Mango in miel
- 3 mangos
- 1 ½ cup water
- ½ sweet locking
- 2 cinnamon sticks
Remove the skin of mangoes and make some holes with a fork. Then place them in a pot with the other ingredients to a simmer and move slowly with a wooden spoon to prevent sticking honey.
Follow these same steps for two hours or whatever it takes to make the point that like.
The longer let stand, handles remain softer. Remember to remove the cinnamon sticks before serving end.
Mangoes in Panela Sugar Syrup
• 3 large mangoes
• 1 ½ cup water
• ½ Bandage dulce de panela (this is hardened natural, unprocessed cane-sugar candy)
• 2 cinnamon sticks
Peel the mangoes and poke them with a toothpick or fork if they are not ripe. Then place them in a pot with all the ingredients and simmer over low heat, moving slowly with a wooden spoon to prevent sticking in the pan.
Do this process approximately for two hours or as long as is necessary to reach the desired point of your preference.
The longer its on the pan they softer and sweeter they will be. Remember: remove the cinnamon sticks after cooking so there will be no remaining bits when you serve the portions.
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