{"id":416,"date":"2024-08-07T20:53:25","date_gmt":"2024-08-07T20:53:25","guid":{"rendered":"https:\/\/yifeem.com\/?p=416"},"modified":"2026-10-17T10:42:27","modified_gmt":"2026-10-17T10:42:27","slug":"confit-de-mangue-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise","status":"publish","type":"post","link":"https:\/\/yifeem.com\/confit-de-mangue-par-feemu-fii-ak-feneen-la-cuisine-de-sala-cuisine-senegalaise\/","title":{"rendered":"Confit de mangue par Feemu Fii ak Feneen : la cuisine de Sala, cuisine s\u00e9n\u00e9galaise. \u00bb"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"confit mangue by feemu fii ak feneen la cuisine de Sala cuisine s\u00e9n\u00e9galaise\" width=\"1040\" height=\"585\" src=\"https:\/\/www.youtube.com\/embed\/g7gt3GCTVVU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mangues :<\/strong> 3 \u00e0 4 grosses mangues m\u00fbres (fermes mais sucr\u00e9es).<\/li>\n\n\n\n<li><strong>Sucre :<\/strong> 150 g \u00e0 200 g (\u00e0 ajuster selon la teneur en sucre des fruits).<\/li>\n\n\n\n<li><strong>Eau :<\/strong> 1\/2 tasse (juste assez pour commencer le sirop).<\/li>\n\n\n\n<li><strong>Citron :<\/strong> Le jus d&rsquo;un demi-citron (pour \u00e9quilibrer le sucre et servir de conservateur naturel).<\/li>\n\n\n\n<li><strong>Aromates :<\/strong> * 1 sachet de sucre vanill\u00e9 ou 1 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;extrait de vanille.\n<ul class=\"wp-block-list\">\n<li>Un petit b\u00e2ton de cannelle (facultatif, pour une saveur chaleureuse).<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Pr\u00e9paration des fruits<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00c9pluchez les mangues et coupez-les en cubes de taille moyenne ou en tranches \u00e9paisses. \u00c9vitez de faire des morceaux trop petits pour ne pas obtenir de la confiture au lieu d&rsquo;un confit.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Pr\u00e9paration du sirop<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans une large casserole ou une marmite, m\u00e9langez l&rsquo;eau et le sucre.<\/li>\n\n\n\n<li>Faites chauffer \u00e0 feu moyen jusqu&rsquo;\u00e0 ce que le sucre soit dissous et commence \u00e0 bouillonner l\u00e9g\u00e8rement.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. Cuisson des mangues<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ajoutez les morceaux de mangue au sirop avec le jus de citron, la vanille et la cannelle.<\/li>\n\n\n\n<li>R\u00e9duisez le feu \u00e0 <strong>intensit\u00e9 douce<\/strong>. Laissez mijoter doucement pendant environ <strong>15 \u00e0 20 minutes<\/strong>.<\/li>\n\n\n\n<li><strong>Conseil de pro :<\/strong> Remuez tr\u00e8s d\u00e9licatement et occasionnellement. Vous voulez que les mangues deviennent translucides et tendres sans les r\u00e9duire en pur\u00e9e.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. \u00c9paississement<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Une fois que les mangues sont tendres et que le liquide a r\u00e9duit en un sirop \u00e9pais comme du miel, \u00e9teignez le feu.<\/li>\n\n\n\n<li>Retirez le b\u00e2ton de cannelle.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. Refroidissement et conservation<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Laissez le confit refroidir compl\u00e8tement \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Instructions 1. Pr\u00e9paration des fruits 2. Pr\u00e9paration du sirop 3. Cuisson des mangues 4. \u00c9paississement 5. Refroidissement et conservation<\/p>\n","protected":false},"author":1,"featured_media":1118,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/comments?post=416"}],"version-history":[{"count":1,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/416\/revisions"}],"predecessor-version":[{"id":417,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/posts\/416\/revisions\/417"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media\/1118"}],"wp:attachment":[{"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/media?parent=416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/categories?post=416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yifeem.com\/wp-json\/wp\/v2\/tags?post=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}