Prep 10 mins
Cook 45 mins
These chewy fruit squares are vibrant with the fresh taste of mango. The mango pulp used in this recipe can be purchased frozen from a supermarket, or can be made at home by briefly cooking and mashing fresh mango chunks. Make sure you measure the mango once it has been liquified, and not in chunk form.
- 14 ounces mango pulp (about 1.5 cups)
- 17 ounces granulated sugar (about 2.5 cups)
- 1 tablespoon butter
- 6 fluid ounces 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.