Conserva de Mango

• •1 kg Mango (ripe but firm (not green, not overly soft))
• •1 liter Water
• •1 piece Cinnamon stick
• •0.5 bar Piloncillo (or 1/2 cup dark brown sugar, packed)

Instructions

1. 1

   Begin by preparing the mangoes. Carefully peel all the mangoes. Once peeled, use a sharp knife to separate the flesh from the large central pit. You can cut the flesh into chunks or leave it in larger pieces.

2. 2

   In a large pot or Dutch oven, combine the prepared mango flesh, 1 liter of water, the cinnamon stick, and the half bar of piloncillo (or dark brown sugar).

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently. Stir occasionally to prevent sticking and to help the piloncillo dissolve evenly. Continue to cook until the mixture thickens to a preserve-like consistency and the mangoes are very soft. This will take approximately 30-35 minutes.

4. 4

   Once thickened, remove the pot from the heat. Carefully remove the cinnamon stick. Let the conserva cool completely to room temperature before transferring it to an airtight container.

5. 5

   Refrigerate the conserva for at least 2-3 hours, or until thoroughly chilled. Serve cold as a refreshing dessert or sweet snack.

Chef's Tips

• 💡Choosing the right mango ripeness is key: 'sazon' means it's sweet and flavorful but still firm enough to hold its shape during cooking.
• 💡If you prefer a smoother preserve, you can mash the mango chunks with a fork or potato masher towards the end of the cooking process.
• 💡Store the conserva in a clean, airtight container in the refrigerator for up to 1-2 weeks.