Cook, stirring often, until the mixture has the consistency of jelly. This usually takes 1 to 3 hours.
Remove from the heat and beat with a large spoon for about 10 minutes or until you have a heavy paste.
Pour the paste onto wax paper and set in a sunny area for at least 24 hours.