Use this puree in our Mango Parfait. It also tastes great over pound cake.
- Yield: Makes 3 cups
Source: Everyday Food, April 2010
- 2 ripe mangoes, peeled, pitted, and cut into chunks
- 1/3 cup sugar
- 2 tablespoons water
Combine mangoes, sugar, and water in a blender and puree until smooth.
Puree can be kept, refrigerated, in an airtight container, up to 1 week.