RECIPE - Stewed Mangaba (Doce de Mangaba)

This simple recipe for mangaba stewed in a spiced sugar syrup comes from the central Brazilian state of Mato Grosso do Sul. Although mangabas are most commonly commercially cultivated in northeast Brazil, the mangabeira tree grows very well in the lands known as the cerrado, a topical savanna ecoregion that stretches for thousands of miles through the interior of Brazil. A major portion of Mato Grosso do Sul state lies within this ecoregion, which has been recognized by the WWF as biologically the richest savanna in the world.

Stewing fruits in a sugar syrup is a preserving technique that predates electrical refrigeration, and such fruits are a common sight on Brazilian dessert tables to this day. What was once done as a necessity is now done as a culinary tradition. Served with ice cream, or with thick cream, stewed mangaba is a deliciously satisfying way to end a meal.


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RECIPE - Stewed Mangaba (Doce de Mangaba)

8 pints mangaba fruit
1 lemon
4 cups (750 gr) white granulated sugar
2 cups (500 ml) water
3 cloves
2 cinnamon sticks
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Wash the mangabas well, then pierce their skin in various places with a fork to extract the milky latex. Place the mangabas in plenty of cold water that has been acidulated with the juice of one lemon for at least four hours. Drain, rinse and reserve.

Meanwhile combine the 2 cups of water with the sugar in a large pan and heat over low heat until the sugar dissolves. Add the clove and cinnamon, increase the heat, and bring to a boil. Boil for a few minutes, then add the drained mangaba, reduce heat to medium low and cook for 30 minutes or until the fruit has softened and the syrup thickened. The fruit will darken during the cooking process.

Remove from heat, cool to room temperature, then refrigerate if desired. Can be served either at room temperature or chilled.