Mango Preserves (Puerto Rico)
- 6 mangoes, peeled
- 4 cups water
- 4 cups granulated sugar
- 1 teaspoon vanilla extract
- Combine the mangoes and water in a pot and bring to a boil over high heat. Remove
the mangoes and measure 4 cups of the liquid, discarding the rest.
- Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate
heat until the syrup thickens (222 degrees F on a candy thermometer).
- Allow to cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.