Mango en Miel for the Semana Santa Table in El Salvador

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Copyright. Content from my cookbook.



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Poached Mango in Sugar and Cinnamon Syrup/Mango en miel


The celebration of special occasions and holidays in El Salvador is steeped in many different traditions, and food is among one of the most important. When Salvadoran families prepare this recipe it means only one thing, Holy Week has arrived. Mango en Miel is a classic holiday dish that continues to be a favorite for generations, and one of the most delicious ways to prepare mango.

I have seen other recipes from around the world that use mango in desserts, mainly diced fresh as a dessert topping or fruit salad, or incorporated as a sorbet, mousse, or in tarts. But seldom, if ever, is mango prepared as a stand-alone cooked dessert. This dish is a hidden gem and truly unique to El Salvador. Once you try it this way, you will be hooked for life.


Serves 4-6


6 large, ripe mangoes (6 pounds), peeled and cut into

   thick wedges, pits reserved

6 cups water

2 cups granulated white sugar

1 small cinnamon stick or ¼ teaspoon ground cinnamon


Place the mango flesh, pits, and 2 cups of water in a medium saucepan over medium to high heat. Bring to a boil, reduce heat to medium low, and cook uncovered for about 30 minutes to reduce the liquid. Stir every so often, being very careful not to damage the delicate mango flesh. Remove from heat.

While the mangoes are poaching, prepare the syrup. In a separate saucepan over a high flame, combine the sugar, the remaining 4 cups of water, and the cinnamon. Bring to a boil and then reduce heat to medium low. Cook uncovered, stirring frequently, for about 1 hour or until the liquid has been reduced by half.

Place the pot with the poached mangoes back on the stove.  Add in the syrup and combine everything gently over a medium to high heat. Now, bring it all to a boil and then reduce the heat to medium low, cover, and finish cooking for about 20 minutes. Serve hot or cold


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