Crystallization is one of the best methods to preserve excess fruits during the season.
Ingredients
10 Mature or semi ripe mangos
2 1/2 cups of sugar
6 pods of cardamom
2" cinnamon stick
Peel the mangoes and cut them in halves.
Using a fork, poke all over the mango cheeks.
Remove the seed but leave the seed coat and cut them again into quarters.
In a large spacious pan caramelize little sugar to a amber colour.
Add enough water to cover all the fruits and add rest of the sugar too.
Mix well until sugar is well dissolved and bring the mixture to a boil.
Add cinnamon and ground cardamom.
Immerse all the fruits in the syrup and cook on low heat.
Keep mixing from time to time ensuring all the fruits are well covered with the syrup.
Cook on low heat until all the liquid has evaporated.
Its done when the sugar has crystallized and all the fruit pieces are well coated.
