Ingredients
- Mangoes: 3 to 4 large ripe mangoes (firm but sweet).
- Sugar: 150 g to 200 g (adjust according to the sugar content of the fruits).
- Water: 1/2 cup (just enough to start the syrup).
- Lemon: The juice of half a lemon (to balance the sugar and serve as a natural preservative).
- Aromatics: * 1 sachet of vanilla sugar or 1 teaspoon of vanilla extract.
- A small cinnamon stick (optional, for a warm flavor).
Instructions
1. Preparing the fruit
- Peel the mangoes and cut them into medium-sized cubes or thick slices. Avoid making pieces that are too small so as not to end up with jam instead of confit.
2. Preparation of the syrup
- In a large saucepan or pot, combine the water and sugar.
- Heat over medium heat until the sugar has dissolved and begins to bubble slightly.
3. Cooking mangoes
- Add the mango pieces to the syrup with the lemon juice, vanilla and cinnamon.
- Reduce the heat to gentle intensity. Leave to simmer gently for approximately 15 to 20 minutes.
- Pro Tip: Stir very gently and occasionally. You want the mangoes to become translucent and tender without pureeing them.
4. Thickening
- Once the mangoes are tender and the liquid has reduced to a thick, honey-like syrup, turn off the heat.
- Remove the cinnamon stick.
5. Cooling and preservation
- Let the confit cool completely to room temperature.