Dulce De Mange (mango Paste)

INGREDIENTS

INSTRUCTIONS

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Dulces (literally sweets) like this one are common all over Latin
America. They are firm, sliceable pastes made from, for example,
quinces or sweet potatoes.  Serving a slice of semi-soft cheese with  a
similarly- sized slice of dulce is a popular dessert and the  flavours
marry exceptionally well.  This mango dulce originated in  the
Caribbean.  Peel remove the flesh and process enough ripe mangoes to
provide 2  cups of mango puree.  Scrape the puree into a saucepan and
add 2 cups of white sugar and a  tablespoon of lime juice.  Cook over a
medium heat, stirring all the time until the mixture  thickens
sufficiently so that you can see the bottom of the saucepan  in the
wake of the spoon.  Moisten the inside of a mould++a cake or loaf tin
will do++scrape the  dulce into it and leave to cool.  When it is cold,
turn out. It will  keep very well wrapped in plastic and refrigerated.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald  Posted
by Stephen Ceideberg; February 18 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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