Mango Pates De Fruits

Directions

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   1.
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   Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
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   2.
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   Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup.
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   Depending on the thickness of your pulp, it will take between 30 minutes 1 hour.
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   The syrup should thickly coat the back of a spoon or spatula.
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   3.
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   Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
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   4.
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    Remove from the heat and stir in the pectin while hot.
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    Pour immediately into prepared pan.
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    5.
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    Allow to cool to room temperature.
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    Cover pan with foil and refrigerate overnight until set.
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    6.
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    Once the candies are completely set, cut them into small squares with a knife dipped in water.
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    They can be rolled in granulated sugar or left plain.
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    The sugar makes them easier to store and stack, as it prevents them from sticking together.
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    7.
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    Candies can be stored in the refrigerator in an airtight container for 2-3 days.