Desserts

Mango en almíbar (mango en almíbar)

Ripe mangoes poached in a light syrup flavoured with cinnamon. The flesh softens and becomes very tender; it is a simple, refreshing dessert, often served at the end of a meal in Nicaragua.

35 min
4 servings
Medium
Budget-friendly
🇳🇮 Nicaragua

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Ingredients

Spices & seasoning

Ground cinnamon

Optional extras

1 Fresh mint leaf

On the side

Greek yoghurt or crème fraîche

Nutrition facts

426 kcal per serving

Protein: 2 g
Carbohydrates: 93.2 g
of which sugars: 88.9 g
Fat: 3.8 g
Fiber: 5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the mangoes with a peeler, then cut the flesh into wedges or thick slices around the stone.
In a saucepan, bring the water to a boil with the sugar, cinnamon stick, cloves and lime juice.
Let the syrup simmer 5 minutes until clear.
Add the mango pieces to the syrup and poach gently 10 to 12 minutes, until tender but still holding their shape.
Take off the heat and let cool in the syrup.
Keep chilled and serve cold, with a little syrup and a mint leaf.