Mango pulp. Typical dessert of the gastronomy of multiple countries made by cooking the mango with sugar . It is eaten cold and is used to make juices and soft drinks, it is also served as a dessert with white cheese.
In Argentina , Guatemala , Costa Rica , Spain , Venezuela , Panama , Peru , Colombia , El Salvador , Nicaragua , Chile , the Dominican Republic , Puerto Rico and Mexico it is very traditional, generally they are added
Summary
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- 1 Origin
- 2 Ingredients
- 3 Preparation mode
- 4 Nutritional value
- 5 Sources
Origin
The mango pulp was brought to America by the conquistadors in all colonies from the land of the Maya to the Quichua. And the Spanish in turn had assimilated it from the other conquerors, the Arabs. These brought mango, sugar, spices and a great culture to the Iberian peninsula that awoke the deep lethargy with which the Visigoths had lived the last 297 years after the abandonment of Iberia by the Romans.
Ingredients
- 6 handles
- 115 gr of rice
- 5 Ltr of Water
- 460 gr of sugar
Preparation method
With the peeled and chopped mangoes to the planter, put them in a saucepan on the fire with plenty of water and the rice and the mangoes . Leave it 30 minutes. Add sugar and let cook until set
Nutritional value
It has long been associated with good nutrition and easy digestion , and is mentioned for the first time in medical texts instead of cookbooks. Recommended for young people, the elderly, and people of all ages with stomach illnesses.
- For every 100 grams
- Protein 3
- Calcium 16’6
- Magnesium 89
- Iron 4.5
