Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 14 oz mango pulp (about 1.5 cups)
- 17 oz granulated sugar (about 2.5 cups)
- 1 tablespoon butter
- 6 fl oz liquid pectin (about 3/4 cup)
1. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
2. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes – 1 hour. The syrup should thickly coat the back of a spoon or spatula.
3. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
4. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
5. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
6. Once the candies are completely set, cut them into small squares with a knife dipped in water. They can be rolled in granulated sugar or left plain. The sugar makes them easier to store and stack, as it prevents them from sticking together.
7. Candies can be stored in the refrigerator in an airtight container for 2-3 days.
Note:Pectin is a jelling agent often used in canning. It can be found in well-stocked supermarkets near the canning supplies or in the baking section.