Mango Mawa

Thickened Mango Pulp in Marathi

Ingredients:
4 cups Haapus Mango Pulp (Use freshly squeezed Mango Pulp)
1 cup Sugar

Method:
1) Strain the mango pulp through a fine metal mesh. It will make the mango pulp smooth and remove any threads or lumps.
2) In a nonstick pan, add the mango pulp and cook over medium heat. Stir continuously to avoid burning.
3) When pulp becomes thick and form into a dough, add sugar and cook for a couple of minutes over low heat. Turn off the heat. Stir the mango pulp for few minutes.
Once mango pulp cools down a bit, transfer it into a thick plastic container. When its completely cooled down, put on the lid and keep it in the freezer section. Well thickened mango pulp can be stored in the freezer for almost 8 to 10 months.

Tips:
1) Do not use canned mango pulp. Use fresh Haapus (Alfonso) mango pulp.
2) No need to add additional sugar when you use thickened mango pulp in your recipes. (OR add a little sugar incase you need)
3) Add sugar in the last two minutes. Adding it beforehand will make the pulp blackish.