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Mango Puree

Use this puree in our Mango Parfait. It also tastes great over pound cake.

  • Yield: Makes 3 cups
Mango Puree

Source: Everyday Food, April 2010


  • 2 ripe mangoes, peeled, pitted, and cut into chunks
  • 1/3 cup sugar
  • 2 tablespoons water


  1. Combine mangoes, sugar, and water in a blender and puree until smooth.

Cook's Note

Puree can be kept, refrigerated, in an airtight container, up to 1 week.

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