Mango Paste or “Pastillas de Manga”

Scrape of the pulp from mangoes using stainless knife or silver spoon to avoid discolaration. Measure the pulp. To every cup of the pulp add 1/2 cup sugar. Boil until very thick, or until its forms a ball when dropped in a suacer of water. Transfer the mixture to a clean board sprinkled with refined white sugar, rill to 1 centimeter thick and let cool. When cool, cut to desired pieces. Roll in sugar and wrap in oil paper.