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Cooked Mangoes

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  1. 6 mangoes
  2. 1 coconut
  3. 2 to 3 tablespoons sugar
  4. Split coriander seeds
  5. Dash of cinnamon



  1. Wash mangoes but do not peel. Slice down either side of the pit, thus cutting each mango into 3 pieces. Put all pieces into a saucepan.
  2. Prepare coconut milk by grating coconut meat and then tying it in a piece of clean muslin cloth. Dip the muslin bag in water and then squeeze over a bowl to extract more juice from the coconut. Repeat the dipping process over a second bowl until all juice has been extracted and the water in the second bowl looks like thin milk. Discard coconut pulp.
  3. Pour the bowl with the thin milk into a saucepan with the mangoes. Boil and simmer until mangoes are cooked (when skins are tender).
  4. Add to the thick milk along with sugar, cinnamon, and split coriander seeds. Cover with lid and simmer until sauce thickens. Cool.
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