How to Make "Dulce de Mamón"
Directly from the cuisine of northeastern Paraguay and Argentina comes this dessert recipe made with mamón - the regional name for papaya. This is a traditional recipe in which, using just a few ingredients, you can create a delicious syrupy-sweet dessert that will appeal to both young and old alike.
In OneHowTo, we explain how to make "dulce de mamón" and surprise your family with a very sweet and delicious dessert.
Ingredients:
Steps to follow:
To learn how to make Paraguayan "dulce de mamón", the first thing you have to do is peel the papayas and divide the fruits in half. Then you must cut them into wedges or slices.
Dulce de mamón, after all, is almost like canned papaya in syrup. Can you picture canned peaches or pineapple slices? That's the size and shape you're looking for. For neat slices that hold their shape during cooking, choose papayas that are ripe but still firm.
Then, wash the peeled and chopped papayas and put them in a pot filled with water; you need to boil them for at least 5 minutes. Remove them from the heat when that time has passed; place the boiled fruit in a bowl of water and add the contents of the bicarb envelope. Let it stand for an hour.
With the bicarb, the dulce de mamón will be much sweeter and have an even nicer aroma. It will also help to firm up the fruit slightly so that it's not too soft.
Once this time has elapsed, continue the dulce de mamón recipe by rinsing the fruit and getting rid of the remaining bicarb. Add the papaya to a pot with a little water again. This time, though, the water should only cover half of the papaya slices. Then, add the sugar and let it simmer until the mixture begins to clear. Use a pot large enough to keep the slices in a single layer, if possible, so they cook more evenly.
It is important that, while you do this process, you do not stir the fruit. The papaya will be very soft by then, and the slices can end up breaking.
You should let the mixture boil for 2 hours on low heat. If you notice that the water evaporates, just add more boiling water. Above all, you should not stir the mixture. Keep an eye on the liquid level as it cooks, adding only enough hot water to prevent the syrup from drying out.
The idea is for the papaya to remain very soft and thoroughly mixed with the sugar to create this delicious traditional "dulce de mamón", a dessert that will surely appeal to all of you with a sweet tooth. Let it cool before serving; the syrup will thicken as it cools.
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