Equatorial marmalade, because it is made with love on the equator. Several chefs mentioned, well to describe the marmalade, he's in Africa marmalade, so in this regard, I propose to prepare and taste my Equatorial mango marmalade.
|Cooking time 60 minutes||Number of servings 10|
Wash, peel the mango.
Cut into pieces.
Put in a saucepan, pour the sugar, the vanilla pod with a knife take out the seeds, distribute them mango, pod is also subject to capacity. Leave to saturate for 2-3 hours. Sleep mango with sugar and leave for 2-3 hours to the maximum allocated juice.
Bring to a boil over medium heat, skim off the foam, proverjaem 5-10 minutes (depending on ripeness of mango).
Hot Buriram with an immersion blender or let cool and Porirua cooled conventional blender.
RUB through a fine sieve.
Agar-agar dilute in water, allow to infuse, provalve 2 minutes.
Enter mango, again bring to a boil over medium heat, after boiling proverjaem about 2-3 minutes. Cooled.
Pour the jelly moulds, I have a form of chocolate. Because my gummies for adults, then I put on the bottom slices of mango infused with brandy/whiskey/or that you have (can not do).
Cooled in the refrigerator.