5
large, ripe mangoes
2 cups water
1-1/4 cups sugar
1 teaspoon fresh lemon juice
Peel,
halve and pit the mangoes. Cut the flesh into small
dice (you should have 5 cups of fruit). Combine the
fruit, water, sugar and lemon juice in a large, nonreactive
saucepot.
Bring the mixture to a boil over a high
heat and boil for 10 minutes, then reduce the heat
to a simmer and simmer for 5 minutes more. Transfer
the fruit to a blender or a food processor fitted
with the metal blade and puree.
Strain
the puree through a fine-meshed strainer into a medium
metal bowl. Place the bowl into a larger bowl of ice
water and let it stand, stirring often, until completely
chilled. |
