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Thai

Mamuang Kuan

Thai preserved mango — ripe mango flesh cooked down with palm-coloured sugar and a little salt until it turns into a glossy, sticky paste, then spread thin and dried in the sun into a chewy sweet-sour fruit leather. A classic Thai household way of keeping the mango glut, eaten in rolled strips with a dusting of sugar.

SnacksDessertsVeganUnder 400 kcal
75 min15 prep · 60 cookMedium232 kcalper serving
Mamuang Kuan

Method

  1. Peel 1 very ripe mango, slice the cheeks away from the stone and scrape every bit of soft flesh from around it — you want about 300 g of flesh. Discard any fibrous skin-side pulp, which will make the paste stringy.
  2. Blend the flesh with 1 tsp lime juice to a completely smooth purée, or push it through a sieve with the back of a ladle. The lime keeps the colour bright and balances the sweetness.
  3. Scrape the purée into a nonstick wok or heavy pan and add 50 g sugar and 0.25 tsp salt. Stir over medium heat until the sugar has dissolved and the purée comes to a lazy simmer, about 5 minutes.

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Per serving

232kcal
0gprotein
55gcarbs
2gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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