Easy Dulce de Mamón
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
3 hrs
-
Total Time
4 hrs
-
Servings
12
-
Calories
279 kcal
-
Course
Dessert
-
Cuisine
Paraguayan
Easy Dulce de Mamón
Description
Easy Dulce de Mamón begins by peeling and slicing green papaya into thick wedges, which are then rinsed thoroughly. The pieces are briefly boiled before soaking in water with baking soda to soften and remove bitterness, then rinsed again. Separately, sugar is caramelized in a pot to develop color and flavor, after which the papaya is added along with hot water, vanilla extract, and optional aromatic clove or citrus zest.
The mixture simmers slowly over two to three hours, allowing the papaya to turn glossy and amber while the syrup thickens to a golden consistency. The slow cooking produces tender fruit pieces coated in syrup that provides sweetness and a slight chew.
Dulce de Mamón can be enjoyed chilled or warmed and works well as a dessert or accompaniment. Its syrupy texture and sweet flavor showcase the transformation of green papaya into a unique sweet preserve.
Storing the dulce in the refrigerator helps maintain freshness for up to five days, and reheating gently loosens thickened syrup. Proper storage utensils prevent contamination and preserve quality. Make-ahead preparation allows for convenient serving and flavor development.
Ingredients
- 1 kg of Mamon Verde (Green Papaya or semi-ripe papaya)
- 500 g granulated sugar , to taste
- 1 Tablespoon baking soda
- 2 L water or as needed, up to 3 L
- 1 teaspoon vanilla extract pure
- 1 clove lemon, or orange, optional, or zest from 1 lime
Instructions
- Peel and cut the fruit in half, remove the seeds, and slice them into thick wedges. Rinse thoroughly with cold water.
- Bring a pot full of water to boil. After the water boils, add the fruit pieces into the pot (make sure the water covers all the fruit pieces) and bring to a boil; cook for 5 minutes.
- Drain the fruit and rinse it several times with cold water. In a pot, add enough water to cover all the fruit pieces and stir in the baking soda; add the fruit and let it rest for 1 hour. Carefully drain the fruit and rinse it several times with cold water to get rid of the baking soda.
- In a deep pot, add sugar and let it caramelize. Then carefully place the fruit and pour in enough hot water to cover all the fruit pieces. Add the whole cloves.
- Bring the fruit mixture to a simmer. Simmer until the fruit reaches a glossy, transparent `amber color, and the
- liquid has reduced by half and turned into a golden syrup, about 2 to 3 hours.
- Remove from heat and let cool completely. Remove the cloves and transfer them to a sealed container. Store in the refrigerator. To serve, scoop some Dulce de Mamon into a bowl and serve as it or with cold milk over. So good!!!😋
Notes
- Store Dulce de Mamón refrigerated in a sealed container for up to 5 days to maintain freshness.
- Reheat gently on the stove or in the microwave, adding a little water if the syrup becomes too thick.
- Allow chilled dulce to come to room temperature before serving for best texture.
- Use clean utensils when handling to avoid contamination.
- During simmering, if water evaporates fully, add more hot water to prevent burning and maintain desired syrup consistency.
- Making Dulce de Mamón ahead allows flavors to develop and makes serving easier.
User Reviews
Overall Rating
5
You'll Also Love
