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(recipe, Warren Brown)
Use this purée in Sassy Cake.
- 1 ripe mango
- ¼ cup extra-fine granulated sugar
- Cut the flesh of the mango into even-sized pieces and combine with the sugar in a 2-quart, heavy-bottomed saucepan.
- Bring the mixture to a gentle simmer over low to medium heat and cook for 3 minutes. Remove from the heat and allow to cool for 15 minutes. Strain the syrup and reserve for another use.
- Place the cooked fruit in the bowl of a food processor and purée until totally smooth, about 1 minute. The purée can be stored in an airtight container in the refrigerator for up to 10 days.