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.
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- 11. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
- 22. 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.
- 33. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
- 44. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
- 55. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
- 66. 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.
- 77. Candies can be stored in the refrigerator in an airtight container for 2-3 days.
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Nutritional Facts for Mango Pâtes De Fruits
Serving Size: 1 (1140 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 36.7
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.4 mg
- Sodium 1.7 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 0.1 g
- Sugars 8.8 g
- Protein 0.0 g
The following items or measurements are not included: