Those quantities are the ones we tried. Depending on how sweet you want the mango to be, add more of less sugar.
1 cup diced Mango (Green in our recipe)
2 slices of lemon
1/2 cup brown sugar
1 1/2 cup of water
Make sure that everything is clean: knife, cutting board or plate and cooking pot
Remove the skin and cut the mango in small cubes
Around the pep, scrap all the flesh and add the ‘little’ pieces to the cooking pot as well.
Place the mango cubes in the cooking pot
Add the slices of lemon cut in small pieces
Add the sugar and the water
Switch on the heat – Stir the mango, sugar and water
Bring to boil and reduce heat.
Cook for at least 1 hour, stirring regularly – cook until there is no more water and the sugar has caramelised around the pieces of mango.
Taste for softness of the mango: Be careful, hot caramel will burn you – leave a piece to cool down before you taste!
Once ready, allow to cool and transfer to airtight jar/container
Can be consumed as soon as it is cold.
You can keep at room temperature (even hot) for at least a month with this quantity of sugar.
On a spoon, with bread, with yoghurt… as you want…
Tip – after I transferred to the jar, I kept the sticky pot and boiled a glass of water in it: this helped clean the caramel that was still in the pot and was a nice sweet drink!!