Mangue Confite (Candied Mango) is a traditional Malian recipe for a classic dessert or snack of mango flesh that's fried in butter and finished with sugar and which is often served during Ramadan. The full recipe is presented here and I hope you enjoy this classic Malian version of: Candied Mango (Mangue Confite).
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This is a classic Malian sweetmeat, often served with coffee or light tea at the end of a meal. It is a favourite during Ramadan.
Ingredients:
1 large, ripe, mango
40g butter
60g caster sugar
Method:
Peel the mango cut into strips between 1cm and 2cm thick.
Melt the butter in a frying pan or skillet. Add the mango pieces and fry for about 5 minutes, turning the pieces occasionally so that they fry and colour evenly. Remove the fruit from the pan and add the sugar.
Heat until the sugar has dissolved then return the fruit to the pan. Turn until evenly coated in the sugar. Take off the heat and arrange the fruit on a plate. Drizzle over any left-over syrup then allow to cool.
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